Cheddar Chicken And Waffles With White Bbq Sauce And Hot Maple Syrup Recipes

SWEET HOT FRIED CHICKEN AND WAFFLES

Steps:

• For the glaze: Combine the honey, maple syrup, chili powder, paprika, black pepper, vinegar, cayenne and salt in a small saucepot. Bring just to a simmer. Remove from the heat and let steep for 20 minutes, then strain into a clean container.
• For the waffles: Preheat the oven to 250 degrees F and place a rack in the middle of the oven. Place a baking sheet fitted with a wire rack in the oven.
• Whisk together the flour, Cheddar, sugar, baking powder, hot sauce, scallion whites and salt in a large bowl and set aside.
• In another large bowl, whisk the eggs and a pinch of salt until just broken up, then add the milk and whisk. Pour in the melted butter and whisk until combined.
• Add the wet ingredients to the dry ingredients and stir with a rubber spatula until the flour is just incorporated and no streaks remain (the batter may have a few lumps).
• Preheat a Belgian waffle iron to medium heat according to the manufacturer's instructions. Spray with nonstick cooking spray, add some batter, close the lid, and cook until the steam starts to diminish (open the top and peek for doneness after a few minutes). Transfer the waffle to the wire rack in the oven to keep warm. Repeat with the remaining batter to make 8 waffles.
• For the chicken: Pour 5-inches of oil in a heavy-bottomed pot. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.
• Place the chicken thighs and buttermilk in a bowl. In a separate bowl, add the flour, garlic powder, onion powder, paprika, pepper and salt, and mix to combine. Dredge each thigh in the flour mix, then shake off any excess flour and carefully place in the oil. Fry until golden, 7 to 8 minutes. Remove the chicken to a paper bag or paper towels to drain excess grease and immediately season with salt.
• Place each piece of fried chicken on top of a waffle and top each with some glaze and scallion greens to serve.

CHEDDAR CHICKEN AND WAFFLES WITH WHITE BBQ SAUCE AND HOT MAPLE SYRUP

Steps:

• For the white BBQ sauce: Whisk together the mayonnaise, cider vinegar, horseradish, hot sauce, mustard and cayenne in a medium bowl. Season with salt and pepper and set aside.
• For the hot maple syrup: Whisk together the maple syrup and hot sauce in a medium bowl and set aside.
• For the chicken tenders: Make the dredging station by preparing 3 medium bowls or pie plates. In one bowl, put the flour, salt and pepper. In the second, whisk the eggs with 2 tablespoons water. Put the Cheddar crackers in a resealable zip-top bag and lightly pound with a rolling pin until finely crushed like breadcrumbs (alternately, you can use a food processor). Put the cracker crumbs and Parmesan in the third bowl. Dip the chicken tenders in the flour, then the eggs and finally into the cracker mix. Repeat for all the chicken. Set aside on a plate or baking sheet until ready to fry.
• In a large saucepan, heat about 1 inch of neutral oil over medium heat. Working in two batches, fry the chicken until golden on the outside and cooked through, turning once, 3 to 5 minutes per side. Set aside on a sheet tray lined with a wire rack.
• For the waffles: Preheat the waffle iron. Put the egg whites and sugar in the clean, dry bowl of a stand mixer fitted with the whisk attachment, and whisk on high speed until stiff peaks form, 2 to 3 minutes.
• Meanwhile, combine the flour, cornstarch, baking powder and salt in a medium bowl and stir together. Whisk together the milk, egg yolks and 4 tablespoons neutral oil in a liquid measuring cup. Add the wet ingredients into the dry ingredients and fold together with a wooden spoon or rubber spatula until just combined. Fold the whipped egg whites into the waffle batter until just combined, being careful not to knock out any air.
• If necessary, grease the waffle iron with nonstick cooking spray. Cook the waffles until golden and the inside is set, 4 to 5 minutes. Repeat with the remaining batter.
• To serve, place two triangles or squares of waffles on each plate and top with syrup. Toss the chicken tenders in the white BBQ sauce. Place 2 to 3 dressed tenders atop each plate of waffles, garnish with cilantro and enjoy!

