Chicken and Waffles
Ingredients:
For the waffles:
2 C Flour (for GF, use and all-purpose GF replacement)
3/4 C Sugar
3 1/2 tsp Baking powder
2 Eggs, yolks separated
1 1/2 C Milk
1 C Butter, melted
1 tsp Vanilla
1 tsp Teeny Tiny Spice blend of choice
For the chicken:
Oil for frying (we used lard)
1/2 lb Pecans, finely chopped
2 C Flour (for GF, use an all-purpose GF replacement)
4 Chicken breasts, sliced in half
3 Eggs, beaten
3 tbs Milk
Salt to taste
2 tbs Teeny Tiny Spice blend of choice
For the pimiento cheese:
2 C Shredded Cheddar cheese
8 oz Cream cheese
1/2 C Mayonnaise
4 oz Pimientos, diced and drained
1 Jalapeno pepper, minced
1/4 tsp Garlic powder
1/4 tsp Onion powder
Salt to taste
2 tsp Teeny Tiny Spice blend of choice
(Suggested blends: Garam Masala or Chocolate Chili for the waffles, Seaside or Harissa for the chicken and pimiento cheese).
Instructions:
For the waffles:
Combine flour, sugar, baking powder, and spice in a bowl.
Separate egg white and yolks in separate bowls. Whip egg whites to stiff peaks.
Add milk, butter, and vanilla to the egg yolks and mix.
Add dry ingredients to the wet ingredients and stir until combined.
Fold egg whites into batter.
Bake in a waffle maker.
Serve with chicken.
For the chicken:
Heat oil to temperature.
Add pecans, spice, flour, and salt to a bowl and mix.
Combine eggs and milk in a separate bowl.
Bread the chicken by placing it in the flour mixture, then place it in the egg mixture, then place it back in the flour mixture.
Fry chicken in oil until golden brown and temperature is above 165 degrees.
Serve with waffles and pimiento cheese.
For the pimiento cheese:
Combine all ingredients in a large bowl.
Store in the refrigerator for 30 minutes to an hour to chill.
Serve with chicken.