Chicken and Red Velvet Waffles

Ingredients

For the Red Velvet Waffles:

• 2 cups flour
• 3 ½ teaspoons baking powder
• 1 cup light brown sugar
• 2 large eggs
• 1 ¼ cups whole milk
• 1 cup melted butter (appx. 1 ½ sticks of butter)
• 1 teaspoon bourbon vanilla extract
• 6-8 drops red food coloring
• 1 tablespoon cocoa powder
• Cooking spray
• Confectioner’s sugar (for finishing)
• Honey (for drizzling)
• Red pepper flakes

For the Fried Chicken Breasts:

• 3 large boneless, skinless chicken breasts
• Kosher salt
• Ground black pepper
• 1 teaspoon garlic powder
• ½ teaspoon cayenne pepper
• ½ cup hot sauce
• 2 large eggs
• ½ cup half & half
• Flour (for dredging)
• Oil (for frying)

Instructions

1. 1
   For the waffles: In a large bowl, whisk together the pancake mix, water, egg, vegetable oil and cocoa powder. Then, whisk in the vinegar and food coloring.
2. 2
   Heat the waffle iron and spray it liberally with cooking spray. Then, pour in an appropriate amount of waffle batter based on the size of your waffle iron.
3. 3
   Close the iron and cook for about 3 minutes or until the waffle is deep red in color and crispy on the outside. Repeat this step until all batter has been used.
4. 4
   Close the iron and cook for about 3 minutes or until the waffle is deep red in color and crispy on the outside. Repeat this step until all batter has been used.
5. 5
   Plate each waffle, top with confectioner’s sugar and enjoy.
6. 6
   For the chicken: Split the chicken breasts horizontally so that you have six chicken breasts of similar size and thickness. Then, cut the breast into chicken tenders.
7. 7
   Transfer the chicken to a mixing bowl and season liberally with salt and pepper. Add in the garlic powder, cayenne pepper and hot sauce, work the seasonings into the chicken breasts. Cover the mixing bowl with saran wrap and allow the chicken to marinate in the refrigerator for 20-25 minutes.
8. 8
   Now it's time to set up your dredging station. In a large bowl, whisk together the two eggs and heavy cream. Then, in a separate bowl, pour in 1 1/2 cups of all purpose flour. Set both items aside and bring the vegetable oil to a medium-high heat in a cast-iron dutch oven (preferred) or frying pan. Put enough vegetable oil so that you have approximately 1-inch of depth.
9. 9
   While the vegetable oil is heating up, you are going to batter the chicken breasts. Dip the chicken breast into the egg mixture making sure you thoroughly coat both sides. Then roll the chicken breast in the flour making sure you thoroughly coat both sides. Repeat this step two times for each chicken breast, replenishing flour as needed. Place each chicken breast on a rack as you complete this process.
10. 10
    Fry the chicken breasts in the hot oil. Do not turn until the first side is golden brown. Cooking time will vary based on the size of the chicken breast, but it should take 3-5 minutes per side.
11. 11
    Once the chicken breasts have finished frying, place them on a paper towel lined plate. This will help with the absorption of excess oil.