CHICKEN AND WAFFLES

Steps:

• Whisk together the eggs, cream, cayenne pepper, 1 tablespoon salt, and black pepper in a large bowl. In a paper bag, shake together the flour, cornstarch, and 1 tablespoon salt.
• Dip the chicken into the beaten egg mixture, then place into the flour mixture and shake to coat. Place the breaded chicken onto a wire rack; do not stack. Let the chicken rest for 20 minutes to allow the coating to set.
• Heat about 3 inches of oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). In small batches, fry chicken 5 to 8 minutes until golden brown. Remove chicken, and drain on paper towels. Set aside or keep warm in a a low oven.
• Combine the mayonnaise, maple syrup, horseradish, and mustard powder in a medium bowl. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• To assemble the sandwiches: Place 4 waffles on a cookie sheet, top each waffle with 2 chicken tenders, 3 slices of bacon, and 2 slices of Cheddar. Broil the sandwich for a 3 to 5 minutes until the cheese melts. Spread 3 tablespoons of the maple mayonnaise on the remaining 4 waffles and place on top of the sandwich.

SPICY GLUTEN-FREE CHICKEN AND CHEDDAR WAFFLES WITH BLACKBERRY-MAPLE SYRUP

Steps:

• Muddle 4 blackberries in the bottom of a microwave-safe glass serving jar. Add chile powder and red pepper flakes, then maple syrup; stir syrup briskly until well combined.
• Place chicken in a large, shallow baking dish. Drizzle with orange juice and season liberally with salt and pepper. Refrigerate until needed. Whisk orange zest with coconut flour, almond flour, garlic, and paprika. Set dredging mixture aside.
• Mix gluten-free flour, baking powder, rosemary, thyme, and sea salt together in another bowl to start the waffle batter.
• Preheat the oven to 400 degrees F (200 degrees C). Preheat a waffle iron according to manufacturer's instructions and spray with cooking spray.
• Beat butter and maple syrup together in a bowl using an electric mixer until creamy. Add eggs 1 at a time. Gradually add the gluten-free flour mixture and milk in 3 alternating batches. Stir in Cheddar cheese just until combined. Pour batter into the preheated waffle iron. Cook until crisp and deeply brown, 6 to 8 minutes per waffle. Place waffles on a baking sheet and keep warm in the preheating oven while preparing chicken.
• Line another baking sheet with parchment paper. Gently shake excess orange juice off each chicken tender and press all sides into the reserved coconut flour mixture. Place coated chicken on the prepared baking sheet. Remove waffles from oven and keep warm.
• Bake chicken in the preheated oven, flipping halfway, until browned on both sides, about 20 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Microwave syrup until warm, about 1 minute. Top each waffle with a warm chicken tender or two and a handful of blackberries. Drizzle with the warmed spicy maple syrup.

BARBECUE CHICKEN WITH MAPLE SYRUP

Steps:

• Place chicken in a 13 x 9 inch baking dish or a large, clean Ziploc bag.
• In a small bowl, combine the ketchup, maple syrup, liquid smoke, vinegar, mustard, salt and pepper. Mix well.
• Add ketchup mixture to the chicken and stir well to distribute ingredients.
• Marinate chicken overnight or at least 4 hours.
• Preheat oven to 350 degrees.
• First place half of the onion slices on bottom of baking dish, followed by the marinated chicken, then arrange the remaining onion slices on top. (The chicken can also be grilled). If baking in oven, place aluminum foil over chicken so that the chicken does not burn due to the high sugar content. Remove foil last ten minutes of baking.
• Bake about 50 minutes to one hour.

SMOKED CHICKEN AND CHEDDAR BUTTERMILK WAFFLES

Steps:

• Mix Bisquick, buttermilk, egg yolks, salt and sugar with beaters until well mixed.
• In a separate bowl, beat egg whites with clean beaters until stiff.
• Fold egg whites into batter.
• Pour about 1/3 cup batter onto a preheated belgian waffle iron and top with 2 T smoked chicken and 2 T cheddar (add pecans if using) and bake.
• You can hold the baked waffles in a 200* oven while finishing the remainder of the waffles.
• Serve with warm maple syrup or honey and butter.