You’re probably used to enjoying them with some maple syrup maybe a little butter and some hot sauce, well if so you are in for treat, how about mixing all three into one sweet and savory gravy!

This creamy sweet and savory gravy takes the classic dish up a notch. Get the waffles recipe here. Just add a dash of maple flavoring.  

Chicken

1.5 lbs. boneless chicken breast

½ cup buttermilk

1 Tablespoon hot sauce (Texas Pete)

2 eggs

1 cup flour

1 tablespoon seasoning salt

Frying oil

Maple Butter Gravy

¼ cup (½ stick) butter and 1 extra Tablespoon

4 Tablespoons flour

2 cups milk

1/3 cup maple syrup

1 Teaspoon salt

1 teaspoon of hot sauce (I use Texas Pete)

Mix buttermilk and hot sauce in shallow bowl put your chicken in bowl and make sure it is covered in the buttermilk mixture.  Let chicken sit in buttermilk for at least 10 minutes. Heat your oil.

Beat eggs in separate bowl.

Mix cup of flour and seasoning salt in another bowl.

Dip your buttermilk soaked chicken in flour next eggs then back in flour, and then fry in heated oil.

Fry chicken as you normally would and start working on your gravy.

Make your roux with a half of stick of butter and flour. Add your milk, maple syrup and hot sauce, season to taste but I use 1 teaspoon of salt and a sprinkle of pepper. Mix in the extra tablespoon of butter.

Place waffle on plate followed by your fried chicken and topped with that savory sweet maple butter gravy.

If you like this recipe go check out my Bourbon Pecan Pie Sauce with chicken and waffles!

These little sweet and sour muffins go great with a cup of tea, my preference green tea. I use whole wheat flour to make them healthier and tastier. The whole wheat flour adds another nutty note to the overall flavor, along with a good amount of fiber to start off your morning, or afternoon or evening, I enjoy them as long as there around….anytime….anyplace! I can’t stop eating them whenever I make them. The lemon and raspberry combo make for a sweet and sour delight that is sure to have your taste buds jumpin’ and bumpin’.  Check out the recipe and tell me what you think! Oh and I have been made aware that there is a huge controversy over what is a muffin and what is a cupcake….this is a muffin to me, however…it may be a cupcake to you, either way I’m sure you’ll enjoy it…so here’s what you need…..

Zest of 1 Lemon

2 Cups Whole Wheat All Purpose Flour

1 Teaspoon Baking Powder

Pinch of salt

1 Cup Sugar

2/3 Cup Canola Oil

2 Eggs

½ teaspoon vanilla

½ Cup milk

12 Oz Frozen Raspberries (keep them in the freezer until time to use)

Lemon Drizzle

Juice from one squeezed lemon

Confectioner sugar

Drop of vanilla

Pre-heat 350ᴼ

Mix your flour, baking powder, salt, and lemon zest in a bowl. In another bowl mix your sugar, oil, eggs, vanilla. Now add half your milk and flour. Don’t over mix just mix to incorporate everything well. Now carefully fold in your frozen raspberries. Be gentle so the red from the raspberries won’t run in the mix, you want the color from the raspberries to pop.

Spoon in muffin pans.

Bake for 25 minutes but keep an eye on them cooking time may vary.

While they are baking make your icing, to drizzle on top.

Mix the juice from one lemon with a dash of vanilla and powdered sugar. Add your sugar and beat your mix until you get desired consistency.

Let your muffins cool down and when ready drizzle icing on top.