Directions for Chicken
- 1 package chicken tenders
- 1 pint buttermilk
- 2 Tb. Hot sauce
- 1 Tb. Honey
- Chicken Breader
- Vegetable oil for frying
Marinate chicken tenders in buttermilk, if desired whisk hot sauce and/or honey into buttermilk before adding chicken. Marinate, in a tightly sealed container, under refrigeration for 4-6 hours or overnight.
When ready to fry chicken, heat a large stock pot with approximately 3 inches of vegetable oil. The pot needs to be tall enough so that there is plenty of room for the oil to bubble up during frying and no threat of overflow. There needs to be enough oil for the tenders to float while they are frying. Heat the oil to 325 F.
While the oil is heating, set up a breading area. Place fully seasoned chicken breader into a shallow mixing bowl. Remove tenders from buttermilk marinade one at a time and dredge in the flour to coat well and place on a waiting tray. Once oil has reached temperature gently place the tenders one at a time into the oil and cook for 5-7 minutes, turning with tongs if necessary, When tenders are golden brown remove from oil, place on a cooling rack and check internal temperature of each tender to assure they are cooked to a minimum of 165F.
Place cooked tenders on top of your delicious waffles and top with maple syrup.
Directions for Waffles
- 1 batch, serves 6
- 2 eggs
- 11/2 C. Milk
- ⅓ C. unsalted Butter, melted
- 1 Container Carolina Flavors waffle dry mix
Instructions for use: Whisk together eggs and milk in a large mixing bowl, whisk in melted butter. Gently mix dry ingredients into wet ingredients, being careful not to over mix. Batter should just be combined. Let sit for 10 minutes while your waffle iron heats up. Spray or oil waffle maker and add mix until it just comes close to edges. Close and. cook until golden brown and cooked through! Keep warm in an oven or enjoy immediately!