Categories: Breakfast
Ingredients
- Fried Chicken:
- 1 cup flour
- Salt and pepper
- 1 cup buttermilk
- 2 tsp hot sauce
- 2 cups cornflakes, crushed up
- 1 tbsp. granulated garlic
- 1 tbsp. granulated onion
- 2 tsp each paprika, salt, white pepper, and black pepper
- Safflower oil, for shallow frying
- 2 lb. chicken breast cutlets, trimmed and pounded to 1/2 inch thick
- Waffles:
- 1 cup flour
- 1 cup fine-to-medium grind cornmeal
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp cayenne
- 1/8 tsp freshly grated nutmeg
- Salt and pepper
- 1 1/2 cups buttermilk
- 4 tbsp. melted butter
- 1 egg
- 1 cup chopped toasted pecans
- Cooking spray
- Warm honey, hot honey, or maple syrup, for serving
Directions
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Preheat oven to 275. Set a wire rack inside a baking sheet. Preheat a waffle iron to level 5 or medium-high to high.
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For the chicken, make a breading station by lining up 3 shallow dishes. In the first, season the flour with salt and pepper. In the second, mix the buttermilk and hot sauce; season. In the last, mix the cornflakes, granulated garlic and onion, paprika, salt, and white and black pepper. In a large skillet, heat 1/8 inch of oil over medium-high. Working in batches, dredge the chicken in the flour, dip in the buttermilk, then coat in the cornflakes, pressing so the crumbs adhere. Fry until golden, 3-4 minutes per side. Transfer to the rack; keep warm in the oven.
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For the waffles, in a medium bowl, whisk up the dry ingredients and spices; season with salt and pepper. In another medium bowl, whisk up the buttermilk, butter, and egg. Mix the wet and dry ingredients until just blended. Stir in the pecans. Coat the waffle iron with cooking spray. Working in batches, cook the waffles until crispy, about 4 minutes per batch.
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Top the waffles with the chicken. Drizzle with honey.