Cut each chicken breast into 2-3 smaller pieces to help them cook all the way through easier. Combine the chicken in a large bowl with the milk. Allow the chicken to sit for about 5 minutes.
While the chicken sits, combine the flour, paprika, and salt in a gallon-sized Ziploc bag. Add the chicken and shake the bag for about a minute, ensuring that each piece of chicken is evenly coated in the flour mixture.
Set the chicken aside and heat about 4 inches of oil in a large pan until it reaches a temperature of about 350°F.
While the oil is heating, prepare the waffle batter by whisking together the buttermilk, egg, and melted butter in a medium sized bowl. Once the wet ingredients are combined, whisk in the brown sugar, flour, baking powder, and baking soda until the batter is smooth.
Cook the waffles using a mini waffle maker while you cook the chicken for about 5 minutes per side, or until golden brown and crispy.
Serve your chicken and waffles plain or top with maple syrup. Enjoy!
Notes
This recipe moves pretty fast, so make sure you have all your ingredients pre measured before you get started.
If you want to save some time when making this recipe, you can prepare the waffle batter ahead of time and store it in the fridge. Uncooked waffle batter can be stored in the fridge for up to days.
You can store your waffles in the freezer for up to 3 months or in the fridge for up to 5 days. Either way they can be reheated in a toaster.
Your leftover chicken can be stored in the fridge for up to 4-5 days and reheated in the microwave.
I like to avoid adding too many spices to the chicken coating in order to avoid overwhelming the dish with too many savory flavors. Lightly flavoring the chicken helps it blend together better with the sweetness of the waffles.