1 cup all purpose flour
1/2 tablespoon dried tarragon
1/2 tablespoon ground ginger
1 tablespoon ground black pepper
2 tsp dry mustard powder
1 tsp dried thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1 tablespoon salt
¼ cup milk
4 chicken breast, bone-in, skin-on
½ cup vegetable oil
1 package Coyote pancake and waffle mix
½ C Worthy Vanilla Rhubarb jam
½ C butter
Stir together flour, the 7 spices and the salt in a shallow bowl until well blended. Beat the egg together with the milk until smooth in a separate bowl. Remove the skin from the chicken. Dredge the chicken breasts in the flour mixture, shake off excess, then dip in egg mixture, and again in flour. Set breasts aside to rest for 10 minutes.
Preheat the oven to 350 degrees F.
Heat the vegetable oil in a skillet over medium-high heat. Dredge the chicken breasts in flour again, and shake off excess. Brown the chicken in the hot oil until golden brown on all sides. Place onto a baking sheet, and bake in the preheated oven until the chicken reaches an internal temperature of 165 degrees F.
While the chicken is baking prepare the Coyote Pancake and Waffle mix according to package directions for waffles.
Next melt in a small saucepan ½ C Worthy Vanilla Rhubarb jam with ½ C butter. Set aside but keep warm.
Place a waffle (or two) on a plate, top it with a crispy fried chicken piece and drizzle with warm Vanilla Rhubarb butter- enjoy!
Made for COOP Make it Tonight.
Photo credits to @extraforavocado