Additional horror for you: southern style is apparently still served with syrup syrup on fried chicken
SWEET AND SAVORY ARE ABSOLUTELY FLAVORS YOU CAN COMBINE HAVE YOU NEVER HAD A SWEET BARBECUE SAUCE ON A BURGER BEFORE YOU HEATHENS
both of those chicken-waffle options sound delicious and I had never heard of the PA version, it sounds like a superior waffle-square-filler imo advanced tech: pancake topped with bacon and a soft yolk egg, topped with another pancake, topped with syrup. (usually I prefer ketchup for both bacon and eggs but pancakes are no place for ketchup)
I WILL DUNK MY SAUSAGE IN MAPLE SYRUP IDGAF but syrup on fried chicken just sounds like a railroad right to soggy chicken coating :T
Well if you let it sit for three hours, maybe, but at that point you'd have more than just the soggy breading to be worried about.
my favorite burger ever was a Jamaican jerk chicken breast on a bun with jerk mayonnaise, lettuce+tomato+cheddar, and a grilled pineapple ring. a m a z i n g the very close runner-up is a teriyaki beef patty with grilled pineapple and pepper bacon (and lettuce+tomato+cheddar, the ideal multipurpose burger combo)
What rock-solid chicken coating you got that would take three hours to get damp and gross also I still refuse anything that needs to be cut as a waffle topping
fair enough. pancake syrup is Not Great on anything that isn't a sweet breakfast carbohydrate (altho breakfast sausages come through fine) honestly for fried chicken I would recomend a small amount of honey, or maple syrup because it is a bit thinner and won't gum up the breading as much
Honey does work well with meat in general, but I'd say just putting it on the meat isn't nearly as good as cooking it into it in some way, like as a marinade or something similar. Incidentally, chicken with coke marinade is absolutely amazing.
Look sweet and sour chicken is a very different proposition from what amounts to chicken with pancake/cake flavours1
...your fried chicken should have a very crunchy coating, syrup just can't penetrate the oil layer. It's gotta be still fairly hot. Alternative topping: honey mustard. Both versions are delicious.
It's not pancake syrup it's honest to God maple syrup out of maple trees The only way to go with maple syrup, it has an interesting flavor profile (not like the imitation) and you can get different grades for different flavor variations and intensities
