Cheddar Scallion Waffles And Dijon Buttermilk Fried Chicken Recipes

CHEDDAR SCALLION WAFFLES AND DIJON BUTTERMILK FRIED CHICKEN

Steps:

• For the chicken soak mixture: Stir together the buttermilk, Dijon, salt, paprika and cayenne in a large bowl. Add the chicken pieces and submerge them to coat. Allow to sit for at least 30 minutes but ideally as long as possible (up to 2 hours at room temperature or up to 8 hours, refrigerated).
• For the flour mixture: Preheat the oven to 375 degrees F; set a rack in a rimmed baking sheet.
• Combine the flour, salt, mustard powder and baking soda in a bowl. Remove the chicken from the soak mixture and add to the flour mixture, turning to coat. Remove, then dip again in the soak mixture and then again in the flour mixture.
• Heat 1 1/2 inches oil in a very large cast-iron skillet over medium-high heat. When hot, shallow-fry the chicken, turning once, until golden brown and an instant-read thermometer inserted in the thickest part (avoid bone) registers 165 degrees F, around 15 minutes per side. Transfer the chicken to the prepared baking sheet and place in the oven to finish cooking through, if necessary.
• For the waffles: Preheat a waffle iron. Whisk together the flour, sugar, baking powder, salt and baking soda in a large bowl.
• Whisk together the buttermilk, Cheddar, butter, egg yolks and scallions in a separate bowl. Add the wet ingredients to the dry and mix together. Beat the egg whites in a separate bowl until stiff. Gently fold the egg whites into the batter. Ladle the mixture into the waffle iron and cook until the waffles are golden and cooked through. Serve the chicken on top of the waffles.

CHEDDAR-SCALLION BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper and set aside.
• Whisk flour, baking powder, salt, steak seasoning, and baking soda together in a large bowl. Add shredded butter and blend with your fingertips until the mixture is crumbly.
• Gradually pour buttermilk into the bowl, stirring with a stiff rubber spatula until you have a soft, moist dough that holds together. Fold in Cheddar cheese and scallions quickly, mixing just until all of the flour is incorporated.
• Drop biscuit dough onto a large baking pan using a two-tablespoon cookie scoop, spacing them 3 to a row. Gently brush tops of biscuits with melted butter.
• Bake until biscuits are cooked through and golden brown on the outside and nicely risen, 17 to 22 minutes. Let cool on the pan for about 5 minutes, and serve warm.

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.

CHEDDAR-SCALLION BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper and set aside.
• Whisk flour, baking powder, salt, steak seasoning, and baking soda together in a large bowl. Add shredded butter and blend with your fingertips until the mixture is crumbly.
• Gradually pour buttermilk into the bowl, stirring with a stiff rubber spatula until you have a soft, moist dough that holds together. Fold in Cheddar cheese and scallions quickly, mixing just until all of the flour is incorporated.
• Drop biscuit dough onto a large baking pan using a two-tablespoon cookie scoop, spacing them 3 to a row. Gently brush tops of biscuits with melted butter.
• Bake until biscuits are cooked through and golden brown on the outside and nicely risen, 17 to 22 minutes. Let cool on the pan for about 5 minutes, and serve warm.