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recipe: chicken and waffle bites

For the chicken:
12 chicken tenders
1-1/2 C buttermilk
1 C all-purpose flour
2 tblsp fresh minced tarragon
1 tblsp fresh minced thyme
1 tsp cayenne pepper
1 tsp garlic powder
1/2 tsp onion powder
salt and pepper
3 C vegetable oil, for frying

1. Fold together the chicken tenders, buttermilk, tarragon, thyme and cayenne pepper in a shallow dish until thoroughly combined. Cover and refrigerate overnight.

2. When ready to cook and serve, remove the chicken and buttermilk mixture from the refrigerator. Sift the flour, garlic powder, 2 teaspoons salt, 1 teaspoon pepper and onion powder into a separate shallow dish.

3. Preheat the oil in a large cast-iron pan over medium-high heat to about 350°F. Dredge each tender in the flour mixture, coating completely and shaking off any excess. Dip each back in the buttermilk mixture and again in the flour mixture, gently shaking off any excess.

4. In small batches, gently drop the tenders into the oil and fry, about 5 minutes. Flip and fry until golden brown, an additional 3 to 5 minutes. Drain on paper towels and season with salt and pepper.

For the waffles:
2 C complete pancake mix
6 slices cooked bacon, diced
1 C water
1/3 C oil
2 tblsp sugar
1 tsp vanilla extract
1/2 tsp salt
3 tblsp chives, sliced thin for garnish

1. Combine dry pancake mix, sugar, and salt with water, oil and vanilla—stir to combine. Stir in chopped bacon and chives then let sit 4-5 minutes while waffle maker heats to 375°F.

2. Lightly spray waffle maker with cooking spray, add 1 heaping tablespoon batter to waffle maker and close lid. Cook 5-6 minutes, or until they stop steaming.

3. To serve, chop or tear chicken to fit on top each waffle. Garnish with chives and serve with honey and hot sauce on the side.

Adam’s hints:
—these are best served hot with honey, hot sauce or maple syrup on the side.
—try them at your next brunch!

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Reader Comments (2)

Wow... dip the chicken back into the buttermilk? The buttermilk that housed the raw chicken for 12 hours?? Heat the waffle maker to ??? Nice proofreading!

October 11, 2012 | Unregistered CommenterAP

I checked with Adam for the missing temperature, which has been updated to 375°F, and we both feel the 'double dipping' should be ok since all of the mixture is then fully cooked at 350°F.

Thanks for keeping us on our toes AP!

October 16, 2012 | Registered Commentersandra

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