We've been eating this same ole chicken and waffle since Roscoe and Gladys Knight were born. Let's reinvent it. There are so many variations for this brunch staple. I'm going to give you one of my favorite. This recipe serves 4 people.
Ingredients for Cornbread Waffle
- 1 1/2 cups of cornmeal
- 1 1/2 cups of flour
- 2 tsp white granulated sugar
- 2 tsp baking powder
- 1 tsp salt
- 2 1/2 cups buttermilk
- 2 eggs
- 6 tbsp butter, melted but cooled.
Method for Waffles
in a large bowl, whisk together the dry ingredients. In a medium bowl, whisk together the buttermilk, butter, and the eggs. Add the wet ingredients to the dry ingredients and mix until combined.
Heat your waffle maker to medium heat. Fill your waffle maker with the batter and cook until brown and crispy.
Ingredients for Honey Lemon Pepper Chicken
- 4 large chicken breasts, cut into 8 pieces
- 6-8 tbsp Spiced Living Lemon Pepper Seasoning
- 2 cups Flour
- 1 cup Cornstarch
- Canola Oil for frying, use enough to completely cover chicken
- Drizzle of honey
Method for Honey Lemon Pepper Chicken
Wash and pat dry chicken. Season chicken with 5 tbsp of seasoning. Set aside. In a small bowl, mix flour, cornstarch and remaining lemon seasoning. Heat grease over medium high heat. Dredge chicken in flour, lightly shake off excess. Cook in oil in a skillet until done. Use a digital thermometer to verify temperature of chicken registers at 165 degrees. As soon as chicken is removed from grease, drizzle in honey.