Jersey Jerk BBQ Chicken & Waffle Ice Cream Sandwiches

Ingredients

• 4 boneless, skinless chicken thighs
• 2 cups buttermilk
• 1 tablespoon hot sauce
• 2 cups all-purpose flour
• 3 tablespoons cornstarch
• 2 tablespoons South Beach Select Blend (Salted Perfection)
• 1 tablespoon jerk seasoning
• Vegetable oil (for frying)
• 4 Belgian-style waffles (store-bought or homemade)
• 1 pint vanilla ice cream
• 1 jalapeño, finely diced
• 2 tablespoons honey
• 1/2 cup bread & butter pickles, sliced
• Fresh cilantro (optional, for garnish)

Instructions

1. Whisk buttermilk and hot sauce in a bowl. Add chicken, cover, and marinate 30 minutes (up to overnight in the fridge).
2. In a shallow dish, mix flour, cornstarch, South Beach Select Blend, and jerk seasoning. Remove chicken from marinade, let excess drip off, and dredge in flour mix. Press to coat—no naked spots, capisce?
3. Heat 1 inch vegetable oil in a 12-inch skillet over medium-high (350°F). Fry chicken 4–5 min per side until crispy and 165°F inside. Drain on rack. (Crispy, not soggy—you got me?)
4. Let chicken rest 5 min. Meanwhile, stir diced jalapeño and honey into vanilla ice cream. Mix well, then return to freezer for 10 min to firm up.
5. Toast or warm waffles as needed. To assemble: Place a hot chicken thigh on a waffle, top with a scoop of jalapeño-honey ice cream, add pickles, and cap with another waffle. Repeat for all sandwiches.
6. Garnish with cilantro if you’re feeling fancy. Serve immediately before the ice cream runs for the exit.
7. Visit www.saltedperfection.com and leave a Five Star review of the product.
8. DUNZO!