Marinate the Chicken
Place chicken pieces in a bowl and coat with sour cream with chives.
Cover and refrigerate for 1 hour to tenderize and flavor the chicken.
Prepare the Coating
In a resealable plastic bag, combine flour, Montreal chicken seasoning, black pepper, and baking powder. Shake well to mix.
Make the Egg Wash
In a medium bowl, whisk together eggs and milk until smooth.
Fry the Chicken
Preheat oil in a deep skillet or fryer to 350°F.
Dredge chicken in the flour mixture, dip in the egg wash, and coat again in flour.
Fry chicken in batches until golden brown and internal temperature reaches 165°F.
For extra crispiness, heat the oil to 375°F and fry chicken pieces again for 1 minute.
Make the Waffles
In a large bowl, whisk together milk, sugar, olive oil, flour, salt, and baking powder. Adjust the consistency with extra milk or flour if needed.
Preheat your waffle iron and cook waffles according to the manufacturer’s instructions.
Prepare the Mango Syrup
Blend frozen mango chunks and water in a blender until smooth.
Pour the mango mixture into a saucepan, add sugar, and bring to a boil over medium heat.
Boil for 2–3 minutes until syrup thickens slightly. Remove from heat and set aside.
Serve and Enjoy
Place a waffle on a plate, top with crispy fried chicken, and drizzle generously with mango syrup. Add extra syrup on the side for dipping.
