Ingredients: |
Ingredients: 1 1/2 lbs. boneless, skinless chicken breast tenderloins
2 1/2 c. all purpose flour, plus more if needed
1 T. seasoned salt
1 t. paprika
1 t. freshly ground black pepper
1 t. ground dried thyme
1/2 t. cayenne pepper, plus more if needed
1/4 c. milk, plus more if needed
Vegetable oil, for frying
Your favorite waffle mix (or you can make the recipe in the Brunch section if you're feeling ambitious!)
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Directions: |
Directions:Cover the chicken strips with 1 3/4 cups of buttermilk. Soak in the fridge overnight or up to 24 hours. When you're ready to fry the chicken, remove the bowl from the fridge and let it sit on the counter for 30 minutes to take off the chill. Heat your fryer to 365. Make a breading of the flour, seasoned salt, paprika, pepper, thyme and cayenne in a large bowl and mix well. In a small bowl, combine the milk and remaining 1/4 cup buttermilk. Pour into the flour mixture and, with a fork, gradually mix until there are little lumps throughout. This will adhere to the chicken and make for a crispier breading. If necessary, add a little more flour or milk to the bowl in order to make it slightly lumpy. Working in batches, thoroughly coat each chicken piece with the breading, pressing extra breading onto the chicken if necessary. Place the breaded pieces on a plate. Add the chicken to the oil 3 or 4 pieces at a time. Make sure they aren't sticking together, then fry for about 5 minutes, checking occasionally to make sure the chicken isn't getting too brown. Turn the pieces over, cover again and cook 3 to 5 minutes more. All the while, monitor the temperature of the oil to make sure the chicken doesn't burn. Once cooked, place on paper towels. Make your waffles according to the package directions while you wait for the chicken to cook. |
This recipe for Chicken & Waffles is from