Chicken And Cornbread Waffles Recipes

BEER CORNBREAD WAFFLES RECIPE

Steps:

• In a large bowl, whisk together flour, cornmeal, baking powder, sugar, salt and red pepper.
• Separately whisk together milk, oil, and eggs until smooth. Stir mixture into dry ingredients to combine. Gradually stir in beer until just incorporated. Let batter sit for at least 5 minutes. The batter may be a bit lumpy, but that's okay.
• Preheat waffle iron according to manufacturer's instructions. Working in batches, pour manufacturer's recommended amount of batter onto hot waffle iron and cook until done. Adjust cook time and/or temperature for desired doneness.
• Serve topped with chili, beef stew, fried chicken or BBQ.

MAPLE BRINED FRIED CHICKEN WITH CORNBREAD WAFFLES

Steps:

• For the brine, add all ingredients except the chicken to a large stockpot. Bring to a boil, then cover and remove from heat to steep for 30 minutes. Remove lid and let cool completely. Strain the liquid and pour into a gallon sized plastic bag. Add drumsticks. Refrigerate for at least 12 hours, up to 36.
• When ready to fry, remove chicken from brine and rinse under cold water. Pat dry with paper towels. Place chicken in a bowl and pour 2 cups buttermilk over it to soak.
• Heat enough canola oil in a large cast iron skillet or dutch oven to be about 2 inches deep. Over medium high heat, bring the oil to 325-350 degrees. Be careful to keep it in this range throughout the entire frying process.
• Shake excess buttermilk off chicken and add to hot oil. Do not overcrowd the skillet, fry in batches if needed. Keep an eye on the temperature throughout the frying process to make sure it doesn't exceed 350 degrees.
• Fry drumsticks for 10 minutes, then flip over and fry for another 10. Remove to a cooling rack set over a sheet pan when done frying.
• While the chicken is frying, add syrup, jalapeno, and cinnamon stick to a small saucepan. Set to medium low heat to steep. Strain before serving.
• Preheat your waffle iron. Whisk together all ingredients for waffles. For Belgian waffles, this will yield two waffles. Prepare waffles according to the instructions for your waffle iron.
• To assemble, top half of a waffle (if Belgian) with two fried drumsticks. Pour a generous amount of maple syrup over the top.

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.

CHICKEN AND CORNBREAD WAFFLES

Steps:

• In a large resealable plastic bag, combine chicken, buttermilk, mustard, and hot sauce. Refrigerate at least 2 hours or overnight. Preheat oven to 350°. Spray a wire rack with nonstick cooking spray; place rack on a rimmed baking sheet. Set aside. In a shallow dish, stir together flour, salt, and peppers. Remove chicken from marinade, draining excess. Discard marinade. Dredge chicken in flour mixture, shaking off excess. Set aside. In a large Dutch oven, add canola oil to halfway full. Heat over medium-high heat until a deep-fry thermometer reads 350°. Working in batches, cook chicken, turning occasionally, until golden brown on all sides, approximately 10 minutes per batch (adjust heat as needed to maintain 350°). Place chicken on prepared rack. Bake until a meat thermometer inserted in thickest portion reads 165°, 10 to 15 minutes. To serve, place chicken on a Cornbread Waffle. Top with a Poached Egg and Shallot-Cream Gravy. Garnish with chives, if desired.
• Spray a waffle iron with nonstick cooking spray, and preheat to high. In a large bowl, stir together cornmeal, flour, baking powder, salt, and baking soda. In another medium bowl, stir together buttermilk, melted butter, and eggs. Slowly add wet ingredients to dry ingredients, stirring just until combined. Using a measuring cup, pour approximately 1⁄3 cup batter onto waffle iron. Cook, without lifting lid, until golden brown and crisp, approximately 5 minutes. Repeat with remaining batter. Place cooked waffles in a 200° oven while preparing remaining waffles.
• In a large Dutch oven, add water to a depth of 6 inches. Bring just to a simmer over medium heat, maintaining the temperature at approximately 180° (do not allow water to boil). Add vinegar and salt, stirring until combined. Working with 1 egg at a time, break egg into a small cup. Place cup near surface of water; slowly slide egg into simmering water (egg will sink to bottom, then float to surface). Repeat process with 3 more eggs. Cook approximately 4 minutes for over-medium, or until desired degree of doneness. Using a slotted spoon, gently remove eggs from water, and let drain on paper towels. Repeat with remaining eggs.
• In a medium saucepan, melt butter over medium heat. Add shallot; cook until translucent, approximately 5 minutes. Add flour; cook 1 minute, stirring constantly. Slowly whisk in broth. Cook until thickened, stirring occasionally, approximately 5 minutes. Gradually whisk in cream, mustard, salt, and pepper. Bring to a simmer; reduce heat to low. Cook 5 minutes, stirring occasionally. Remove from heat. Stir in chives just before serving.

