The chicken and waffles crazy is still going strong, and I did a version a few years ago.  This is a southwest take on this Harlem classic.  There is a lot more heat and a savory alternative to the sweet, syrupy type you get at the local diner.   I hope you like it.

The peach habanero sauce is courtesy of our friend Patti, made from her home-grown habaneros turned into homemade jam.

Chicken:

16 oz chicken breast cut into tenders

8 oz flour

8 oz corn meal

8 oz buttermilk

2 tablespoons Old Bay seasoning

1 teaspoon cumin

Oil for cooking (enough to fill one inch of a cast iron skillet)

Soak chicken in buttermilk

Mix flour, corn meal, Old Bay, and cumin

Dredge chicken in flour mixture

Heat oil to 350

Cook chicken for 3 minutes per side or to 165 degrees

Waffles:

12 oz flour

4 oz blue corn meal or corn meal

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons sugar

2 tablespoons butter

1 egg

1 1/2 cup buttermilk

1/2 teaspoon cayenne pepper

Mix flour, corn meal, salt, cayenne and baking powder

Mix buttermilk, egg and sugar

Add buttermilk to flour and combine

Spray waffle iron with non stick cooking spray

Cook waffles to golden brown and delicious

Salsa:

1 red onion, chopped

2 tomatoes, chopped

1 can black beans, drained

1 jalapeño pepper, seeded and chopped  (less if you are wimpy like me)

1 green pepper, chopped

1 mango, diced

1 small can of corn or 2 grilled ears

1 bunch cilantro, finely chopped

3 tablespoons lime juice

1/2 teaspoon salt

1 teaspoon cumin

Mix all ingredients in bowl and refrigerate for 1 hour

Habanero jelly syrup:

1 jar Patti’s habanero jelly (or you can add a habanero to peach preserves)

4 oz water

4 oz honey

Mix all ingredients in a small sauce pan

Cook for 20 minutes

Assembly:

Place a waffle on the serving plate

Place salsa

Place chicken

Top with habanero syrup