Southern Fried "Chicken 'n' Waffles"

Makes 8
Prep 20 m
Chill 120 m
Bake 20 m
Cook 4 - 5 m
Cook each




Peach-Cream Dip



  1. 1 of 6 Combine chicken and 2/3 cup buttermilk in plastic bag. Refrigerate 2 hours or overnight.
  2. 2 of 6 Drain chicken in colander; discard buttermilk. Lightly coat baking sheet with cooking spray.
  3. 3 of 6 Heat oven to 350 degrees F.
  4. 4 of 6 Beat together remaining buttermilk, egg, mustard, salt and pepper in small bowl. Whisk in flour. Combine cornflake crumbs and Parmesan in shallow pan.
  5. 5 of 6 Dip chicken pieces in egg mixture, then cornflake crumbs to coat completely. Place chicken on prepared sheet. Mist with light coating of cooking spray.
  6. 6 of 6 Bake in 350 degree F oven 20 minutes or until chicken is no longer pink in center and coating is crispy.

Prepare Waffles:

  1. 1 of 3 Combine flour, sugar, baking soda and salt in bowl. Beat egg yolks in large bowl; stir in buttermilk. Add flour mixture to buttermilk mixture and mix just enough to blend. Stir in butter.
  2. 2 of 3 Beat egg whites in bowl until stiff but not dry peaks form. Gently fold whites into batter just to blend.
  3. 3 of 3 Make 8 waffles in waffle maker according to manufacturers directions. Stack between sheets of waxed paper on large baking sheet; keep warm in 225 degree F oven.

Prepare Dip:

  1. 1 of 1 Combine spreadable fruit and sour cream in small bowl. Makes 8 servings (eight 8-inch waffles).
Nutrition Information for Southern Fried "Chicken 'n' Waffles"
Servings Per Recipe: 8
Per Serving: 183 mg chol., 1132 mg sodium, 23 g Fat, total, 13 g sat. fat, 78 g carb., 27 g pro., 630 kcal cal.