CHEDDAR CORNBREAD WAFFLES

Steps:

• Sift together first 5 ingredients in a large bowl. Stir in cheese. Combine eggs and next 3 ingredients; gently stir into dry ingredients just until blended.
• Spray waffle iron with cooking spray. Spoon batter onto preheated waffle iron. Cook 3-5 minutes or until crisp and done. Repeat with remaining batter.
• Transfer waffles to a baking sheet, and keep warm, uncovered, in the oven at 200° until ready to serve. Waffles can be frozen in zip-top freezer bags and reheated in oven or toaster oven.

BUTTERMILK CORNBREAD WAFFLES

Steps:

• In a medium bowl stir together flour, cornmeal, sugar, baking powder, baking soda, and salt. Make a well in the center of the flour mixture and set it aside.
• In another medium bowl whisk the eggs lightly. Add the buttermilk, oil, and vanilla and whisk again until well combined. Add the egg mixture all at once to the well in the flour mixture. Stir just until moistened (batter should be slightly lumpy). Set the mixture aside while you preheat your regular or Belgian waffle iron. The waffle batter will be somewhat thin but will thicken a bit as it rests.
• Lightly grease your waffle iron with non-stick cooking spray (or according to manufacturer's directions). Add as much waffle batter as needed for your particular waffle iron (I use ½ cup per waffle for mine). Close the lid and cook until browned and crisped. Use tongs to transfer waffle to a serving platter. Repeat with remaining batter.
• Serve warm with Maple Honey Cinnamon Butter and additional pure maple syrup, if desired
• Add all the ingredients to a small bowl and use an electric mixer to beat until well combined and fluffy. Serve at room temperature.
• Make it in advance and store it in an airtight container in the refrigerator for up to one month. Allow to soften at room temperature for 30 minutes before serving.

SAVORY WAFFLES WITH HERB GRAVY AND CRISPY CHICKEN TENDERS

Steps:

• To prepare Crispy Chicken Tenders: Preheat oven to 425 degrees F. Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray. In a small bowl whisk together egg whites and water. For coating, in a shallow dish combine cornflakes, Parmesan cheese, garlic powder, dried parsley, and black pepper. Dip each tenderloin into the egg white mixture, then coat with the cornflake mixture. Place breaded chicken pieces on the prepared baking pan. Lightly coat breaded chicken pieces with nonstick cooking spray. Bake for 15 to 20 minutes or until crisp and no longer pink. Keep warm.
• To prepare Waffles: In a large bowl, combine all-purpose flour, the whole-wheat flour, walnuts, sugar, baking powder, dried thyme, and salt. Make a well in the center of the flour mixture; set aside. In a medium bowl combine the milk, egg, and water. Add milk mixture all at once to the flour mixture. Stir just until moistened (batter should be slightly lumpy).
• Preheat a waffle baker and lightly coat with cooking spray. Add batter. (see Tip) Close lid quickly; do not open until done. Bake according to manufacturer's directions. When done, use a fork to lift waffle off of grid (see Tip). Repeat with the remaining batter.
• To prepare Herb Gravy: In a large saucepan, cook garlic in hot butter over medium heat for 30 seconds. Add the 2 tablespoons flour and stir until well mixed. Add broth and milk. Cook and stir over medium heat until thickened and bubbly. Stir in snipped fresh sage, fresh thyme, and ground black pepper. Cook and stir for 1 minute more.
• Serve Herb Gravy with hot waffles and Crispy Chicken Tenders. If desired, garnish with additional fresh thyme, fresh sage, and/or additional pepper.

CORNBREAD WAFFLES

Steps:

• Preheat a waffle iron according to manufacturer's instructions and lightly grease.
• Mix corn muffin mix, milk, egg, and butter together in a bowl until smooth; fold in bacon, pepperjack cheese, Cheddar cheese, and green chile peppers.
• Spoon batter into preheated waffle iron and cook according to manufacturer's instructions until golden brown, 5 to 10 minutes.

