Nashville Hot Chicken and Cornbread Waffles

Brine & Chicken

• 4 cups hot water
• ¼ cup salt
• 2 tablespoons granulated sugar
• 8 chicken tenders (approximately 1 pound)

Cornbread Waffles

• 1 package Martha White Sweet Yellow Cornbread and Muffin Mix
• 2 tablespoons Martha White Yellow Cornmeal
• ¼ cup buttermilk
• 2 eggs
• 2 tablespoons butter, melted
• 2 teaspoons molasses or maple syrup
• ⅓ cup scallions, chopped, plus an additional ½ cup for garnish
• Nonstick spray

Spicy Chicken Coating

• ½ cup Canola oil, heated
• 2 tablespoons cayenne pepper
• 3 tablespoons light brown sugar
• 2 teaspoons paprika
• 2 teaspoons garlic powder
• 1 teaspoon Salt
• 2 teaspoons apple cider vinegar

Creamy Maple Jalapeño Sauce

• ⅓ cup sour cream
• 2 tablespoon mayonnaise
• ¼ cup buttermilk
• ½ of a one-ounce packet of dry ranch mix
• ¼ teaspoon garlic powder
• ¼ cup pickled jalapeños
• ¼ cup fresh cilantro
• 2 teaspoons lime juice
• 2 tablespoons maple syrup

Dredge

• ½ cup Martha White Self-Rising Flour
• ½ cup Martha White Yellow Corn Meal
• 2 teaspoons cayenne pepper
• 2 teaspoons garlic powder
• 2 teaspoons paprika
• Salt and pepper to taste
• Canola oil for frying

Dip

• 2 eggs
• 1 tablespoon buttermilk

1. Prepare brine by adding salt and sugar to hot water. Allow to cool, then add chicken tenders. Cover and keep at room temperature for 30 minutes or refrigerate up to 6 hours. (Remove from refrigerator 30 minutes before cooking.)
2. Combine cornbread mix, cornmeal, buttermilk, eggs, melted butter, and molasses or maple syrup in a medium bowl and mix until smooth. Fold in ⅓ cup of scallions and set aside for 10 minutes.
3. Heat ½ cup of canola oil in a microwave safe bowl on high for 1 minute, then add cayenne pepper, brown sugar, paprika, garlic, salt, and apple cider vinegar. Whisk to combine, then set aside.
4. In a blender or small food processor, combine all creamy maple jalapeño sauce ingredients. Blend until smooth, then set aside.
5. Preheat oven to 200 degrees Fahrenheit. Preheat a Lodge Pro-Grid Reversible Grill/Griddle over medium heat, then spray with nonstick spray. Spoon cornbread waffle batter onto grill pan with a ¼ cup scoop to form 4-inch waffles. Flip with a fork when beginning to brown around the edges, 2 minutes. Cook an additional 1-2 minutes until golden brown. Transfer to baking sheet and keep warm in preheated oven until ready to serve.
6. Preheat 12 Inch Cast Iron Skillet over medium heat, then add ½ inch of canola oil. Remove chicken from brine. Pat dry with paper towels. Combine dredge ingredients in a shallow bowl. Mix eggs and 1 tablespoon buttermilk in a separate shallow bowl. Coat chicken tenders in flour and cornmeal mixture. Shake off excess, then transfer to egg mixture and coat. Transfer chicken back to flour and cornmeal mixture, coat again, then shake off excess. Fry chicken in hot oil, cooking 3-4 minutes per side.
7. When chicken tenders are golden brown, remove chicken from skillet, then transfer to bowl with spicy coating, and turn chicken in mixture to coat completely.
8. To serve, stack 2 waffles on a plate, top with 1-2 spicy chicken tenders, drizzle with creamy sauce, and sprinkle with chopped scallions. Enjoy!