Imperial Stout "Maple" Syrup

Imperial Stout

Take your breakfast to the next level with this indulgent and delicious Chicken & Waffle recipe that turns our Asylum Sugar Maple Imperial Stout into a sticky, sweet "maple" syrup.


Imperial Stout "Maple" Syrup 

1 1/2 cups Asylum Sugar Maple Imperial Stout 
1 cup brown sugar 

Fried Chicken & Waffle 

4 x Boneless, skinless chicken thighs 
Vegetable oil for frying 
Waffles - or find a recipe for waffles here 

Buttermilk Brine 

1 cup buttermilk 
1/2 tablespoon kosher salt 
1 tablespoon hot sauce 
1 teaspoon smoked paprika 

Seasoned Crust 

1.5 cups all-purpose flour 
1 tablespoon cornstarch 
1 teaspoon baking powder 
1 teaspoon kosher salt 
1 teaspoon cracked black pepper 


Imperial Stout Maple Syrup 

1. Combine beer and sugar in a saucepan over medium heat.

2. Bring to a gentle simmer for 30 to 45 minutes, skimming off any foam that forms on top until reduced to a syrup consistency. Don't stir the mixture too much, as it will harden to a rock candy like texture. 

Chicken & Waffles 

1. Whisk the buttermilk, salt, hot sauce and smoked paprika in a large mixing bowl.

2. Add chicken to the bowl and cover in brine. Cover and let marinate for 1 hour - overnight in the fridge.

3. Heat oil in a deep set pan, turn on the oven to heat the waffles (follow packet instructions). 

4. While oil is heating, mix flour, cornstarch, baking powder, salt & pepper. Coat chicken thoroughly in seasoned flour. 

5. Fry the chicken in hot oil until golden brown, crispy and cooked through completely (about 8-9 minutes). 

6. Heat waffles for a few minutes in the oven. 

7. Serve chicken on the waffles with a generous drizzle of Asylum Imperial Stout Maple Syrup!