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1
Preheat oven to 350F. Line a baking sheet pan with a wire rack.
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2
Filet the chicken breasts in half, then cut into 2 inch squares and pound out to 1/4 inch thick pieces and place in the refrigerator.
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3
To bread the chicken, add the corn flakes along with 1 tablespoon of BLND- Bayou Catch Seasoning.
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4
In a separate bowl, mix together the buttermilk, egg, hot sauce and 1 tablespoon of BLND- Bayou Catch Seasoning.
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5
Remove the chicken from the refrigerator.
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6
Dredge the chicken pieces in the buttermilk mixture, shake off the excess, then place the pieces in the cornflake mixture and shake until well coated and place on a wire rack. Repeat the process until all the pieces are coated.
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7
Place the coated chicken pieces on a wire cooling rack with a tray underneath.
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8
Bake the chicken in the oven for 25 to 30 minutes, or until done.
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9
While the chicken is cooking in the oven, make the waffles.
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10
To make the waffles, preheat a regular waffle maker. Mix the batter and place 1/8 cup in the center of the iron. Cook for 3 minutes or per your maker's instructions. You will want to make at least two mini waffles at a time. Cook the waffles until golden and crisp. Continue making the waffles until you have two mini waffles for each piece of chicken.
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11
Keep the waffles warm and remove the chicken from the oven.
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12
Spread Creole Kicker SPRD on 1 half of a waffle, stack the chicken between the waffles. Serve hot.
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13
Optional - serve a fried egg on top of the chicken, with extra Creole Kicker SPRD!
