- 4 or more upland breasts
- Pickle Juice or any other brine
- 1 cup of Vegetable oil
- 1 cup of Peanut oil
- Maple Syrup
- 2-4 Cups of Flour
- 1 tbsp Live Wild Sierra Sage Seasoning (or Sage, red pepper flake, rosemary, thyme)
- 1 pint of Half and Half
- 1 box of your favorite waffle mix
- ½ tbsp Rosemary
- ½ tbsp Thyme
- ½ tbsp Sage
Take the upland breasts and put them in a large bowl. Add in the brine and mix. Let the breasts brine in the refrigerator for 30 minutes to an hour while you prepare the breading and waffle mix.
In another bowl, add the flour and mix in the Sierra Sage seasoning. Set aside.
Mix the waffle mix according to the box instructions. Add in the finely chopped Rosemary, Thyme, and Sage. Mix thoroughly. Set aside.
Now it’s time to bread the bird. Take the breasts and dip them in the flour/seasoning mixture, then into the half and half, back into the mixture, then set them on a baking sheet with a wire grate.
Cook your waffles in a griddle according to the instructions on the box, then set aside. Make sure to use butter or a non-stick spray on the griddle!
In a skillet, add the vegetable oil and peanut oil so that there is just enough to fry half of a breast at a time. Heat the oil to about 350 degrees. Once the oil is hot, carefully add the breasts, cooking until golden brown. Flip the breasts so that both sides are cooked evenly. Once cooked, remove from the oil and place on a plate lined with paper towels to catch the excess oil.
The final step, add a couple breasts on top of the waffle, drizzle with maple syrup and enjoy!