Trio Recipe

Prep and marinate

Cut the 1/2 lb chicken thighs into 1-inch bite-sized pieces. In a bowl combine 1/2 cup buttermilk and 1 tsp hot sauce. Add the chicken, cover, and refrigerate for at least 30 minutes (or up to 2 hours) to tenderize and flavor.

Coating

In a shallow dish whisk together 1/2 cup all-purpose flour, 1 tbs cornstarch, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Remove chicken from marinade letting excess drip off, then dredge pieces thoroughly in the flour mixture, pressing to adhere.

Fry

Heat 1 cup vegetable oil in a heavy skillet over medium-high heat until it registers about 350°F (or a drop of batter sizzles). Fry chicken bites in a single layer (work in batches if necessary) 2–3 minutes per side until golden brown and internal temperature reaches 165°F. Remove to a wire rack set over a baking sheet to drain and keep warm in a 200°F oven if needed.

Make waffle batter

In a small bowl whisk 1/2 cup flour, 1 tsp sugar, 1/2 tsp baking powder, and 1/8 tsp salt. In another bowl beat 1/2 egg with 1/3 cup milk and 1 tbs melted butter. Combine wet into dry and stir until just combined; a few small lumps are fine. Let rest 5 minutes.

Cook mini waffles

Heat a mini waffle iron or regular waffle iron. Lightly grease. Spoon batter to make 2–3 small (or one medium) waffles—cook until golden and crisp, about 2–4 minutes depending on appliance. Keep warm.

Assemble

Place a mini waffle on the plate, top with 2–3 pieces of the Krunchtastic fried chicken bites. Drizzle 1–2 tbs maple syrup and, if using, 1 tbs hot honey. Serve immediately so waffle stays crisp and chicken remains crunchy.

Cook grits

Bring 3/4 cup water and 1/4 cup milk to a simmer in a small saucepan with 1/8 tsp salt. Slowly whisk in 1/4 cup quick-cooking grits. Reduce heat to low and cook, stirring, for 3–5 minutes until thickened and creamy. Stir in 1 tsp butter and taste for salt; keep warm.

Sauté shrimp

Heat 1 tsp olive oil in a small skillet over medium-high. Toss 3 shrimp with 1/2 tsp minced garlic, 1/4 tsp paprika, and a pinch of salt and pepper. Sear shrimp 1–1.5 minutes per side until pink and opaque. Finish with 1/2 tsp lemon juice and 1/2 tsp chopped parsley.

Plate

Spoon a small dollop (about 1/4 cup) of grits onto the plate next to the waffle. Top grits with the cooked shrimp and any pan juices. Garnish with the remaining chopped parsley.

Mix dry

Preheat oven to 425°F (220°C). In a bowl combine 1/2 cup flour, 3/4 tsp baking powder, 1/8 tsp baking soda, and 1/8 tsp salt.

Cut in butter

Add 2 tbs cold cubed butter to the flour mixture. Using a pastry cutter or fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.

Add liquid and shape

Stir in 2 tbs cold buttermilk until the dough just comes together—do not overwork. Turn onto a lightly floured surface, gently pat to about 3/4-inch thickness. Use a 2-inch round cutter (or inverted glass) to cut one biscuit. Re-shape scraps gently and cut once more if desired.

Bake and finish

Place the biscuit on a parchment-lined baking sheet and bake 10–12 minutes until golden on top. Brush with 1 tsp melted butter immediately out of the oven. Keep warm and split for serving with the trio.

Arrange components on a single plate: one mini waffle topped with Krunchtastic chicken and maple/hot honey; a small scoop of creamy grits topped with 3 shrimp; and one split Betta Than Yo Mamma biscuit brushed with butter. Season any components to taste with salt and pepper. Serve hot so textures contrast—crispy chicken, fluffy biscuit, and creamy grits.