D Bar’s Southern Fried Belgian

Southern Fried Belgian

Chicken Flour

Yields: 10 lbs.

Prep Time: 5 minutes


• 9 pounds flour

• 6 ounces garlic powder

• 6 ounces onion Powder

• 6 ounces white pepper

• 3 ounces cayenne

• 9 ounces Salt

• 6 ounces chili powder

• 6 ounces smoked paprika

Mix all ingredients thoroughly.

Buttermilk Waffle

Yields: 4 quarts Prep Time: 10 mins

• 6 cups all-purpose flour

• 2 Tablespoons baking powder

• 2 teaspoons baking soda

• 2 teaspoons salt

• 2 Tablespoons sugar

• 12 whole eggs

• 6 cups buttermilk

• 8 ounces melted butter

• 2 Tablespoons vanilla paste

Combine all dry ingredients into a large bowl.

In a separate bowl, combine eggs and buttermilk.

Add to dry ingredients; mix until just combined.

Add in melted butter at the end; do not overmix.


Butterfly 1 Mary’s all-natural, free-range chicken breast, and marinate it in buttermilk. (This can be done up to 24 hours in advance.)

Dredge the chicken in the Chicken Flour and fry at 300 degrees for 5 -7 minutes (until temperature is 165 degrees).

Immediately place a slice of Tillamook medium cheddar on the fried chicken breast so it will melt.

While the chicken is frying, cook two waffles. (Sprinkle them with maple sugar and bacon bits before closing the waffle iron.)

To construct the sandwich, place sliced tomato, lettuce and the fried chicken with cheese on top of one waffle, then dress with honey mustard and add the other waffle.