CHICKEN AND WAFFLES + COLLARD GREENS
The perfect breakfast for dinner recipe the whole family will love! I love to pair my chicken and waffles with collard greens, and I always add Red Hot to kick up this dish!!
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INGREDIENTS
Fried Chicken
2 lbs of Chicken Breasts or boneless skinless thighs, (thinly sliced)
3-4 cups of Krusteaz Pancake Mix (or flour)
4 tbsp of Smoked Paprika
4 tbsp of Garlic Salt
4 tbsp of Cajan Seasoning (or Cumin, Chili Powder)
Hotsauce, If you like is spicy ( I like to use Red Hot with this recipe!)
4-5 Eggs, (beat and add a dash of water)
Canola Oil
INSTRUCTIONS:
1. In two separate bowls add the whisked eggs and krusteaz pancake mix. Add spices to the krusteaz pancake mix an d mix well. ** If you want it spicy, add as much hot sauce as you would like to the egg wash. Lay out a cookie cooling tray. Dredge the chicken in the egg wash, then the krusteaz pancake mix, then the egg mix and the krusteaz pancake mix one more time. Place on the cooling rack. Repeat.
2. In a Dutch oven add Canola oil, fill about half way up. Heat on medium, test with a small piece of chicken to make sure it is hot enough. Once it starts to sizzle, add pieces slowly and cook until they are all cooked!
3. While these are cooking, use a waffle maker to make your waffles. I love to use the Krusteaz pancake mix for this!
4. Pile up a couple waffles and top with the chicken and pour syrup on top and enjoy! I love to search collard greens with this as well!
Collard Greens with Bacon
Chop up the bacon and cook in a cast iron skillet. Once it has been fully cooked, remove half the oil. Add chopped onions and garlic. Let that cook for a minute. Then add chopped collard greens. Add 1 cup of chicken stock, 1/4 cup of apple cider vinegar, 1/4 cup of hot sauce and salt + pepper. On a medium heat, let the chicken stock cook the collard greens down. You might need to add some more chicken stock so it doesn't undercook. When the collard greens are wilted and dark green turn off the heat. Serve on the side! Enjoy
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