Chicken & Corn Bread Waffles with White Gravy

Here is my take on this southern comfort dish.

Ingredients:
Boneless, skinless chicken breast- trimmed and cleaned - about 6 cutlets
Buttermilk - pint
Breading: 3 cups crushed corn flakes mixed with 2 TBS flour and a cup of plain bread crumbs
Seasoning
Oil for frying
Salt & Pepper

Waffles:
Jiffy brand corn muffin mix - one box
one egg
2 TBS vegetable oil
3/4 cup milk

Preheat oven to 220 degrees with a sheet pan and cooling rack.

Soak chicken breasts in shallow baking dish with salt and black pepper for about 20 minutes. Meanwhile, combine corn flakes, flour, and bread crumbs in another shallow baking dish or bowl. Add salt, pepper, and your herbs of choice ( I used a little cayenne, parsley flakes, and garlic powder). Heat skillet with oil (I used Smart Balance). Coat chicken breasts in breading mixture and fry in oil. To keep them warm place cooked cutlets on cooling rack in oven and to drain excess oil. This will keep them crisp.

Combine waffle ingredients together in a bowl and make according to your waffle iron instructions.

White Gravy
2 TBS all purpose flour
2 TBS butter
1 cup of chicken stock
Salt & Pepper
Pinch garlic powder
1/2 cup heavy cream

Melt butter with flour in small pan. On high heat, add chicken stock and whisk to combine and remove any chunks. Bring to a boil while continuously whisking. Season with salt, lots of pepper, and a pinch of garlic powder. Turn off the heat and slowly add the cream.

Serve with your favorite vegetable.