Chicken and Waffles

• 1/2 cups Oil
• 18 cups Tabasco Sauce
• 1 whole Egg
• 8 pieces Boneless Skinless Chicken Tenders
• 3/4 cups Wondra Flour (or Another Instant Flour)
• 1 teaspoon Poultry Seasoning
• 1 dash Salt
• 1 dash Pepper
• 1 package Frozen Belgian Waffles, Or Homemade
• 3 Tablespoons Butter
• 1- 1/2 cup Chicken Broth
• 1 dash Maple Syrup

1. Heat an inch of oil in a large heavy skillet.
2. Whisk the Tabasco and the egg in a bowl and throw the tenders in there.
3. (Dont worry, they arent hot!
4. And dont you dare reduce the hot sauce either!)
5. Combine the flour, poultry seasoning, salt and pepper in a shallow bowl.
6. Set aside 3 Tablespoons of this flour.
7. Take the chicken out of the egg/hot sauce mix and dredge it in the flour.
8. Fry it in the oil until it is golden and tasty (and cooked because salmonella is not our friend).
9. Transfer them to paper towels or a rack or whatever you have there.
10. Dump out the oil.
11. Next, for the gravy, add all that butter to the skillet.
12. Whisk in the (extra 3 Tablespoons of) flour and whisk it for a bit.
13. Add the broth while still whisking.
14. Meanwhile, while that chicken was frying, I would toast those waffles.
15. So, you put the waffle on the plate, put a couple of the chicken strips on it, pour over a little of the gravy, and then drizzle a tad of maple syrup over the whole deal.
16. Mmmmmm.
17. Heaven.
18. I serve it with a bowl of fruit salad on the side.

oil, tabasco sauce, egg, chicken tenders, wondra flour, poultry seasoning, salt, pepper, butter, chicken broth, maple syrup

Taken from tastykitchen.com/recipes/main-courses/chicken-and-waffles/ (may not work)