Table of Contents
Table of Contents
Ingredients
#Chicken Marinade
#- 5-6 chicken breasts
- 1-1/2 cups buttermilk
- 2 tbsp hot sauce
- black pepper
- salt
Breading
#- 1-1/2 cups flour
- 1/2 cups cornmeal
- 1 tsp paprika
- cayenne pepper
- black pepper
- salt
Frying
#Waffles
#Directions
#- Cut up chicken into about 4 peices each, sprinkle with salt and black
pepper. Combine buttermilk and hot sauce in a gallon ziplock bag. Add chicken
and keep in fridge at least 4 hours, better overnight.
- Prepare chicken for frying. Create two stations with shallow tupperware. Pour
the bag with the buttermilk mixture and chicken into the first station and in
the other mix flour, cornmeal, paprika and a sprinkle of cayenne pepper
(optional). Add salt and black pepper to taste. Mix well. Take the chicken
from the buttermilk mixture and coat with flour mixture. It should be
lumpy. Set aside pieces.
- Heat a coating of oil in a large skillet at medium high heat. Once hot, place
chicken in pan and cook each side for 3 minutes. Hints: use a timer and do
NOT move or touch it once it hits the pan. If you do, you will lost all of
the breading. If using a deep fryer, drop the chicken into the oil with the
basket submerged rather then place it in the basket before submerging it for
the same reason. Once golden brown, you can keep it hot in an oven warmed to
250 degrees.
- Meanwhile, make the waffles according to Bisquik instructions. I highly
recommend adding some old bay to the waffle mix for the extra, savory flavor.
- Add your favorite toppings. Popular choices are syrup, peanut butter, red
pepper jelly, butter, mustard and barbecue sauce.