Start by preparing your chicken.  Chicken puffs up a bit when you cook it so I like to cut my chicken breasts in half lengthwise to thin them out a bit.  Then whisk together your eggs and hot sauce in one medium sized bowl and mix together your flour and spices in a separate medium sized bowl.  

Set a baking pan lined with foil or paper and topped with a baking rack off to the side so that you have a place for your chicken to rest once it has been dredged. 

Working on one at a time, take your chicken breast and dredge it through the eggs so that both sides are covered. Move the chicken to the flour and generously coat both sides, lightly pressing down to ensure the flour is sticking to the eggs. Then dredge it again through the eggs and then again through the flour. 

Lightly shake the chicken to remove the excess flour and then move the chicken to the waiting baking rack. Repeat these steps on both chicken breasts and then let your chicken sit for 10-15 minutes.  

While the chicken is sitting, make your Orange Chipotle Maple Syrup. To make your Orange Chipotle Maple Syrup, add maple syrup to a small pan and heat over medium high. Add in 1 tablespoon of butter, 1/2 teaspoon of chipotle seasoning and the juice of half an orange. Whisk and bring to a low boil. Remove from heat and let cool. 

Now, add oil to a large skillet and heat to 375 degrees which is Level 6-7 on my stove top spin dial (medium high heat). Using tongs, gently lay the chicken breasts in the oil, careful not to crowd the pan. Cook the chicken for 3-4 minutes on each side or until cooked through. Remove the chicken to a plate lined with paper-towels to wick away any grease. 

Now, pop those Kellogg's® Eggo Thick & Fluffy waffles in your toaster and cook them following the box instruction and however crispy or tender you like your Eggo waffles. Once they are cooked, cut each waffle in half and then in half again.