Praline Honey Ham Marinade 
BOLD Creole Seasoning 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeThis Chicken & Waffles recipe by @capt.cooking is a classic southern dish with a Tony’s twist. Bold Creole Seasoning and Tony Chachere’s Injectable Praline Honey Ham Marinade make this dish absolutely irresistible.
Ingredients
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1/2 lbs chicken breasts, split in half
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4 Belgium waffles, pre-made
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3 eggs
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2 cups milk
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2 cups flour
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4 cups oil, for frying
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3 tbsp olive oil
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green onions, chopped to garnish
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powdered sugar, garnish
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Tony Chachere’s Injectable Praline Honey Ham Marinade
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Tony Chachere’s Bold Creole Seasoning
- Clear
Directions
- In a bowl, season the chicken breasts with Tony Chachere’s Bold Creole Seasoning and olive oil.
- After seasoning, add the eggs, milk, and more of Tony Chachere’s Bold Creole Seasoning into the bowl, then combine everything together. This is your wet mixture.
- In a separate bowl, combine the flour with Tony Chachere’s Bold Creole Seasoning. This is your dry mixture.
- Coat the chicken in the wet mixture, then shake off the excess. Then, coat the wet chicken in the dry mixture and shake off the excess.
- After, the dry coating, coat the chicken in the wet mixture again and shake off the excess. Then, coat the chicken in the dry mixture again, shake off the excess, set the chicken to the side, and repeat the process for the remaining chicken breasts.
- Heat your oil to 350°F, then fry the chicken breasts in batches to ensure an even cook.
- Fry the chicken breasts for 10-15 minutes, flipping the chicken halfway through cook time, or until the internal temperature reaches at least 165°F, then remove them from the oil and set aside to let drain.
- Once you’re ready to eat, slice the chicken breasts to make eating easier!
- You can buy the waffles premade or make them from scratch, I used a boxed batter! Make sure that the waffles are “Belgium” waffles!
- Plate your waffles, add the sliced chicken on top, drizzle with Tony Chachere’s Injectable Praline Honey Ham Marinade, then garnish with powdered sugar and green onions. Enjoy!
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