Serves 8 - 10
Here's a wonderful combination of flavors for this totally Southern breakfast or brunch entrée - a little heat, a little sweet, a ton of taste. Serve the special berry/barbecue sauce for chicken dipping, and regular syrup for the waffles.
1 cup Buttermilk |
1 T. Smoked paprika |
1 T. Smoked salt (or regular salt) |
1/2 T. Chipotle pepper (or cayenne pepper) |
A few pink pepper berries (for heat) - opt. |
1 1/4 pound pkg. Chicken tenderloins or 8 - 10 Chicken wings |
At least four hours before cooking (or for better results, overnight), combine buttermilk and spices in a gallon zip-top bag with chicken and place in fridge.
1 box French Vanilla cake mix |
1 cup Heavy cream or Half and Half |
5 eggs |
1/3 cup butter, melted |
1 cup mixed berries (cut up large berries like strawberries) |
1 cup flour |
2 T. Maple Smokehouse blend seasoning or Maple flavoring |
1 cup favorite BBQ sauce |
1 cup mixed berry puree (1 cup berries/1 t. lemon juice/1 1/2 T. sugar/ 2T. water) in a blender |
Mix together the BBQ sauce, berry puree and jam in a saucepan and cook for 5 min. until combined and smooth. Serve with chicken. Serve regular or berry syrup with waffles, if desired.