Winger's Chicken and Waffles

If you've never had Winger's chicken, you're missing out. Our love affair with this restaurant started when Darren and I were in college and I found the best recipe for the sauce on the interwebs a few years ago. Pair it with waffles and game. over.

For the chicken you'll need:

4 chicken breasts
whole wheat flour (or white)
Smoked Paprika
Garlic Salt
Mustard Seed Powder
Cumin
Brown Sugar
Panko Breadcrumbs
2 eggs
Coconut oil

Slice 3-4 chicken breasts into strips.

Dry Rub:
1/3 c whole wheat flour
1/2 T Smoked Paprika
1/2 T Garlic Salt
1/2 T Mustard Seed Powder
1/2 t Cumin
1 T Brown Sugar

Mix the dry rub ingredients together and spread on a large plate.

Gently toss chicken tenderloins or breasts (cut into strips) in the rub.

Scramble a couple of eggs in a medium sized bowl and give the chicken a quick dip before dipping them in breadcrumbs (We like panko).

This recipe should be enough for at least 6-7 tenderloins or 3-4 chicken breasts.

Heat a large saucepan over medium-high heat and melt about 3 Tbsp. of coconut oil. Place coated chicken in the pan and flip about every 3-5 minutes or until chicken is cooked through and the crust is golden brown. Don't over crowd the chicken.

Place on a plate with a paper towel to absorb the excess oil.

If you want a shortcut, don't make the chicken yourself and just buy breaded chicken strips from the freezer section.

Now for the sauce...

In a small sauce pan add:

1 1/2 c brown sugar
6 Tbsp. Frank's hot sauce
2 Tbsp. water

Warm just until it starts to bubble and the sugar is fully melted.

Last...
Use your favorite waffle mix and make waffles according to package instructions.

To serve, smother a warm waffle with butter, top with fried chicken, and drizzle the Winger's sauce all over.

It's delicious. You'e welcome.

Comments

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