Ingredients
Waffle Batter:
- 1 Tbsp coconut oil
- 2 1/4 cup grits
- 1 1/4 cup cheddar cheese, shredded
- 1 cup sorghum flour
- 1 tsp xanthan gum
- 2 eggs
- 1/2 each jalapeño, seeded and small dice
- 1-2 strips cooked and chopped Bacon
Spicy Chicken:
- 8 oz pulled chicken, cooked
- 1/4 cup corn starch
- 1 Tbsp ground pepper
- 1 tsp paprika
- 2 each eggs, whisked
- 1 tsp salt
- 1/3 cup water
- 1/4 cup corn starch
- 1 cup grits, quick cooking
- 1 tsp paprika
- 1 tsp salt
- 1 cup Franks hot sauce
Slaw:
- 1 cup green cabbage shredded
- 1/2 each shallot, shaved
- 1/2 each red pepper
- 1 Tbsp vinegar
- 2 Tbsp olive oil
- 2 tsp maple syrup
- 1/2 tsp salt
- 1/4 tsp pepper
Spicy Syrup:
- 8 oz maple syrup
- 3 oz Sriracha
- 1 tsp black pepper
Details
Product:
Bacon, Pulled ChickenMeal Course:
BreakfastDish Type:
Entrée, SandwichPreparation
Slaw:
- Mix all ingredients together in a medium bowl. Adjust seasoning and reserve
Spicy Syrup:
- Whisk together all ingredients in a small bowl and reserve.
Waffle:
- Melt the coconut oil.
- Mix together all the remaining ingredients
- Stream in the coconut oil.
- Heat the waffle iron at medium high heat.
- Spray the waffle iron with cooking spray.
- Drop about 1 C. of the waffle batter in the center of the iron and close the waffle iron
- Cook for 3-4 minutes until crispy but soft enough to roll into a cone.
- Carefully form into a cone.
- Fill immediately with below choices
Spicy Chicken:
- Standard breading procedure, 1. cornstarch 2. egg mixture 3. cornstarch/ grit mixture
- Mix together the corn starch, ground pepper and paprika, set aside (1)
- Whisk together the eggs, salt and water (2)
- Mix together the cornstarch, grits, paprika, salt and set aside (3)
- Dredge the chicken in mix 1 then 2 then 3, quickly fry at 350 degrees
- Toss with Franks hot sauce
- Load the waffle cone
- Garnish with 1/4 C. of the cabbage slaw and serve with 2 oz Sriracha syrup.
