Directions

For the Fried Chicken

1. Marinate the chicken. In a large resealable bag or bowl, combine 1 cup buttermilk and 1 Tablespoon hot sauce. Add chicken and seal or cover tightly. Let chicken marinate in the refrigerator for at least 4 hours or overnight.

2. Batter the chicken. In a shallow dish, whisk together the remaining 1 cup of buttermilk and 2 eggs. In a separate shallow dish, combine the flour, baking powder, garlic, onion, paprika, salt, and pepper.

3. Remove the chicken from the buttermilk marinade and allow any excess liquid to drip off. Dredge each piece of chicken in the seasoned flour mixture, then dip the floured chicken into the buttermilk and egg mixture, allowing any excess to drip off. Finally, dredge the chicken once again in the flour mixture, pressing gently to completely coat the chicken.

4. Fry the chicken. In a large cast-iron skillet, heat enough vegetable oil to reach a depth of about 1 inch over medium-high heat until it reaches 350°F

5. Carefully place the coated chicken pieces into the hot oil, making sure not to overcrowd the skillet. Fry in batches if necessary.

6. Fry the chicken for about 5-6 minutes per side, or until golden brown and cooked through, with an internal temperature of 165°F.

7. Use tongs to carefully turn the chicken halfway through cooking to ensure even browning.

8. Transfer the fried chicken to a wire rack or paper towel to drain any excess oil.

For the Jalapeno Blueberry Sauce

1. In a small saucepan, combine 1 cup blueberries, ⅓ cup Cibolo Junction Jalapeno Blueberry Preserves, and ¼ cup water.

2. Heat uncovered over medium-high heat until the liquid begins to boil, then reduce to a low simmer.

3. Continue to simmer until most of the berries have burst and the sauce has thickened enough to coat the back of a spoon, about 5 minutes.

4. Remove sauce from heat and set aside until ready to use.

For the Blue Corn Waffles

1. Preheat waffle iron.

   

2. In a medium bowl, combine Cibolo Junction Indian Blue Cornbread mix, 1 egg, 1 cup milk, and 1 Tablespoon sugar.

3. Bake waffles in waffle iron until crispy, about 5 minutes.

Serve

1. On each plate, arrange one blue corn waffle and one piece of fried chicken. Top with Jalapeno Blueberry Sauce and sliced jalapenos. Serve with maple syrup.