Football season is here and Thursday night the Chief’s are kicking off their first regular season game. Chef Renee Kelly of Renee Kelly Harvest demonstrates a dish that combines a southern classic with an on-the-go twist, making it the perfect game day bite.

Chicken and Waffles with Slaw

Serves 8

8 each sugar cone waffle cones- see recipe below if you would like to make your own

2 each chicken breasts cubed small

3 C. flour

1Tbs. garlic powder

1 Tbs onion powder

1 Tbs salt

2 tsp paprika

2 C. milk

2 Tbs Worcestershire

4 ea eggs

maple syrup

Wing sauce- optional

Mix together the flour, garlic powder, onion powder, salt and paprika in one container, set aside. Mix together the milk, worcestershire and eggs. in a separate container. Dredge the chicken in the flour mixture, then the milk mixture and lastly the flour mixture again. Repeat until all the chicken is coated. 4 C. vegetable oil- heated to 350 degrees Heat 4 C. vegetable oil in a large flat bottomed fry pan. Add each piece of chicken carefully and pan fry for 4 minutes each side or until golden brown and the internal temperature reaches 165 degrees.

Slaw

1 C. cucumber peeled, seeded and julienned

2 C. purple cabbage shredded

1/4 C. red onion shaved

1 tsp red pepper flakes

1 tsp salt

1/2 C. rice wine vinegar

1/4 C. orange juice ( save the zest if you are making the cones from scratch)

3/4 C. olive oil

2 Tbs honey

Mix all ingredients together.

Waffle Cone- optional

2 each eggs

1/3 C.sugar

2 tsp. salt

1 C. milk

1 C. plus 2 Tbs flour

2 1/2 tsp baking powder

2 Tbs melted butter