Ingredients
1 package (6 ounces) stuffing mix4 large eggs1/4 cup yellow mustard1/2 cup all-purpose flour1 teaspoon salt1 teaspoon pepper8 boneless skinless chicken thighs (about 2 pounds)Oil for fryingWAFFLES:1-3/4 cups all-purpose flour2 tablespoons sugar3 teaspoons baking powder1-3/4 cups 2% milk2 large eggs, room temperature1/2 cup butter, melted2 teaspoons vanilla extractMaple syrup
Preparation
Prepare stuffing mix according to package directions; cool.
Meanwhile, in a shallow bowl, mix eggs and mustard. Place flour, salt and pepper in another shallow bowl. Dip chicken thighs in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then again in flour mixture, patting to help coating adhere.
In an electric skillet, heat 1/2 in. oil to 375°. Fry chicken thighs, a few at a time, until golden brown and a thermometer reads at least 170°, 2-3 minutes on each side. Drain on paper towels and keep warm.
Preheat waffle iron. In a large bowl, whisk flour, sugar and baking powder. In another bowl, whisk milk, eggs, butter and vanilla until blended. Add to dry ingredients; stir just until moistened. Stir in prepared stuffing.
Bake waffles according to manufacturer’s directions until golden brown. Serve with chicken and syrup.
