Sunday Supper {Gladys Knight Style}

*prepare to swoon*

This edition of Sunday Supper is an homage to Gladys Knight’s Chicken & Waffles – Atlanta’s Southern soul food institution.  Our Southern Living version featured buttermilk waffles topped with fried chicken tenders drizzled with a peach horseradish syrup.  And it was absolutely positively divine.  I mean…the whole family gobbled it up like they didn’t know where they were gonna find their next meal.  

Chicken & Waffles with Peach Horseradish Syrup
Waffles

• 1 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 3/4 cups buttermilk
• 1/3 cup butter, melted
• 2 large eggs

2 lbs fried chicken tenders (I bought the yummy ones from the Publix bakery.)
Peach Horseradish Syrup

• 1 cup maple syrup
• 1/4 cup peach preserves
• 2 teaspoons prepared horseradish
• 1/2 teaspoon coarsely ground pepper
• 1/4 teaspoon salt

Thinly sliced green onions to garnish
1. Stir together first 5 ingredients in a large bowl. Whisk together buttermilk and next 2 ingredients in a small bowl; stir buttermilk mixture into flour mixture just until combined.
2. Cook batter in a preheated, oiled mini-style waffle iron 3 1/2 to 4 minutes or until golden (about 1/2 Tbsp. batter per waffle).
3. Stir together maple syrup, peach preserves, horseradish, pepper, and salt in a small microwave-safe bowl. Microwave at HIGH 30 seconds or until warm.
4. Top waffles with chicken, and drizzle with Peach-Horseradish Maple Syrup.
 
Note: Keep waffles warm in a 200° oven up to 30 minutes before assembling.  I halved the recipe and it served my hungry family of four.
 
Go get you some…Gladys Knight style.
xoxo