- 8 slices bacon, chopped
- 6 cups whole grain waffle mix, batter prepared according to package directions
- 1 tablespoon black pepper, plus more for seasoning
- 1 cup flour
- 1 tablespoon sweet paprika (1 palmful)
- 1 tablespoon ground coriander (1 palmful)
- 1 tablespoon ground cumin (1 palmful)
- 1 1/2 teaspoons dry mustard (1/2 palmful)
- 1 1/2 teaspoons cayenne pepper (1/2 palmful)
- 1 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 8 skinless, boneless chicken cutlets (about 2 pounds), pounded
- Maple syrup, for serving
In a large skillet, cook the bacon, over medium heat, stirring, until crisp; drain and reserve the bacon fat.
Preheat a waffle iron and preheat the oven to 200 degrees . In a large bowl, combine the waffle batter, bacon and 3 tablespoons of the bacon fat; season with black pepper. Working in batches, spoon the waffle batter into the iron and cook according to the manufacturers' instructions until the waffles are golden-brown and crisp. Transfer the waffles to the oven to keep warm.
In a shallow bowl, combine the flour, paprika, black pepper, coriander, cumin, dry mustard, cayenne and salt. In another shallow bowl, beat the eggs.
In a large nonstick skillet, heat 1/4 cup oil over medium-high heat. Working in batches, coat the chicken cutlets with the seasoned flour, shaking off any excess; dip in the egg, then coat again with the flour. Add half of the cutlets to the skillet and cook, turning once, until golden, about 5 minutes. Repeat with the remaining oil and chicken. Serve a cutlet on top of each waffle, with the syrup.