Southwest chicken and waffles with habanero jelly syrup

The chicken and waffles crazy is still going strong, and I did a version a few years ago.  This is a southwest take on this Harlem classic.  There is a lot more heat and a savory alternative to the sweet, syrupy type you get at the local diner.   I hope you like it.
The peach habanero sauce is courtesy of our friend Patti, made from her home-grown habaneros turned into homemade jam.
Chicken:
16 oz chicken breast cut into tenders
8 oz flour
8 oz corn meal
8 oz buttermilk
2 tablespoons Old Bay seasoning
1 teaspoon cumin
Oil for cooking (enough to fill one inch of a cast iron skillet)
Soak chicken in buttermilk
Mix flour, corn meal, Old Bay, and cumin
Dredge chicken in flour mixture
Heat oil to 350
Cook chicken for 3 minutes per side or to 165 degrees
Waffles:
12 oz flour
4 oz blue corn meal or corn meal
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons sugar
2 tablespoons butter
1 egg
1 1/2 cup buttermilk
1/2 teaspoon cayenne pepper
Mix flour, corn meal, salt, cayenne and baking powder
Mix buttermilk, egg and sugar
Add buttermilk to flour and combine
Spray waffle iron with non stick cooking spray
Cook waffles to golden brown and delicious
Salsa:
1 red onion, chopped
2 tomatoes, chopped
1 can black beans, drained
1 jalapeño pepper, seeded and chopped  (less if you are wimpy like me)
1 green pepper, chopped
1 mango, diced
1 small can of corn or 2 grilled ears
1 bunch cilantro, finely chopped
3 tablespoons lime juice
1/2 teaspoon salt
1 teaspoon cumin
Mix all ingredients in bowl and refrigerate for 1 hour
Habanero jelly syrup:
1 jar Patti’s habanero jelly (or you can add a habanero to peach preserves)
4 oz water
4 oz honey
Mix all ingredients in a small sauce pan
Cook for 20 minutes
Assembly:
Place a waffle on the serving plate
Place salsa
Place chicken
Top with habanero syrup
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