GETTING READY

1. In a ziplock bag, add in the chicken, buttermilk, sage, sugar, pepper, salt, bay leaf, grated garlic cloves, and grated onion. Let the chicken marinate in the refrigerator for 4 hours to overnight.

MAKING

2. In a bowl, mix together flour, salt, pepper, paprika, and onion powder.

3. Add the chicken to the flour mixture to coat, shake off the excess flour, put back in the buttermilk mixture to coat, then put in the flour mixture one last time to coat. Shake off the excess flour and set on a rack to let sit for an hour.

4. Heat 2 inches of oil in a deep bottomed pan over high heat until the oil is around 350 degrees F. Add in the chicken,cook on each side for about 6-8 minutes.

5. For buttermilk syrup – in a large sauce pot over high heat, add in all the ingredients and mix to combine. Bring the syrup to a boil and then turn it down to medium to let simmer for 7-8 minutes. Stirring in between. Set aside.

6. For waffle – In a bowl mix together the flour, baking soda, baking powder, salt, sugar, eggs, buttermilk, melted butter, and milk.

7. Heat up the waffle iron. To the waffle iron spray some nonstick cooking spray and pour in the batter. Let cook until the waffles are golden brown.

SERVING

8. Place a few sage waffles, a fried chicken breast, and drizzle with buttermilk syrup. Serve and enjoy!