Chicken & Waffles
Ingredients:
For the Chicken
2 lbs boneless skinless chicken breasts
1 tbsp salt
1 tsp black pepper
1 1/2 cups buttermilk
3 large eggs
2 tbsp Fire and Ice
3 cups all purpose flour
2 tsp garlic powder
canola oil (for frying)
pickle slices for garnish
For the Waffles
2 1/4 cups all purpose flour
1 tbsp baking powder
3 tbsp sugar
1/2 tsp salt
1/2 tsp ground cinnamon
2 cups buttermilk
1/2 cup melted butter
2 large eggs
1 tsp vanilla extract
3 tbsp Tapped Out
Directions:
Pat chicken breast dry with a paper towel, then tenderize into flattened pieces . Place chicken in a bowl with 1 tbsp Kosher salt and 1 tsp black pepper, then cover and let sit for 2 hours.
In a bowl, whisk together 1 ½ cups buttermilk, 3 large eggs, and 1 Tbsp Fire and Ice. In a second bowl, whisk together 3 cups flour, 3 tsp Kosher salt, and 2 tsp garlic powder.
Place a wire rack on a rimmed baking sheet, then begin coating chicken. Dip each piece of chicken in the flour mixture, then in the buttermilk mixture, then again in the flour mixture, shaking off any excess and transfer it to the wire rack.
Fill a large pan with oil until it’s about 2” high. Heat over medium-high until oil reaches about 350F.
When oil is hot, carefully add the chicken one piece at a time, don’t overfill the pan. Cook, turning every 1-2 minutes until all chicken is a golden brown color and has an internal temperature of 160 F, about 6-7 minutes per batch. Transfer chicken to a clean wire rack, then repeat cooking remaining chicken.
Preheat waffle maker and coat with melted butter. In a stand mixer, whisk 2 ¼ cups flour, 1 Tbsp baking powder, 3 Tbsp sugar,½ tsp Kosher salt, and ½ tsp cinnamon together. In a separate bowl, whisk together 2 eggs, 2 cups buttermilk, ½ cup melted butter, and 1 tsp vanilla extract.
Whisk wet ingredients into the dry ingredients.
Pour about ½ cup batter into each waffle mold, then cook according to waffle maker directions.
Serve waffles immediately placing the chicken on top, and garnish with pickle slices and smother in Tapped Out.
