Fried Chicken & Waffles with Hot Sauce Maple Syrup

Organic Buttermilk Pancake & Waffle Mix

How to Make

1 tsp
sea salt
1 tsp
1/2 tsp
freshly ground black pepper
1/2 tsp
garlic powder
1/2 tsp
onion powder
1/4 tsp
1/8 tsp
cayenne pepper
2 lbs
boneless, skinless chicken thighs
As needed
vegetable oil, for frying
1 cup
organic buttermilk
1 1/2 cups
all-purpose flour
1 tbsp
3 cups
Organic Buttermilk Pancake & Waffle Mix
To taste
maple syrup
To taste
hot sauce

For the Fried Chicken:

  1. In a small bowl, combine the salt, pepper, paprika, garlic and onion powder.
  2. Season the chicken breasts with the mixture and place in a medium bowl.
  3. Let the chicken marinate in the spices for at least an hour.
  4. Fill a large frying pan halfway with vegetable oil. Heat the oil to 350ºF.
  5. Whisk the buttermilk and egg together in a medium bowl.
  6. In a shallow bowl fluff the flour, cinnamon and cornstarch together.
  7. Dip one piece of the chicken in the buttermilk at a time, then cover in the flour mixture.
  8. Fry in the oil until the chicken is golden brown on all sides.
  9. Remove the chicken from the oil and place on paper towels to drain the excess oil.

For the Waffles:

  1. Mix the Birch Benders Organic Buttermilk Pancake & Waffle Mix with water as instructed on the package and cook into 5-7 waffle pieces.
  2. Serve chicken on top of the waffles, best eaten with maple syrup and hot sauce!

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