Chicken Waffle Ice Cream Sundae

1.In a medium bowl, combine buttermilk with a pinch of salt and pepper. Add the chicken chunks and marinate for at least 30 minutes in the refrigerator.

2.In a shallow dish, mix 1 cup flour, paprika, garlic powder, onion powder, salt, and black pepper.

3.Remove chicken from buttermilk, letting excess drip off, then dredge each piece in the seasoned flour mixture until well coated. Set aside on a plate.

4.Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the chicken chunks in batches for 4-5 minutes or until golden brown and cooked through. Drain on paper towels.

5.Meanwhile, prepare waffle batter: In a large bowl, whisk together eggs, milk, sugar, and vanilla extract until combined.

6.In another bowl, sift together 1 cup flour, baking powder, and a pinch of salt.

7.Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix; small lumps are fine.

8.Preheat your waffle iron according to manufacturer’s instructions and lightly grease it.

9.Pour batter into the waffle iron and cook until golden brown and crisp, about 4-5 minutes. Remove and keep warm. Repeat with remaining batter to make 2 waffles.

10.To assemble the sundae, cut each waffle into quarters and place in serving bowls or sundae glasses.

11.Top the waffle pieces with several pieces of fried chicken chunks.

12.Add two scoops of vanilla ice cream on top of the chicken and waffles.

13.Drizzle generously with warm maple syrup.

14.Sprinkle chopped toasted nuts over the top for crunch and garnish.

15.Optional: dust lightly with powdered sugar for an extra touch of sweetness.

16.Serve immediately and enjoy the delightful combination of crispy savory chicken, fluffy waffles, creamy ice cream, and sweet syrup.