Christopher Stewart, Eating Fabulously, fried chicken and red velvet waffles

I have been semi- hibernating in my apartment for about 4 days straight recently (is it spring yet?) and after the 3rd day of eating take out and birthday cake Oreos, I wanted to eat fab again. I wasn't feeling my best and although delicious, I was down to my last sleeve of Oreos....... it had become quite clear, that I needed to head to the supermarket. 

What to make for dinner tho? This is the question you dont want to answer on top of not feeling well. Ive been craving chicken and waffles lately, and I seriously have no idea why. Its been a constant craving too, so the answer to the "whats for dinner" question became pretty clear.... Fried chicken and waffles....Red Velvet waffles none the less. Im not the best waffle maker and I didn't want to make them from scratch, (hey I was hungry) so I headed over to the Aunt Jemima website to see if I could alter the mix I had just bought. With my thinking cap on, and my chef instincts kicking in, I came up with this recipe.  

** Fry your chicken however you love it. BUT I coated my raw seasoned chicken in 1/2c. A.P. flour + 1T. fine cornmeal before frying. The cornmeal gives this fried chicken a little extra crunch! ** 


1c. Aunt Jemima Buttermilk complete pancake mix 
3/4c. milk or half -n- half
1 egg, separated
2T. oil 
1T. unsweetened cocoa powder 
2t. red food coloring 
pinch of sugar  

Separate your egg, and place the egg white in a medium size bowl. Whisk the egg white into soft peaks and set aside. In a large bowl add all remaining ingredients including the egg yolk and whisk until combined. Fold in the whipped egg whites into red waffle batter, being careful not to over mix. Let batter stand for 5 minutes. Add batter to heated waffle maker as needed. 

Vanilla Bean Mascarpone Cream 

1 container of Mascarpone cheese, room temperature 
1 vanilla bean, split down the middle and pods scrapped 
1/4c. of half & half 
confectioners sugar, as needed. 

Place mascarpone in a small mixing bowl. On a flat surface with the tip of your knife, slice vanilla bean down the middle. With the flat part of your knife, scrap vanilla beans out of the pod and add to mascarpone. With a whisk, add small amounts of half and half to slightly soften. Whisk in confectioners sugar, and sweeten to taste. Place on top of hot red velvet waffles and serve. 

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