$25,000 Winner: Waffled Latkes With Matzo Fried Chicken

050914_food_chickenwaffles1 pound kosher chicken tenders
1⁄2 cup kosher maple syrup
1⁄4 cup plus 2 tablespoons sriracha, divided
3 eggs, divided
1 5-ounce package Manischewitz matzo ball mix
1 6-ounce package Manischewitz potato pancake mix
1 Tablespoon vegetable oil plus enough for frying oil, divided
4 cups mixed greens
33⁄4 cups Manischewitz chicken broth
salt & pepper to taste
waffle iron

Pour 2 cups of the chicken broth into a zip-top bag. Add the chicken and seal. Refrigerate for 20 minutes. While marinating, stir together the maple syrup and 1⁄3 cup of sriracha in a small bowl, setting aside. Whisk 2 of the eggs with the remaining sriracha in a medium bowl, setting aside. Pour matzo mix onto a large plate, setting aside. Turn waffle iron to high heat. In medium bowl, whisking remaining egg and broth. Add potato pancake mix stirring to combine. Add 1 tablespoon of vegetable oil. Allow to thicken for 5 minutes. Using a quarter of the mixture at a time, cook 4 waffles for 5 minutes each or until golden brown and crisp. Keep warm on a plate in a 150-degree oven. Meanwhile, make the chicken, and pour the oil into a large skillet and bring to medium-high heat. Drain chicken from the broth, Add to the egg mixture, and dip into the matzo mix, turning and pressing to coat. Add half of the chicken tenders to the oil and cover. Cook 2 minutes, turning, and cook uncovered for 2 more minutes. Remove to a paper-towel-lined plate, sprinkle with salt and pepper to taste, and keep warm in the oven while cooking the remaining chicken in the same manner. Place one waffle on each of four plates. Add equal amounts of the greens and chicken tenders, drizzling with the spicy syrup to taste. Serves 4.

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