Got a hankering for something salty and sweet? Try Our Chicken and Buttermilk Waffles Special. It'll put a smile on your face, guaranteed.
1 1/2 cups Flour
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 1/2 cups Buttermilk
6 tbl Butter, melted
2 eggs, beaten lightly
Makes 4-6 Waffles
You'll need two bowls to dredge the chicken.
In Bowl 1 put the flour then season with salt, pepper, and paprika.
In Bowl 2 add 2-3 eggs (depending on how much chicken you're frying) and beat. Add salt and pepper to taste.
Season chicken breasts to taste and then dip breasts in the flour (Bowl 1) until covered.
Then dip the chicken in the egg wash (Bowl 2). Make sure the chicken is covered thoroughly before dipping the chicken back in the flour (Bowl 1).
Step 2: Fry Chicken
Heat oil in large skillet to just before smoking.
Caution: You don't want the oil too hot or it will burn the chicken.
Once oil is hot place the dredged chicken in the pan and cover. Cook until chicken turns golden brown, flipping the chicken during the process. Time to fry depends on type of chicken and type of stove.
Once cooked, set aside to cool. Use paper towel to soak up excess grease.
Step 3: Whip Up the Waffles
In a medium bowl whisk together flour, baking powder, baking soda and salt.
Stir in buttermilk, butter and eggs. Stir until thoroughly mixed. Warning: Batter will be thick.
You will need a waffle maker of some sort to cook the batter.