Chicken and Waffles with The Brothers Green

Ingredients for BG Master Batter:
2 cups all purpose flour
3 tbsp sugar
2 tsp baking soda
1/2 tsp salt
2 cups buttermilk
2 eggs, yolks and whites separated
4 tbsp melted butter

Directions for Master Batter:
1. Combine all the dry ingredients in a large bowl and set aside. Separately stir together the buttermilk, egg yolks, melted butter. Add the buttermilk mixture to the dry ingredients and mix together. In a clean bowl, whisk the reserved egg whites to stiff peaks. Gently fold the egg whites into the batter.

2. Divide the batter in half to make Josh's Pineapple Chipotle Pancakes and Mike's Chive and Black Pepper Waffles.

Pineapple Chipotle Pancakes:
1/2 batch of BG Master Batter
1 chipotle in adobo, finely chopped
1/4 cup small diced pineapple
4 tbsp melted butter

Directions for Pancakes:
1. Gently stir the adobo and pineapple into batter.

2. Preheat a cast iron skillet or non-stick pan over medium-high heat. Brush enough butter to coat bottom of pan. Cooking in batches, ladle about 1/4 cup of batter into pan for each pancake. When pancakes begin to bubble around edges it is time to flip pancakes over. Cook till golden brown.

Ingredients for Chive and Black pepper Waffles:
1/2 batch of BG Master Batter
3 tbsp thinly sliced chives
1 tsp fresh ground black pepper
4 tbsp melted butter

Directions for Chive and Black pepper waffles:
1. Gently stir chives and black pepper into batter.

2. Use about 1/4 cup of batter for each waffle. Add batter to preheated waffle iron and cook until golden and crisp.

Ingredients for Avocado Buttermilk Ranch Sauce:
1 ripe avocado
1 tbsp fresh dill
1/4 cup parsley leaves
2 garlic cloves
1/4 cup chopped white onion
1 tbsp white vinegar
1 tsp ground black pepper
2 tsp salt
2 cups buttermilk

Directions:
1. Add all ingredients to a food processor and pulse until finely chopped. Pour in the buttermilk and process till smooth and creamy. Re-season with salt and pepper in needed.

Yields: 3 cups
Ingredients for Maple Hot Sauce:
1 tbsp vegetable oil
2 tbsp butter
6 red finger chillies, seeded and stemmed, chopped
3 garlic cloves, chopped
2 shallots, chopped
1 (14.5 ounce) can crushed tomatoes
juice of 2 limes
1/4 cup chopped cilantro
3 tbsp white vinegar
1/4 cup maple syrup
Salt and ground black pepper to taste

Directions:
1. Heat oil and butter in a saucepan over medium heat. Add chillies, garlic, shallots. Cook until vegetables soften and begin to caramelize, about 10-12 minutes. Pour in the crushed tomatoes and bring to a boil. Add salt and pepper to taste, cook for 8 minutes. Remove from heat and let cool.

2. Add cooled tomato mixture to blender along with remaining ingredients. Blend till smooth.

Yields: 3 cups
Ingredients for Banana Chips and Walnut Crusted Chicken Tenders:
2 large chicken breasts, skinless, boneless (about 1 1/4 pounds)
2 tsp salt
1 tsp ground black pepper
4 ounce sweetened banana chips
4 ounce walnut halves
1/2 cup all purpose flour
2 eggs, whisked
vegetable oil for deep frying

Directions:
1. Add enough oil to a frying pan to fill 2 inches from the bottom. Heat oil to 350°F.

2. Cut each chicken breast into 6-8 thick strips or tenders. Season with salt and pepper, set aside.

3. Add banana chips and walnuts to a food processor and process until they become coarse crumbs. Set up a dredging station by filling a shallow dish with flour seasoned with salt and pepper, another dish with eggs, and a third dish with banana/walnut crumbs.

4. Dredge the chicken tenders first in flour, then in egg, then in banana/walnut crumbs. Shake off excess crumbs and fry in preheated oil for 6-8 minutes or until fully cooked and golden brown. Re-season with extra salt while chicken is warm. Serve with Maple Hot Sauce.

Makes: 12-16 chicken tenders
Ingredients for Chipotle Buttermilk Chicken Nuggets:
1 cup buttermilk
1 chipotle in adobo, minced
2 tbsp sauce from chipotle in adobo
2 tsp salt
1 tsp ground black pepper
2 large chicken breasts, skinless, boneless (about 1 1/4 pounds).
1/2 cup fine yellow cornmeal
1/2 cup all purpose flour
vegetable oil for deep frying

Directions:
1.Cut chicken breast into 2 inch chunks or nuggets, set aside. In a large bowl, whisk together the buttermilk, chipotle, salt and pepper. Add the chicken to the buttermilk mixture and marinade anywhere from 3 hours to overnight in the refrigerator.

2.When ready to fry: Heat enough oil in a frying pan to fill 2 inches from the bottom. Heat to 350°F.

3.Remove chicken from the fridge and using a mesh strainer, strain out the buttermilk marinade. Whisk together the cornmeal and flour in a shallow bowl. Add chicken nuggets to flour mixture and roll around to fully coat chicken. Fry nuggets in preheated oil for 6 minutes or until fully cooked and golden brown. Re-season with extra salt while chicken is warm. Serve with Avocado Buttermilk Ranch Sauce.