Chicken & Waffles

Oven Fried Chicken Strips


1 lb of Boneless Skinless Breasts cut into strips or Chicken Tenders
1 Cup Buttermilk
1 Large Egg
1 Cup All-purpose Flour
1/3 Cup Corn meal
1 tsp Salt, Divided
3/4 Teaspoon Freshly Ground Black Pepper

Preheat oven to 425°.

Combine buttermilk and egg in a shallow dish and mix well with a whisk.

Combine flour, cornmeal, 1/2 teaspoon salt and black pepper in a separate shallow dish; mix well. Sprinkle
chicken evenly with remaining 1/2 teaspoon salt. Dip chicken in buttermilk mixture then coat them in the
flour/cornmeal mixture completely coating chicken and place the chicken on a parchment paper lined baking
sheet and bake for 20 - 30 minutes or until golden brown.

Buttermilk Waffles


1-3/4 Cups of All Purpose Flour
1 tsp of Baking Powder
1 tsp of Baking Soda
1/2 tsp of Salt
2 Eggs
2 Cups of Buttermilk
1/3 Cup of Vegetable Oil

In a large bowl, combine the flour, baking powder, baking soda and salt. In another bowl, beat the eggs; add
buttermilk and oil. Stir into dry ingredients just until combined. Bake in a preheated waffle iron according to
manufacturer's directions until golden brown.

Plate waffles with butter and maple syrup along side several pieces of chicken.

Serves 2 to 4.

Inn Tips*
If you are serving a buffet style brunch, adjust the ingredients accordingly and present the chicken and waffles on
large heated platers with the syrup heated in a gravy pitcher or boat and the butter in a small serving dish cut into
pats or use a melon baller if using whipped butter for a decorative touch.

For a bit of heat, add some cayenne pepper to the flour mix before you prepare the chicken tenders.