Fried Chicken & Creamed Corn Waffles

 

 

Ingredients

MARINADE

  • 3 large chicken breasts
  • 2 ½ teaspoons Keith Lorren Gourmet Poultry Seasoning
  • 2 teaspoons Keith Lorren Seasoned Sea Salt
  • Freshly cracked black pepper to taste
  • 1 tablespoon Keith Lorren Scotch Bonnet Hot Sauce
  • ¼ cup buttermilk
  • juice of 1/2 lemon
  • 1 egg added after marination, right before you get ready to fry

FLOUR MIXTURE

  • 1 ½ cup self rising flour
  • 1 ½ cup corn starch
  • 1 tablespoon cayenne pepper
  • 2 teaspoons paprika
  • 1 teaspoon sugar
  • 1 teaspoon Keith Lorren Chicken bouillion seasoning
  • 1 lb hickory smoked bacon, cut into 2 inch pieces and cooked. Reserve rendered fat for frying chicken
  • Peanut oil for frying

CREAMED CORN WAFFLES

  • 1 ¾ cup all purpose flour
  • ¼ cup yellow corn meal
  • 1 tablespoon baking powder
  • 1 tablespoon corn starch
  • 1 cup buttermilk
  • ½ cup sour cream
  • ½ cup oil
  • 2 eggs separated
  • 2 tablespoons sugar
  • 1 tablespoon Keith Lorren Buttery Cake flavor

ORANGE BLOSSOM HONEY BUTTER SYRUP

  • 8oz orange blossom honey
  • 1 tablespoon powdered sugar
  • ½ cup softened Kerry gold butter
  • 1 teaspoon Keith Lorren Buttery Cake flavor
  • Sprinkling of Keith Lorren Chicken Bouillion seasoning
  • Grated orange zest to taste
  • Freshly cracked black pepper to taste

 

Directions

FOR THE CHICKEN

  1. Cut chicken into small strips and add marinade ingredients. Allow to marinade for  2 hours or overnight.
  2. When ready to fry, mix flour mixture ingredients into a large zip lock bag.
  3. Add marinated chicken to bag and shake well to coat evenly.
  4. Shake excess flour off of chicken pieces and place coated pieces of chicken on a rack.
  5. Add bacon drippings to peanut oil and heat to medium high heat. 
  6. Brown corn in the same pan that the bacon was cooked in.
  7. Dip breaded pieces of chicken into the flour mixture once more, shaking off excess and drop into the hot oil.
  8. Fry until golden brown and crisp.
  9. Remove chicken pieces from oil and immediately season lightly with Keith Lorren Cajun Seasoning.

FOR THE WAFFLES

  1. Mix all ingredients together except for the egg whites.
  2. Whip egg whites until soft peaks form.
  3. Fold egg whites into waffle batter.
  4. Cook waffles on a greased waffle iron.

FOR THE ORANGE BLOSSOM HONEY BUTTER SYRUP

  1. Warm honey in a small sauce pan. 
  2. Add remaining ingredients and mix together off of the heat. 
  3. Stir in 1 tablespoon of minced parsley

 

Garnishes

  • Freshly chopped parsley
  • Freshly sliced scallions
  • 1 cup of frozen corn, deeply browned in the same pan that the bacon was cooked in
  • Crisp bacon

Serve with Bowl of sliced watermelon