SPICY CHIPOTLE FRIED CHICKEN & CORNBREAD WAFFLE SLIDERS

Steps:

• Add buttermilk, chipotle peppers, Tabasco sauce, Worcheshire sauce, salt and pepper to a heavy duty blender or food processor and process until smooth.
• Pour the marinade into a large bowl then add chicken making sure to completely submerge then cover and refrigerate for 5-6 hours.
• When ready to fry, add flour, cornstarch, salt, paprika, onion and garlic powder, Italian seasoning, black pepper and cayenne to a plastic bag and shake together until combined.
• Next, drizzle buttermilk into the flour mixture and use a fork to mix it in to create crumbs.
• Using tongs, remove one piece of chicken at a time and add to the flour bag. Coat thoroughly, shake off access then set on a parchment paper lined baking sheet. Repeat until all pieces are on the tray then add to the refrigerator for 20 minutes.
• Add vegetable oil to a cast iron skillet or dutch oven about ¾ inch deep and heat to 350 degrees.
• Remove chicken from the refrigerator and let it get back to room temperature for 10 minutes then add a few at a time to oil making sure you don't overcrowd the pan. Fry for 13-15 minutes turning chicken halfway. To make sure chicken is done, check for golden brown crunchy exterior and an internal temperature of 165 degrees.
• Remove and drain on paper towels. Add chicken to a preheated oven to stay warm while you complete the rest of the components.
• To make the waffles, preheat a waffle iron. If you want to hold the finished waffles until serving time, preheat an oven to 200°F.
• In a large bowl, whisk together all ingredients until just combined.
• Grease the grids of your waffle iron then spoon in batter according to the manufacturer's instructions then bake until crisp and golden brown. Separate the waffles into four sections/quarters based on the waffle grid. Each waffle will make two complete sliders (2 waffle quarters).
• Add completed waffles to a preheated oven just so they stay warm while you make the rest.
• Whisk together together butter, brown sugar, maple syrup, Tabasco sauce and cayenne pepper until well mixed. Chill in the refrigerator, for about 30 minutes. Form into a roll using parchment paper and serve over chicken and waffle sliders.
• Brush or spread maple butter over the top of chicken allowing it to melt down over it and glisten. Add maple butter to the bottom waffle as well allowing it to melt down.
• Next sandwich the chicken between two waffle quarters. Serve with extra Tabasco and Maple Syrup.

BBQ CHICKEN & CORNBREAD WAFFLES

Steps:

• Set the Deluxe Electric Grill & Griddle to 'CUSTOM' for 6 minutes at 350°F (180°C).Whisk the waffle ingredients together in a small bowl until moistened; the batter will be slightly lumpy.Brush the plates with oil and add ½ cup (125 mL) of batter into each well of the bottom plate. Cook in the Closed position until golden brown, 2-2½ minutes. Carefully remove the waffles and repeat with the remaining batter; set aside.Meanwhile, combine the chicken and barbecue sauce in microwave-safe bowl and microwave until warm, about 2-3 minutes.Set the Deluxe Electric Grill & Griddle on 'CUSTOM' for 3 minutes at 350°F (180°C).Divide the barbecue chicken between two waffles and top with the onions, pickles, and cheese. Top with the remaining 2 waffles and carefully fit each sandwich back onto the bottom waffle plate; cook in the Closed position until the cheese is melted.When ready, cut each sandwich in half diagonally to serve.

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.

CHICKEN AND WAFFLES

Steps:

