Page 18 - Recipe Book
P. 18
Chicken
1. In a medium-sized bowl, whisk together buttermilk, hot sauce, and
Worcestershire sauce and pour mixture over chicken.
2. Marinate in refrigerator for at least 2 hours.
3. While chicken marinates, prepare buttermilk waffles batter.
4. Add flour, Premadonna seasoning salt, Premadonna paprika, and
Premadonna hot chicken to a paper bag and shake to blend well.
5. Add 2 tablespoons of marinade to flour mixture and whisk into flour
to form crumbs.
6. Remove chicken from marinade and dip into seasoned flour
thoroughly coating each wing.
7. Add 3/4-1 inch of oil to a cast iron skillet and heat over medium high
heat.
8. Fry four wings at a time making sure to not overcrowd the pan.
9. Remove wings and place on paper towels to drain.
10. Add butter to waffles and allow to melt.
11. Layer each finished waffle with two chicken wings, drizzle with warm
maple syrup and sprinkle with confectioner's sugar and parsley to
serve.
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