Chicken And Cornbread Waffles Recipes

CREAMY POBLANO CHICKEN WITH CORNBREAD WAFFLES

Steps:

• In Dutch oven, melf butter over medium heat. Add onions, poblanos, & garlic. Saute for 5 minutes, or until soft. Add chicken, salt, and pepper. Cook, stirring often, 8-10 minutes, or until chicken is cooked through. Stir in soup and sour cream until smooth. Stir in cheese, cook & stir until melted and smooth. Serve over Cornbread Waffles.
• To prepare waffles, Combine cornmeal, flour, baking powder, salt, and sugar in a large mixing bowl. Stir in egg, milk, and melted butter, stirring just until just moistened. Batter will be somewhat lumpy.
• Bake batter in a lightly buttered, preheated waffle iron until golden brown & crispy.

FRIED CHICKEN AND CORNBREAD WAFFLES WITH MAPLE HOT SAUCE

Steps:

• For the cornbread waffles: Preheat a waffle maker.
• In a medium bowl, whisk together the cornmeal, flour, cornstarch, baking powder, sugar and salt. Add the milk and eggs and mix until just combined. Set aside while you grease the bottom half of the waffle maker with 1 tablespoon butter. Pour some batter into the waffle maker and cook until golden brown. Repeat with the remaining butter and batter.
• For the fried chicken: Rinse off the chicken pieces and arrange on a sheet pan; pat dry with paper towels. In a large, high-sided fry pan, add roughly 2 to 3 inches of oil (depending on the size of the pan) and bring to 345 degrees F. Fit a sheet pan with a wire rack and set aside.
• In a medium bowl, combine the paprika, garlic powder, onion powder and cayenne and sprinkle with salt and pepper. Lightly sprinkle over the chicken pieces until 1 tablespoon spice mix is left.
• Add the leftover spices to a shallow dish and mix well with the flour and cornstarch. Put the buttermilk in another shallow dish. Dredge the chicken pieces first in the flour mix, second in the buttermilk and third again in the flour mix.
• Place the chicken pieces in the hot oil in batches as needed. Cook, flipping halfway for even browning, until the internal temperature reaches 165 degrees F, 5 to 10 minutes. Remove to the rack between batches. Season immediately with salt.
• For the maple hot sauce: In a small saucepan, combine the maple syrup and hot sauce and bring to a light simmer over medium heat.
• Portion the waffles and add to a platter alongside the chicken. Drizzle the maple hot sauce on top and serve.