Recipe

1. Cut chicken breasts into tenders. Season both sides of tenders generously with salt, cayenne, chipotle, and garlic powder. Slather on a layer of siracha sauce, onto your chicken pieces, pressing seasonings and siracha into your chicken.

2. In a large mixing bowl, whisk all your marinade ingredients together.

3. Place chicken tender pieces in your glass bowl of marinade, tossing until evenly coated. This is a quick marinade of 30 minutes or so.

4. While your chicken is marinading, proceed to start your waffle preparation.

5. Preheat oven to low setting (170F).

6. Place all your waffle ingredients in a large mixing bowl. Mix, until combined.

7. Heat up your waffle iron, spraying with non-stick cooking spray.

8. Proceed to make your waffles, according to the type of waffle iron that you have.

9. Once waffles are cooked, place on a sheet pan, keeping warm in the oven.

10. Mix flour coating ingredients in large bowl. - EXCEPT OIL

11. Place oil in a cast-iron pan heating to 300F.

12. Dredge chicken pieces into flour, shaking off any flour access.

13. Drop chicken in fryer oil, heating until both sides are golden brown and reach an internal temperature of 165F. Be careful to not overcrowd pan and cook in batches.

14. Place cooked chicken on wire rack to rest.

15. Once all your chicken is cooked, increase oil temperature to 375F. - This is to flash fry your chicken, to get a nice crispy crust.

16. Drop your chicken into the hot oil for 30 seconds. Work in batches. Remove and allow to rest on your wire rack. Once again, ensure your chicken reaches an internal temperature of at least 165F.

17. Right before assembling meal, place all your syrup ingredients into a small saucepan. Continue to heat up until hot and bubbly (don't allow your syrup to simmer because the jelly will thicken your syrup).

18. Once syrup is complete, assemble your ingredients by topping a waffle with syrup, a stack of chicken fingers, and ladling on more syrup.

19. For extra heat, add additional drops of the Melinda's Ghost Pepper Hot Sauce.

20. Enjoy!

Ingredients

Marinade

• 1 cup buttermilk - marinating and egg substitute for dredging chicken in flour

• 1/2 tsp garlic powder

• 1/2 tsp of chipotle powder

• 1/2 tsp of cayenne pepper powder

• 4 drops of Melinda's Brand Ghost Pepper Hot Sauce

  Chicken Seasoning

• 4 boneless, skinless chicken breasts - cut into thin strips

• Chipotle powder

• Garlic powder

• Cayenne pepper powder

• Siracha

• Fine sea salt

• Additional Melinda's Brand Ghost Pepper Hot Sauce - Drizzling on fried chicken

  Flour Coating - For Chicken

• 2 cups of all-purpose flour

• 1 tsp of salt

• 1 tsp of garlic powder

• 1/2 tsp of cayenne pepper

• 1 tsp of chipotle garlic powder

• Canola oil - frying chicken

Belgium Waffles

• 2 - 1/2 cups of Hungry Jack Pancake mix (will follow waffle recipe). Adjusted recipe on box to accommodate 4 Belgium waffles

• 1/4 cup of vegetable oil

• 1 egg

• 2 tbsp of buttermilk

• 1-1/4 cups of cold water

• 1/2 cup of shredded cheddar cheese

• Cooking spray - for waffle maker

Ghost Pepper Strawberry Maple Syrup

• 2 tbsp of Melinda's Ghost Pepper Strawberry Jelly

• 1/2 stick of butter

• 1/2 cup of maple syrup (whatever brand you prefer)

• 1/2 tsp cayenne pepper

Equipment

• Belgium waffle maker

• Cast iron pan

• Glass bowl (marinating chicken)

• Whisk

• Large mixing bowls

• Measuring cup

• tbsp/tsp

• Chefs knife

• Cutting board

• Sheet pan

• Wire rack

• Kitchen tongs

• Internal probe meat thermometer