• Special equipment: a deep-fry thermometer
• For the fried chicken: Thoroughly rinse the chicken, then cover all the pieces with 1 3/4 cups of buttermilk. Soak in the fridge overnight or up to 24 hours.
• When you're ready to fry the chicken, remove the bowl from the fridge and let it sit on the counter for 30 minutes to take off the chill.
• In the meantime, preheat the oven to 360 degrees F and mix the breading. Put the flour, seasoned salt, paprika, pepper, thyme and cayenne (extra cayenne if you like heat) in a very large bowl and stir together well.
• In a small bowl, combine the milk and remaining 1/4 cup buttermilk. Pour into the flour mixture and, with a fork, gradually mix until there are little lumps throughout. This will adhere to the chicken and make for a crispier breading. If necessary, add a little more flour or milk to the bowl in order to make it slightly lumpy.
• Heat 1 1/2 to 2 inches of vegetable oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 365 degrees F. Lower the heat slightly, if necessary, to keep the oil from getting hotter.
• Working in batches, thoroughly coat each chicken piece with the breading, pressing extra breading onto the chicken if necessary. Place the breaded pieces on a plate.
• Add the chicken to the oil 3 or 4 pieces at a time. Make sure they aren't sticking together, then cover the skillet and fry for 5 to 7 minutes, checking occasionally to make sure the chicken isn't getting too brown. Turn the pieces over, cover again and cook 3 to 5 minutes more. All the while, monitor the temperature of the oil to make sure the chicken doesn't burn. Transfer the fried chicken pieces to a baking sheet (they will not be completely cooked through) and continue frying the rest of the chicken.
• Bake the thighs for 15 minutes to finish the cooking process. Sometimes I'll cut into the thicker part of one of the larger pieces, just to make sure the chicken is cooked through. (If any pink juice or meat is visible, the chicken needs to continue cooking in the oven.) Cover and keep warm.
• For the waffles: Preheat the waffle iron to the regular setting. Sift together the flour, sugar, baking powder and salt in a bowl.
• In a separate bowl, whisk together the milk, vanilla and 2 egg yolks. Pour over the dry ingredients and very gently stir until halfway combined. Pour in the melted butter and chopped jalapenos and continue mixing very gently until combined.
• In a separate bowl (or using a mixer), beat the 4 egg whites with a whisk until stiff. Slowly fold them into the batter, stopping short of mixing them all the way through.
• Scoop the batter into your waffle iron in batches and cook according to the manufacturer's directions (lean toward being a little deep golden and crisp!). Keep warm.
• For the sauce: Pour the pancake syrup and bourbon in a small pot and bring to a boil. Turn down the heat and simmer for 3 to 4 minutes. Turn off the heat and whisk in the butter 1 tablespoon at a time, then the cayenne.
• To serve: Place 2 chicken thighs on top of a waffle. Pour the warm sauce over everything and serve immediately.

NASHVILLE HOT CHICKEN & CORNBREAD WAFFLES | LODGE CAST IRON

Steps:

• Prepare brine by adding salt and sugar to hot water. Allow to cool, then add chicken tenders. Cover and keep at room temperature for 30 minutes or refrigerate up to 6 hours. (Remove from refrigerator 30 minutes before cooking.)
• Combine cornbread mix, cornmeal, buttermilk, eggs, melted butter, and molasses or maple syrup in a medium bowl and mix until smooth. Fold in ⅓ cup of scallions and set aside for 10 minutes.
• Heat ½ cup of canola oil in a microwave-safe bowl on high for 1 minute, then add cayenne pepper, brown sugar, paprika, garlic, salt, and apple cider vinegar. Whisk to combine, then set aside.
• In a blender or small food processor, combine all creamy maple jalapeño sauce ingredients. Blend until smooth, then set aside.
• Preheat oven to 200 degrees Fahrenheit. Preheat a Lodge Pro-Grid Reversible Grill/Griddle over medium heat, then spray with nonstick spray. Spoon cornbread waffle batter onto grill pan with a ¼-cup scoop to form 4-inch waffles. Flip with a fork when beginning to brown around the edges, 2 minutes. Cook an additional 1-2 minutes until golden brown. Transfer to baking sheet and keep warm in preheated oven until ready to serve.
• Preheat 12 Inch Cast Iron Skillet over medium heat, then add ½ inch of canola oil. Remove chicken from brine. Pat dry with paper towels. Combine dredge ingredients in a shallow bowl. Mix eggs and 1 tablespoon buttermilk in a separate shallow bowl. Coat chicken tenders in flour and cornmeal mixture. Shake off excess, then transfer to egg mixture and coat. Transfer chicken back to flour and cornmeal mixture, coat again, then shake off excess. Fry chicken in hot oil, cooking 3-4 minutes per side.
• When chicken tenders are golden brown, remove chicken from skillet, then transfer to bowl with spicy coating, and turn chicken in mixture to coat completely.
• To serve, stack 2 waffles on a plate, top with 1-2 spicy chicken tenders, drizzle with creamy sauce, and sprinkle with chopped scallions. Enjoy!

