CHICKEN AND WAFFLES ENJOY DAN:

                                 CHICKEN AND WAFFLES by CHEF DAN:

Serves 4

BRINE:

2 pounds chicken tender

4 cups water

1/2-cup EACH brown sugar, and sea salt

INGREDIENTS:

2cups flour

2 tablespoons EACH garlic powder, paprika, chili powder, dry mustard, and oregano

1/4-teaspoon EACH ground coriander, onion powder and cayenne pepper

Sea salt and freshly ground black pepper to taste

1 cup buttermilk

Grapeseed oil for frying

3-4 cups crushed cornflakes

CORNMEAL WAFFLES:

2 cups all-purpose flour

1 cup cornmeal 2 tablespoon sugar

1 teaspoon baking powder

1/2-teaspoon baking soda

1 teaspoon sea alt

2-1/2-cups buttermilk

3 eggs, beaten room temperature

1/2-cup butter melted

1 tablespoon lemon juice

CHOLULA HOT SAUCE:

1/3-cup maple syrup

1 tablespoon melted butter

2 teaspoons Cholula hot sauce

CHICKEN DIRECTIONS: (PREHEAT DUTCH OVEN TO 375 F)

1.    Combine brine ingredients add tenders; refrigerate for 2 hours, drain.

2.    Combine flour and next 10 ingredients in a bowl: set aside.

3.    In another bowl combine egg and buttermilk: set aside.

4.    Dredge chicken in the flour mixture, dip in the buttermilk mixture, then coat with cornflakes.

5.    Repeat process again ending with cornflakes.

6.    Pour about 1-inch of oil in a Dutch oven when sizzling.

7.    Add chicken in batches and cook for 4-6 minutes, flipping once.

8.    Transfer to paper towels, to drain excess far.

CORNMEAT WAFFES:

1.    In a bowl combine flour5 ingredients; set aside.

2.    Whisk together buttermilk, butter, and lemon juice,

3.    Pour wet ingredients into dry ingredients, whisk just to combine.

4.    Let waffle batter rest for 15 minutes.

5.    Heat waffle iron and pour enough batter to cover 2/3-s of griddle surface.

6.    Cook until steam stops emerging, and waffles are golden brown, 4 minutes.

7.    Makes 10-12 waffles, top with fresh strawberries.

ENJOY DAN:                                                          SOOOOOOOOOOOOOOOO