Mama LaVerne & Donna Richardson's Chicken and Waffles
- 2 Egg Whites
- Mama LaVerne & Donna Richardson's chicken seasoning.
- 1/2 Inch Oil in a 10-12 inch cast iron skillet
- 2-3 Pounds Chicken
- 2 TSP Hot Sauce
Belgium Style Waffles
- 6 TBSP Melted butter
- 1 Large Egg
- 1 Egg Yolk
- 1 1/4 Cup Low-fat buttermilk
- 1 TBSP Vanilla extract
- Mama LaVerne & Donna Richardson's waffle mix.
Whisk 2 egg whites and 2 tsp hot sauce in a bowl. Pat the chicken dry with paper towels. Dip chicken in the egg mix and cover completely. Next, coat chicken in chicken seasoning in a bowl/plastic bag. Shake off the excess seasoning. Over medium heat in a 10-12 inch cast iron skillet (non-stick) with a ½ inch of oil, cook chicken, flip and cook on the other side. Total cooking time is 10-25 minutes or until done. Or cook chicken in a preheated deep fryer with oil at 355-365 degrees. Cook for 8-15 minutes or until done. Cooks 2-3 pounds of chicken.
BELGIUM STYLE WAFFLES
Melt 6 tablespoons of butter, let sit for a couple of minutes. Whisk or blend each ingredient one at a time: 1 large egg + 1 egg yolk, 1 ¼ cups low-fat buttermilk, 6 tablespoons of butter, 1 tablespoon of vanilla extract. Add waffle mix to the liquid mix. Mix batter until smooth. Spray the waffle iron with non-stick cooking oil. Add batter to the waffle iron. Cook until golden brown. Prepares 6-8 waffles.