Ingredients

The following ingredients have 4 Servings
  • 1 cup all-purpose flour
  • Salt and pepper
  • 1 cup buttermilk
  • About 2 teaspoons hot sauce (Rach’s go-to is Frank’s)
  • 2 cups corn flakes
  • crushed up
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated onion
  • 2 teaspoons each paprika
  • salt
  • white pepper
  • and black pepper
  • Safflower oil
  • for shallow frying
  • 2 pounds boneless
  • skinless chicken breast cutlets (or chicken breasts
  • cut in half horizontally) or boneless
  • skinless chicken thighs
  • trimmed and pounded to ½-inch thick
  • 1 cup all-purpose flour
  • 1 cup fine to medium-grind cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon cayenne pepper
  • About 1/8 teaspoon freshly grated nutmeg
  • Salt and pepper
  • 1½ cups buttermilk
  • 4 tablespoons melted butter
  • 1 egg
  • 1 cup chopped toasted pecans
  • Cooking spray
  • Warm honey
  • hot honey (such as Mike’s)
  • or maple syrup
  • for serving

Instruction

  • Preheat oven to 275°F
  • Set a wire rack inside a baking sheet
  • Preheat a waffle iron to level 5 or medium-high to high
  • For the chicken, make a breading starting by lining up 3 shallow dishes
  • In the first, season the flour with salt and pepper
  • In the second, mix the buttermilk and hot sauce; season
  • In the last, mix the corn flakes, granulated garlic and onion, paprika, salt, and white and black pepper
  • In a large skillet, heat 1/8 inch of oil over medium-high
  • Working in batches, dredge the chicken in the flour, dip in the buttermilk, then coat in the cornflakes, pressing so the crumbs adhere
  • Fry until golden, 3 to 4 minutes per side
  • Transfer to the rack; keep warm in the oven
  • For the waffles, in a medium bowl, whisk up the dry ingredients and spices; season with salt and pepper
  • In another medium bowl, whisk up the buttermilk, butter, and egg
  • Mix the wet and dry ingredients until just blended
  • Stir in the pecans
  • Coat the waffle iron with cooking spray
  • Working in batches, cook the waffles until crispy, about 4 minutes per batch
  • Top waffles with chicken
  • Drizzle with honey
  • From Rachael Ray Every Day, March 2018