---
title: Chicken & Waffles
source: Matt
servings: 4
prep time: 25 minutes
cook time: 35 minutes
---

= Chicken Marinade

Cut up @chicken breasts{5-6} into about 4 pieces each, sprinkle with @salt{} and @black pepper{}. Combine @buttermilk{1.5%cups} and @hot sauce{2%tbsp} in a gallon ziplock bag. Add chicken and keep in fridge for at least ~{4%hours}, or better overnight.

= Breading

Create two stations with shallow tupperware. Pour the bag with the buttermilk mixture and chicken into the first station. In the other, mix @flour{1.5%cups}, @cornmeal{0.5%cup}, @paprika{1%tsp}, a sprinkle of @cayenne pepper{}(optional), @salt{}, and @black pepper{}. Take the chicken from the buttermilk mixture and coat with the flour mixture — it should be lumpy. Set aside.

Heat a coating of @oil{} in a #large skillet{} over medium-high heat. Once hot, place chicken in the pan and cook each side for ~{3%minutes}. Do NOT move the chicken once it hits the pan or you'll lose the breading. Once golden brown, you can keep it hot in an oven warmed to 250 degrees.

= Waffles

Meanwhile, make the waffles according to @Bisquick{} instructions. Adding some @old bay seasoning{} to the waffle mix gives a great savory flavor.

Serve with your favorite toppings: syrup, peanut butter, red pepper jelly, butter, mustard, or barbecue sauce.