RECIPES

Steps:

• For the Spicy Chipotle Fried Chicken MarinadeAdd buttermilk, chipotle peppers, TABASCO® Original Red Sauce, Worcestershire sauce, salt and pepper to a heavy-duty blender or food processor and process until smooth.Pour the marinade into a large bowl then add chicken making sure to completely submerge then cover and refrigerate for 5-6 hours.To Fry ChickenWhen ready to fry, add flour, cornstarch, salt, paprika, onion and garlic powder, Italian seasoning, black pepper and cayenne to a plastic bag and shake together until combined.Next, drizzle buttermilk into the flour mixture and use a fork to mix it in to create crumbs.Using tongs, remove one piece of chicken at a time and add to the flour bag. Coat thoroughly, shake off access then set on a parchment paper lined baking sheet. Repeat until all pieces are on the tray then add to the refrigerator for 20 minutes.Add vegetable oil to a cast iron skillet or dutch oven about ¾ inch deep and heat to 350°F.Remove chicken from the refrigerator and let it get back to room temperature for 10 minutes then add a few at a time to oil making sure you don't overcrowd the pan. Fry for 13-15 minutes turning chicken halfway. To make sure chicken is done, check for golden brown crunchy exterior and an internal temperature of 165°F.Remove and drain on paper towels. Add chicken to a preheated oven to stay warm while you complete the rest of the components.For the WafflesTo make the waffles, preheat a waffle iron. If you want to hold the finished waffles until serving time, preheat an oven to 200°F.In a large bowl, whisk together all ingredients until just combined.Grease the grids of your waffle iron then spoon in batter according to the manufacturer's instructions then bake until crisp and golden brown. Separate the waffles into four sections/quarters based on the waffle grid. Each waffle will make two complete sliders (2 waffle quarters).Add completed waffles to a preheated oven just so they stay warm while you make the rest.For the Maple Spiced ButterWhisk together butter, brown sugar, maple syrup, TABASCO® Original Red Sauce and cayenne pepper until well mixed. Chill in the refrigerator, for about 30 minutes. Form into a roll using parchment paper and serve over chicken and waffle sliders.To Build SlidersBrush or spread Maple Spiced Butter over the top of chicken allowing it to melt down over it and glisten. Add Maple Spiced Butter to the bottom waffle as well allowing it to melt down.Next sandwich the fried chicken between two waffle quarters. Serve with extra TABASCO® Original Red Sauce and Maple Syrup.

CORNBREAD WAFFLES

Steps:

• Preheat the waffle iron.
• In a large bowl combine the 1 3/4 C. flour, 1 1/4 C. cornmeal, 1 Tbsp. baking powder, 1 Tsp. sugar, and 1 Tsp. salt.
• Add 2 C. almond milk, 3 Tbsp. oil, and 2 eggs and stir until combined, but don't over-mix.
• Spray waffle iron with non-stick cooking spray (if required.) Pour about 1 C. batter onto hot waffle iron and cook in batches.
• Enjoy right away with chili over top or as a side for a bean soup!

CREAMY POBLANO CHICKEN WITH CORNBREAD WAFFLES

Steps:

• For Chicken: Melt butter in a Dutch oven. Add onion, chili pepper, and garlic. Saute for 5 minutes. Add chicken, salt, and black pepper. Cook, stirring often, for 8 to 10 minutes or until chicken is done. Stir in soup and sour cream until smooth. Add cheese, and cook for 7 to 8 minutes or until cheese is melted. Serve over Cornbread Waffles. For Cornbread Waffles: Stir together first 5 ingredients in a large bowl. Stir together egg and next 3 ingredients, then add to cornmeal mixture, stirring just until dry ingredients are moistened. Bake waffles in a preheated, oiled waffle iron just until crisp. Recipe Source: Southern Living

CHICKEN AND CORNBREAD WAFFLES WITH SWEET POTATO HASH

Steps:

• Make cornbread mix (or your favorite homemade recipe) according to the box directions, place in your waffle maker and cook like you would normally make waffles. I like to make all my waffles first and keep them warm in oven until ready to use.
• Melt butter in a pan and sauté the onions and sweet potatoes on medium for about 15 minutes or until tender.
• Sprinkle with brown sugar.
• Add chicken broth and spinach, cook until the spinach wilts down about 5 minutes.
• Add the chicken and cook another minute or two until the chicken is warmed.
• Drizzle with maple syrup, salt and pepper to taste.
• Top cornbread waffles with sweet potato hash mixture and drizzle with more syrup if desired.