Chicken & Waffles
with Mike’s Hot Honey® & Red Pepper Butter
Chicken and waffles is soul food at its finest, and this version adds even more layers of flavor. Softened butter is swirled with red pepper jam for a tangy waffle spread and hot honey is drizzled over top. Serve up these southern plates for dinner (or brunch!) and enjoy a savory-sweet meal with a down-home feel.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Chicken Cutlets
1 tablespoon
Fry Seasoning
¾ ounce
Mike’s Hot Honey®
4 unit
Belgian Waffle
(Contains Eggs, Milk, Wheat)
82 g
Tempura Batter
(Contains Eggs, Milk, Wheat)
3 tablespoon
Sour Cream
(Contains Milk)
1 tablespoon
Cornstarch
1 unit
Red Pepper Jam
Not included in your delivery
Cooking Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 325 degrees. • Pat chicken* dry with paper towels. Cut chicken lengthwise into 1-inch strips. Place chicken on a plate; coat with 1 TBSP tempura batter mix (2 TBSP for 4 servings). • In a medium bowl, combine sour cream, half the Fry Seasoning, a big pinch of salt, and pepper. Add water 1 tsp at a time until mixture reaches the consistency of whole milk. • In a separate medium bowl (large bowl for 4), combine cornstarch, remaining tempura batter mix, remaining Fry Seasoning, a pinch of salt, and pepper.
• Working in batches, dip coated chicken into sour cream mixture until fully coated; shake off any excess liquid. Press each piece into tempura mixture until fully coated; shake off any excess mixture. • Return fully coated chicken to plate.
• Heat a 1⁄3-inch layer of oil in a large, heavy bottomed pan over medium-high heat. Once oil is hot enough that a pinch of tempura mixture sizzles when added to the pan, working in batches, add coated chicken in an even layer. Cook for 1 minute, then reduce heat to medium and cook until browned and cooked through, 3-5 minutes per side. (Lower heat if chicken begins to brown too quickly.) • Transfer chicken to a paper-towel-lined plate; season with salt. • AIR FRYER ALTERNATIVE: Coat an air fryer basket with cooking spray; arrange coated chicken side by side in basket. Coat tops of chicken with cooking spray. Air fry at 370 degrees for 8 minutes. Flip chicken and coat again with cooking spray; air fry until cooked through and crispy, 8 minutes more.
• While chicken cooks, place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; microwave until just softened, 20-25 seconds. • Stir red pepper jam into bowl with softened butter until smooth and thoroughly combined. Set aside until ready to serve. TIP: If you like your butter a bit more firm, place it in the fridge until ready to serve.
• Spread out waffles in a single layer on a baking sheet. Toast until golden brown, 2-3 minutes.
• Divide waffles between plates; spread each with as much red pepper butter as you like. Place chicken over top or on the side. Drizzle with as much Mike’s Hot Honey® as you like and serve.
Chicken is fully cooked when internal temperature reaches 165°.
