Texas Pete® Chicken-Fried Chicken and Herbed Waffles

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Chicken-Fried Chicken

  • 1 cup Texas Pete ® Original Hot Sauce
  • 1 quart buttermilk
  • 4- 4 oz. chicken breasts, pounded
  • 3 cups all-purpose flour
  • 3 tbsp. kosher salt
  • 1 tbsp. black pepper
  • 1/2 cup canola oil

Herbed Waffle

  • 2 cups all-purpose flour
  • 2 large eggs
  • 1 3/4 cup milk
  • 1/2 cup vegetable oil
  • 2 tsp. granulated sugar
  • 3 tsp. baking powder
  • 1/4 tsp. salt
  • 1 tsp. fresh rosemary, chopped
  • 1 tsp. parsley, chopped

Products used in this recipe:

Texas Pete® Original Hot Sauce

Texas Pete® Original Hot Sauce
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Chicken-Fried Chicken

  1. In a medium sized baking dish, combine buttermilk and Texas Pete® Original Hot Sauce.
  2. Add pounded chicken breasts and let sit for 30 minutes.
  3. Remove chicken breasts from buttermilk and dredge in all-purpose flour seasoned with the salt and pepper.
  4. In a medium sauté pan on medium high heat, add canola oil. Let the oil get warm for 1 minute. Place chicken in pan and cook until internal temperature of chicken reaches 165° F.

Herbed Waffle

  1. Preheat waffle iron.
  2. In a large bowl with a whisk or electric hand mixer, beat flour, eggs, milk and vegetable oil until smooth.
  3. Add sugar, baking powder, salt, and herbs.
  4. Stir until smooth.
  5. Spray preheated waffle iron with non-stick spray.
  6. Pour batter into iron and cook until golden brown.