Ingredients:

Pack of Eggo Waffles

Package of chicken breasts (no bone)

Aunt Jamimas Syrup

4 Eggs

3 Cups of Bread crumbs

tablespoon of salt

lots of oil

Directions:

For this dish, frying the chicken is the hardest part.  There are just a few steps, but it can take a while.  First, grab two bowls and fill one with the bread crumbs and salt, and the other with all of your eggs.  Beat the eggs and set the bowls aside.  Unwrap your chicken and trim the parts you don’t want to eat.  Then cut the pieces into pieces about 2 or three inches long or so.  Grease a skillet with about 1/4 inch of oil and set over low-medium heat.  Wait for the oil to heat.  Prepare your chicken strips by dipping them first in the egg yolk, second in the bread crumbs, third back in the egg yoke and fourth into the hot oil.  Be careful that the oil does not spit on you.  It hurts.  Repeat until you can no longer fit more chicken on the skillet.  Then, just focus on the cooking chicken.  Let the chicken sit on one side for about 5 minutes.  Then flip and let the other side cook for about 5 minutes.  When they are finished the chicken should be a golden/dark gold brownish color.  Set the pieces on a napkin over a plate so the oil drains.  Repeat this whole process until you have fried all of your chicken!  As for the eggo..thats the easy part.  When you have finished with y our chicken pop those suckers in a toaster.  Place two pieces of chicken atop each eggo waffle then douse with Aunt Jamimas!  DELISH!