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Beer Battered Chicken and Cornbread Waffles with Bang-Bang Sauce

~I was driving down the road and trying to imagine an improved way to make the chicken and waffles that I have eaten but have been very disappointed in at restaurants. These are a tasty version certified by family and foodies in my office.  By the way the cornbread waffles are easy and awesome with chili.  I like them much better than your run-of-the-mill (no pun intended) cornbread muffins. ~

Bang-Bang Sauce:

1 1/2   Cup of Mayonnaise (I prefer Dukes)

¾ Cup Thai Sweet Chili Sauce

14 Drops or more of Sriracha Sauce

• Make this first since it is easy and you can get it out of the way. Stir the ingredients together.

Beer Battered Chicken:

4 Boneless Chicken Breasts, cut up in bite size pieces

2 Cups of Flour

1 Tablespoon or so of Old Bay Seasoning (to taste)

1 Teaspoon of dry Basil

1 Teaspoon of Kosher Salt (to taste)

1 Tablespoon Baking Soda

2 Eggs, beaten

12 oz. of beer

• Mix flour, baking soda, salt, basil and Old Bay Seasoning. Then add beer and eggs to the mix. Let it sit as well in the fridge for about 15 minutes so that the batter isn’t doughy. Fry up a test piece to change things like batter consistency (can add water) or taste.
• When you have things ready, fry in oil in batches then put them in a 325 degree oven on a rack.

Yummy Cornbread Waffles:

2 boxes of Jiffy Corn Muffin Mix (makes eight Belgian Waffles: it may be too many but left overs are tasty)

2 Eggs

1 ½ cups of Milk

4 Tablespoons Shortening (I used Coconut Oil), Melted

• Mix this next so that it can sit in the fridge while you make your other things. When you have the oven ready (325 degrees) to put them on a rack when they are done.

1. Mix the Bang-Bang Sauce.
2. Make the Beer Batter and put in fridge for about 15 minutes.
3. Heat the oil to 375 degree.
4. Start the waffles. A Belgian waffle maker is the best. Spray non-stick cooking stuff on the griddle. Cook until the steam stops even if the waffle maker registers it as done. Put them in the oven when done.
5. Fry the chicken in batches and put them in the oven.
6. Serve 5 or 6 pieces on top of a waffle with Bang-Bang on top. You can garnish with spring onions or parsley if you choose.