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Ingredient:
Southern-style chicken and waffles
1 pound boneless, skinless chicken thighs, cut into long strips
3 cups buttermilk
2 tablespoons Tabasco hot sauce
1½ cups all-purpose flour
1 tablespoon salt
1 tablespoon Italian seasoning
1 teaspoon paprika
Canola oil
2 cups Bisquick mix
1⅓ cups milk
1 egg, beaten.
Nonstick spray
Maple syrup
Directions:
Place the chicken, buttermilk and hot sauce in a large bowl. Cover with plastic wrap and allow to marinate in the refrigerator for at least an hour (or as long as overnight).
In a large bowl, combine the flour, salt, Italian seasoning and paprika.
Heat 3 inches of oil in a large, high-sided skillet over medium-high heat until it reaches 350 degrees F.
Dredge the chicken pieces in flour before placing them in the hot oil. Cook, flipping once, until the chicken is golden brown on both sides, about 10 to 20 minutes.
Keep the chicken warm in a 200-degree oven while you continue frying and make waffles.
Preheat a waffle iron.
In a large bowl, combine the Bisquick, milk and egg.
Spray the hot waffle iron with the nonstick spray and pour in the batter. Cook according to the waffle iron instructions, about 5 minutes or until the steaming stops.
Serve the fried chicken on top of the waffle and top with maple syrup.
