Ah, clever! Combine Cinco de Mayo and The Kentucky Derby, and what do you get? “Cindo de Derby!”

In our kitchen today, Capital City Kitchen’s Valerie Vanderpool shows us how to properly bread chicken and combine Derby food with Cinco de Mayo food in a “Chicken and Waffle” dish!

Chicharrones Fried Chicken + Waffles with Kentucky Bourbon BBQ
(serves 6)

4 cups vegetable oil for frying
2 large eggs, beaten
1 cup all-purpose flour
3.5 oz. pork rinds, ground into crumbs in a food processor
1 pound chicken breast, cut into chunks
sea salt + fresh black pepper to taste

Presentation:
Waffle ice cream cones
Arugula
Bbq sauce
Pour oil into a small dutch oven and bring to 350 degrees.
Put flour, eggs and chicharrones crumbles into separate shallow bowls. Line them up in this order: flour, eggs, crumbles.
Put chicken in a separate bowl + season with salt + pepper. In batches, dust the chicken in flour, then place into the eggs. Let excess drip off, then place into the crumbles and cover completely.
In batches, again, carefully drop the breaded chicken chunks into the hot oil and fry until golden + cooked through. Remove from oil with a slotted spoon and drain on paper towel.
Put a small amount of arugula into the bottom of the ice cream cones and place some of the chicken in them. Squirt some of the BBQ sauce on top and serve warm.

To learn more, visit www.capcitykitchen.com.