Cranberry Maple Chicken and Waffles


  • 25 Devonshire® Premium Belgian Waffles
  • 50 pieces Patuxent Farms® Uptown Fried Chicken Thighs
  • 8 c Monarch® Whole Berry Cranberry Sauce
  • 6 c Rykoff Sexton® Maple Syrup
  • 1 lb. Glenview Farms® European Butter, cubed
  • Monarch Kosher Salt to taste


  1. In a large pot, heat syrup and cranberry sauce until combined, adjusting with more or less maple to reach desired sweetness.
  2. Deep-fry chicken pieces according to directions. Keep warm.
  3. Reheat waffles in oven or toaster until crispy and hot. To assemble, top each waffle with a few cubes of butter and 2 chicken thighs. Sprinkle with salt. Serve warm Cranberry Maple sauce on the side.

Yield: 25 portions