Ingredients

• 2 (8-ounce) airline chicken breasts (boneless, skin-on breast with the first wing joint attached)
• 1 egg, beaten
• 2 cups cornflakes
• 2 teaspoons freshly minced sage (mixed with cornflakes)
• Nonstick cooking spray
• 5 cups all-purpose flour
• 1/4 cup sugar
• 1 1/2 tablespoons baking powder
• 2 tablespoons salt
• 3 eggs
• 2 cups buttermilk
• 2 cups milk
• 2 tablespoons vanilla extract
• 1/2 cup melted, unsalted butter
• 4 slices hardwood bacon, cooked
• 2 pieces Sage Fried Chicken
• Maple Syrup, optional
• Fried leeks, for garnish, optional
• Rosemary sprigs, for garnish, optional

Instructions

1. Special equipment: Square waffle iron Wooden skewers
2. To make Sage Fried Chicken: Dip and coat chicken breast in egg then cornflake mixture. Deep-fry for 5 to 6 minutes until golden brown and crispy.
3. To make Bacon Waffles: Preheat waffle iron and coat well with nonstick spray. In a large mixing bowl, combine all of the dry ingredients and set aside. In a separate bowl, beat the eggs and mix in the buttermilk, milk, vanilla and butter. Pour the wet ingredients into the dry, stirring together lightly, leaving the batter slightly lumpy. Using a 6-ounce ladle, pour the batter in the center of the hot waffle iron. Place 2 slices of cooked bacon diagonally over each other and the waffle, making an X shape. Close the waffle iron lid. Cook until golden brown and slightly crispy. Remove to cutting board and cut into 4 squares. Place 2 waffle squares side by side on a plate then stack remaining 2 in the center on top of the first 2. Place the chicken breasts on top of this and secure in the center of each chicken breast with a wooden skewer. Top with warm maple syrup. Garnish with fried leeks and a 12-inch rosemary sprig.