“Slap ya Mama” Chicken and Waffles

Serves 4

Ingredients:

For Waffles:

2 cups A/P Flour

2 Tbsps Sugar

2 tsps Baking Soda

1 tsp Baking Powder

1//2 tsp salt

2 cups buttermilk

1/3 cup melted butter

2 large eggs, lightly beaten

1 tsp vanilla extract

Directions:

Preheat your waffle maker according to the manufacturer’s instructions.

In a large mixing bowl, combine the dry ingredients: flour, baking soda, baking powder, sugar, and salt. Mix until evenly incorporated.

In a separate bowl, combine the wet ingredients: buttermilk, eggs, melted butter, and vanilla extract. Whisk until smooth.

Slowly add the wet ingredients into the dry ingredients and gently mix until just combined. Avoid overmixing, as this can create a dense waffle. The batter should remain slightly lumpy.

Lightly grease your waffle maker if needed, then add the batter according to your waffle maker’s recommended amount.

Cook the waffles according to your waffle maker’s instructions until golden brown and crisp.

Remove and keep warm until ready to assemble with the Slap Ya Mama chicken.

Enjoy!

Chef Scout Recon Tip: A great waffle is all about texture—the outside should have a crisp golden crust while the inside stays light and tender. The key is mixing just enough to combine the ingredients without overworking the batter.

For the Chicken:

Ingredients:

4 chicken breasts cut into strips

Box of “Slap ya Mama” fish fry mix.

Slap ya Mama seasoning

Yellow mustard

Directions:

Prepare your frying station by setting up two shallow bowls or dishes: one for the seasoned fry mix and one for the mustard coating.

Prepare a sheet pan with a wire rack and line the sheet pan with paper towels to catch any excess oil.

In a deep skillet or frying pan, add approximately 1 inch of frying oil, or enough to fully cook the chicken pieces without overcrowding the pan. Heat the oil to 350°F.

Coat each piece of chicken by first dipping it into the mustard, making sure it is evenly covered. Transfer the chicken into the seasoned fry mix and coat thoroughly, pressing the breading gently onto the chicken.

Carefully place the chicken into the hot oil, working in batches if needed to maintain the oil temperature.

Fry the chicken, turning occasionally, until the exterior is golden brown and crispy and the internal temperature reaches 165°F.

Remove the chicken from the oil and transfer it to the prepared wire rack to rest. Allowing the chicken to rest helps maintain the crisp coating while excess oil drains away.

Serve with the prepared waffles and your favorite toppings.

Enjoy!

Chef Scout Recon Tip: Crispy fried chicken comes down to three things: proper oil temperature, not overcrowding the pan, and letting the chicken rest on a rack instead of sitting directly on paper towels. Airflow keeps the crust crisp.

For the Syrup:

Ingredients:

2 cups of maple syrup

one lemon and zest

1 Tbsp “Slap ya Mama” hot sauce

Directions:

Combine all ingredients and mix.