Tex-Mex Chicken and Waffles

Directions

• Flatten each chicken breast to 1/4-in. thickness. Place in a shallow bowl or dish. Add buttermilk and hot pepper sauce; turn chicken to coat. Cover and refrigerate for 2 hours or overnight.
• In a small saucepan, combine all syrup ingredients; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer for 5 minutes, stirring occasionally. Remove from the heat; steep for 1 hour. Strain and discard peppers. Cover and refrigerate syrup until serving.
• In a large shallow dish, mix the flour, cornmeal and seasonings. Drain chicken, discarding marinade. Add chicken to flour mixture, one piece at a time, and turn to coat. In a large skillet, heat oil over medium heat. Add chicken; cook until no longer pink, 3-4 minutes on each side. Drain; keep warm.
• In a large bowl, combine the first six waffle ingredients. In another bowl, whisk the buttermilk, oil and egg until blended. Add to flour mixture; stir just until moistened. Stir in cheese.
• Bake in a preheated waffle maker according to manufacturer's directions until golden brown. Serve with chicken, warmed syrup and, if desired, toppings.