Preparation Time: 30 minutes
Cook Time: 10 minutes
Serves: 2

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1. Pat dry and season boneless chicken thighs with 1 teaspoon of garlic, 1 teaspoon of onion powder, salt, pepper, lime zest and place in fridge for 30 minutes to 1 hour

2. Season 1 pound of ground chicken with salt, pepper, sugar and paprika (about a table spoon of each) and mix well

3. Spray waffle iron with oil and cook mixed ground chicken in waffle iron until done and looks like a waffle but that is made out of chicken :)

4. For wet ingredient mixture combine butter milk, 2 egg whites and a shot of vodka

5. For dry ingredient mixture combine flour, baking powder, salt, garlic powder and onion powder

6. Take chicken thighs out of the fridge and dip in dry mixture first, then into the wet mixture and then back into the dry mixture

7. In a medium stainless steel pot deep fry chicken in canola or vegetable oil at 350 degrees Fahrenheit until golden brown and reached an internal temperature of 165 degrees Fahrenheit.  NOTE: If chicken is getting too dark too quickly while deep frying make sure to immediately take it out of pot and place in preheated oven (at 375 degrees Fahrenheit).  Continue cooking the chicken in the oven for 5 to 8 minutes until internal temperature is at 165 degrees Fahrenheit.

8. Next cut the cooked chicken waffle into four equal pieces.

9. To assemble first place one of the chicken waffle pieces on a plate.  Then put the cooked chicken thigh on top of the waffle and put another waffle piece on top of the chicken using a skewer to hold it all in place.

10. Garnish with chopped green onions and drizzle with maple syrup.

11. Enjoy!