Cut each breast into 2 or 3 pieces, depending on the size of your waffles. In a smallbowl, mix mayo, hot sauce, and 1 tsp garlic powder. Combine Panko and garlic powder on aplatefor coating chicken.Brushchicken with mayo mixture and dredge in panko mixture on both sides. Set on atrayand let chill in the fridge for 30 minutes.

From here, you can either bake them at 425* till crisp and an internal temp of 165* or you can fry them. I haven’t had huge success with deep frying. The panko doesn’t stick to the protein. I had much better success with shallowpan-frying. I used half an inch of vegetable oil. Keep the oil at 375*, or the outside will burn before the inside is fully cooked. Finally, resist the temptation to move the chicken after you put it in the pan! Watch that your oil isn’t too hot, but let the coating adhere to the chicken. Don't move it for 3 or 4 minutes. This gives you a nice solid crust. Turn with tongs and do the same on the other side. Check the internal temp. It should be 165*. Let chicken rest for a few minutes on paper towels to absorb any grease.

Measure out ketonia mix, baking powder, and salt and sift through a fine-meshsifter. What doesn’t filter through, blend in acoffee grinderorsmall blender, then sift. In a bowl, combine sifted dry ingredients with egg yolks, heavy cream, and oil. In a separate bowl, beat egg whites until stiff peaks form. Fold egg whites into batter. On a heatednon-stick waffle iron, pour enough batter just to fill in the bottom tray and cook until golden brown and crispy. Create 6 waffles. Top with fried chicken and Lakanto syrup if desired.