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Meat
Easy
4-6 Servings
Allergens 
1 Hour
Diets
No Diets specified
A spin on the classic chicken and waffles dish. I love how this tastes with hot honey, which is honey infused with chili peppers. If you prefer something sweet, stick with pure maple syrup.
1 and 1/2 pounds russet potatoes, peeled
1 medium onion
2 tablespoons margarine, melted
1 egg
1 tablespoon all-purpose flour, such as Glicks
1/2 teaspoon kosher salt
vegetable or canola oil, for frying
4 boneless, skin-on chicken and chicken thighs, cut into medium pieces
scant 1 cup Gefen Unsweetened Almond Milk
1 tablespoon lemon juice
1 cup all-purpose flour, such as Glicks
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
pure maple syrup
Preheat the waffle iron while you make the waffles.
Grate the potatoes. Place them in a cheesecloth or mesh soup bag and squeeze out as much liquid as possible. Transfer to a bowl.
Grate the onion and add it to the bowl. Add the margarine, egg, flour, and salt. Mix well.
Grease the waffle maker really well with oil spray. Add some potato mixture and cook until golden on both sides. Repeat until all potato mixture is used. Set waffles aside or keep warm in a 200-degree-Fahrenheit oven until ready to serve.
In a deep skillet, heat about four inches of oil.
In a medium bowl, stir together almond milk and lemon juice to make pareve buttermilk. Let sit until it curdles, one to two minutes. Soak chicken in the “buttermilk” while you season the flour.
In a shallow dish, mix flour with garlic powder, paprika, salt, and pepper.
Working with one piece of chicken at a time, remove from the buttermilk and place in the flour. Toss to coat, shaking off any excess flour. Repeat with remaining chicken.
Fry until golden on both sides, seven to eight minutes. Transfer to a plate lined with a paper towel.
Top latke waffles with fried chicken and drizzle with hot honey or maple syrup.
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