- CHICKEN-FRIED CHICKEN INGREDIENTS:
- 4 – 4 oz. chicken breasts, pounded
- 1 quart buttermilk
- 1 cup Texas Pete® Original Hot Sauce
- 3 cups all-purpose flour
- 3 Tbsp. Kosher salt
- 1 Tbsp. black pepper
- 1/2 cup canola oil
- HERBED WAFFLE INGREDIENTS:
- 2 cups all-purpose flour
- 2 large eggs
- 1 3/4 cup milk
- 1/2 cup vegetable oil
- 2 tsp. granulated sugar
- 3 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp. fresh rosemary, chopped
- 1 tsp. parsley, chopped
In a medium sized baking dish, combine buttermilk and Texas Pete® Original Hot Sauce. Add pounded chicken breasts and let sit for 30 minutes. Remove chicken breasts from buttermilk and dredge in all-purpose flour seasoned with the salt and pepper. In a medium sauté pan on medium high heat, add canola oil. Let the oil get warm for 1 minute. Place chicken in pan and cook for 3 minutes on each side until golden brown or until internal temperature of chicken reaches 165°.
HERBED WAFFLE PREPARATION:
Preheat waffle iron. In a large bowl with a whisk or electric hand mixer, beat eggs, flour and milk until smooth. Add flour, sugar, baking powder, salt, and herbs. Stir until smooth. Spray preheated waffle iron with non-stick spray. Pour batter into iron and cook until golden brown.
Preheat waffle iron. In a large bowl with a whisk or electric hand mixer, beat eggs, flour and milk until smooth. Add flour, sugar, baking powder, salt, and herbs. Stir until smooth. Spray preheated waffle iron with non-stick spray. Pour batter into iron and cook until golden brown.