Scorpion Chicken and Waffles

We all know we’re supposed to make healthy food choices.

But, let’s be honest, there’s something so very intoxicating about greasy foods. It’s difficult to pass up a perfect plate of fried chicken – especially when it’s sitting on top of hot waffles and covered in spicy hot sauce.

On at least one day of the year – there’s a perfectly good excuse for indulging in your fried chicken and waffles fantasies. October 25th is National Greasy Food Day, and we suggest maxing out with the most deliciously decadent foods out there. And, this scorpion fried chicken recipe is exactly the way to do it.

Chilling the chicken in Mad Dog Buttermilk for half an hour before coating in flour and frying ensures every piece of chicken is super moist and juicy on the inside. Outside, it’s all sorts of fiery crispy crave-worthy crunchiness. (Now you’re drooling, right?)

If you’re in a hurry, you can skip this step. When you give it a miss, this recipe, which serves roughly four people, will be done in about half an hour. But, we seriously recommend the marinating time, because you get perfect chicken every time.

Oh, and don’t forget the extra drops of Mad Dog 357 Scorpion Hot Sauce. It’ll give you the perfect burn to go with the grease you can’t help craving.


1 tablespoon Mad Dog 357 Scorpion Hot Sauce
1½ cups Buttermilk
1 pound Chicken breast cutlets, halved
1½ cups All-purpose flour
1 teaspoon salt
1 teaspoon Cayenne pepper
1 teaspoon Garlic powder
1 teaspoon Black pepper
Oil for frying

To serve

Waffles, toasted
Your favorite chicken and waffles sauce with a few more drops of Mad Dog 357 Scorpion Hot Sauce


Combine the Mad Dog 357 Scorpion Hot Sauce with the buttermilk in a large bowl. Add the chicken and toss completely coat every piece. Cover the bowl with plastic wrap and chill in the fridge for 30 minutes.

Meanwhile, combine the flour with the spices in another large bowl.

When the chicken is ready, use tongs or a spoon to lift and drain the chicken and then drop the pieces into the flour bowl and toss to coat all pieces evenly. Return the coated chicken to the buttermilk bowl and repeat the process, until all chicken pieces have been dunked in the Mad Dog buttermilk and the flour mix twice.

Allow the chicken to rest while you heat a few inches of oil in a wok or other large, heavy-duty skillet. Cook the chicken in batches until brown, crispy, and cooked through. (If you’ve doubled or tripled the recipe, you may need to keep cooked pieces warm in the oven.

To serve, place pieces of chicken on the waffles, drizzle over syrup or your favorite sauce, and add a good splash of Mad Dog 357 Scorpion Hot Sauce.

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