Buffalo Chicken and Waffles

For the Chicken:

    3-4 ea        Chicken breast

    1-2 ea        Egg whites

    3/4 c          All-Purpose flour

    1/4 c          Cornmeal

    1 tsp          Parsley

    1 tsp          Black pepper

Neutral oil for frying

    

For the Buffalo Sauce:

    4 tbsp        Neutral hot sauce (like Red Hot)

    4 tbsp        Butter

For the Waffles:

    1 3/4 c       Buttermilk

    2 ea           Eggs

    5 tbsp        Butter, melted

               OR

    3/8 c          Vegetable oil

    1 1/2 c      All-Purpose flour

    1 c            Cornmeal

    2 tbsp       Sugar

    2 tsp         Baking powder

    1 tsp         Baking soda

    1 tsp         Salt

For the Chicken:

1. Pour ~1 inch of neutral oil in a pan
2. Heat just below smoking
3. Cut chicken breasts into even strips
4. Set up 3 shallow dishes for dredging the tenders
1. Plain flour (1/2 c)
2. Egg whites
3. Remaining flour, cornmeal, and spices
5. Dredge each piece in each dish, set aside until all are coated
6. Fry each piece until golden and cooked through (3-5 minutes depending on size of strips)
7. Let rest on wire rack

For the Buffalo Sauce*:

1. Melt butter in small pan on stovetop
2. Mix thoroughly with neutral hot sauce
3. Add fried chicken strips to a lidded bowl
4. Add sauce, secure lid, and shake vigorously until all tenders are coated

        * This recipe is can be scaled to any size as long as the proportions are 1:1

For the Waffles:

1. Whisk together buttermilk, eggs, and oil or butter
2. In a separate container, combine dry ingredients
3. Quickly combine both mixes
4. Allow to rest for 10 minutes
5. Cook in waffle iron at desired temperature

       - Dress waffles with syrup, hot honey, butter, or leftover buffalo sauce