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1 cup all-purpose our
1 tbsp sugar
1 tsp baking powder
½ tsp baking soda
1 cup buttermilk
2 tbsp unsalted butter, melted
1 tsp vanilla extract
1 egg
½ tsp salt
1 lb boneless chicken breasts,
sliced into tenders
½ cup and 3 tbsp buttermilk,
divided
¾ cup all-purpose our
½ tsp black pepper
½ tsp garlic powder
½ tsp paprika
1 tsp baking powder
2 cups vegetable oil, for cooking
1 tsp salt
WAFFLE INGREDIENTS: CHICKEN INGREDIENTS:
BUTTERMILK FRIED
CHICKEN & waffles
DIRECTIONS:
Make the breading by sifting together the our, salt, pepper, garlic powder, paprika, and
baking powder in a shallow dish. Stir in 3 tbsp of buttermilk. Pour ½ cup of buttermilk in a
separate shallow dish.
Dip the chicken tenders rst in the buttermilk and then in the breading. Place on a baking
sheet lined with aluminum foil.
Pour ¾ inches of vegetable oil in ahigh-sided pot and heat on high until the oil shimmers.
Use tongs to place the chicken tenders in the oil. Cook until golden brown and then ip to
cook the other side. Remove chicken tenders from oil and put on a paper towel-lined plate
to drain. Note: Be careful when placing chicken tenders in the hot oil. Use the tongs, add
them gently one at a time.
In a medium bowl, sift together our, sugar, baking powder, baking soda, and salt. Whisk
the egg, buttermilk, vanilla, and melted butter together in a separate bowl. Add the wet
ingredients to the dry and mix until just incorporated.
Spray or grease the Express Wafe Maker with oil. Pour ¼- cup of the batter onto the
Cooking Surface, close the cover, and cook until golden brown. Repeat until all of the batter
is used. Serve with Buttermilk Fried Chicken and a drizzle of maple syrup.
24
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