2 Boneless Skinless Chicken Breasts
1 oz. cold water
1 Cup flour
1 Teaspoon Tone’s Spanish Style Paprika
1 Teaspoon Tone’s Chili Powder
1 Teaspoon Tone’s Granulated Garlic
Tone’s Salt and pepper
2 Cups oil
•Crack the eggs and add the water and blend until smooth. Set aside.
•Combine all of the dry ingredients and mix very well.
•Season the chicken with salt and pepper. Then dip the chicken in the flour, then the eggs, then the flour and drop into the hot oil. Fry on medium for 15 minutes turning often until the chicken gets to 165 degrees internal temp.
•Serve with waffles.
Chicken must be cooked to an internal temperature of 170 degrees and 180 degrees for bone in raw chicken products.
2 ¼ Cups all-purpose flour
1 Teaspoon Argo Baking Powder
1 Teaspoon baking soda
½ Cup sugar
1 Teaspoon Tone’s Salt
2 eggs, beaten
2 Cups buttermilk
8 Tablespoons unsalted butter, melted
•In a large bowl, combine all of the dry ingredients. Then make a nest in the center and add the wet ingredients. Mix until smooth.
•Spray waffle maker with nonstick spray and pour in batter making sure you leave room for the batter to be pushed down by the lid. Cook until waffle is to your liking.
•Serve right away with your favorite syrup.
1 1/2 oz. Ruby Red Grapefruit Juice
2 splashes Tabasco Sauce
1 1/2 oz. Tequila
1 1/2 oz. Wild Turkey
Berries and/or Mint for garnish
•Make sure shaker and glass are chilled; there should be enough ice to cover the liquid.
•Pour grapefruit juice into shaker. Next, add a few splashes of Tabasco sauce, 1 1/2 ounces of tequila, and lastly Wild Turkey.
•Place lid on shaker and shake well.
•Add berries or mint for garnish and serve.
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