Bottom-Friendly Chicken & Waffles

To a large bowl, add 1 C plant-based milk and the juice of one lemon. Let sit for 5 minutes until the milk thickens. Whisk in the salt, smoked paprika, garlic powder, cayenne pepper, and white pepper. Add chicken, toss to coat, and marinate in the fridge for 1-24 hours.

Preheat the oven to 425 degrees.

Remove the chicken from the fridge and let sit at room temperature for 10 minutes. In a large bowl, mix all the dredge ingredients with a whisk. Add about 1 tbsp of the buttermilk to the dredge and mix with a fork until pea-size lumps form. Add the chicken to the dredge, one piece at a time, packing the dredge onto the chicken very well. Place each piece of chicken on a baking sheet and spray both sides of the chicken very generously with cooking spray. Bake for 20-25 minutes, flipping the chicken halfway through. The chicken is done when the internal temp registers 160 Fahrenheit.

In a medium-sized bowl, mix together all the waffle ingredients. Once the waffle maker is hot, cook each waffle according to the manufacturer's instructions. If you do not have a waffle maker, make pancakes!

Serve with butter and maple syrup. Bottoms up!