SAVORY WAFFLES WITH HERB GRAVY AND CRISPY CHICKEN TENDERS
Waffles aren't just for breakfast anymore! This savory variation with crispy chicken and a delicious herb gravy is comfort food at its best.
Provided by EatingWell Test Kitchen
Categories Mother's Day Breakfast and Brunch Recipes
Time 55m
Number Of Ingredients 31
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.
Nutrition Facts : Calories 354.1 calories, Carbohydrate 33 g, Cholesterol 72.4 mg, Fat 12 g, Fiber 2 g, Protein 28.8 g, SaturatedFat 4.7 g, Sodium 570.7 mg, Sugar 6.2 g
CHICKEN AND WAFFLES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 10h
Yield 4 servings
Number Of Ingredients 23
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.
CHICKEN AND WAFFLES
This recipe has crunch, sweet and spicy, savory all in one.
Provided by Switzer
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Chicken
Time 1h5m
Yield 4
Number Of Ingredients 17
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.
Nutrition Facts : Calories 1793.4 calories, Carbohydrate 127.1 g, Cholesterol 396.8 mg, Fat 109.9 g, Fiber 4.8 g, Protein 72.9 g, SaturatedFat 27.5 g, Sodium 5234.2 mg, Sugar 17 g
CHICKEN AND LIEGE WAFFLES WITH HERB GRAVY
I LOVE chicken and waffles, and if you've ever had a Belgium Liege waffle you know that there is just no going back to an ordinary waffle. Served with fried chicken tenders and a simple herb gravy! Best to start this recipe the night prior so the chicken tenders have time to marinate.
Provided by Halfwaybroken7
Categories Breakfast
Time 9h
Yield 7 serving(s)
Number Of Ingredients 25
Steps:
- First start with the chicken. Combine the buttermilk with 1tbsp each of paprika, salt, and pepper. Marinate chicken for at least 8 hours or overnight if you can.
- When ready to prepare the meal, start with making the waffle dough. In a medium bowl heat 1/3 c milk and 1 stick of butter until melted and combined. Add the eggs and vanilla and whisk lightly.
- In a stand mixer with dough hook attachment, combine 2c flour, yeast, and 1/2 tsp salt. Turn the mixer to low and slowly add the milk mixture. Increase speed to medium and beat until the dough barely sticks to the bowl, scraping down the sides as necessary.
- Lightly oil a bowl and place the dough in there. Cover and let rise until double (appx 1 hour).
- For the chicken, combine 2 c flour with 1 tablespoons each of paprika, salt, and pepper. Add the marinated chicken to coat, then set aside on a cooling rack for 5 minutes.
- Fry the breaded chicken in 350 degree oil for 3 mins on each side or until brown and crispy. Drain on a wire rack and keep warm in oven until ready to use.
- Now you can start the gravy. In a large saucepan cook chopped garlic in 2tbsp butter over medium heat for 30 seconds. Add 2 tablespoons flour and stir until mixed. Add chicken broth and 1/2 c milk. Cook over medium heat until thickened and bubbly. Stir in fresh sage, thyme, salt and pepper to taste. Cook for 1 more minute.
- Once waffle dough has doubled, start heating up your waffle iron. Knead the pearl sugar into the dough and divide the dough into 7 4 ou pieces. One piece at a time, spread the waffle dough into the middle of the waffle iron (it won't take up the whole space). Cook until brown (2-3 minutes), and careful when removing as the melted sugar is HOT).
- Serve waffle with chicken covered in gravy, and maple syrup if desired. I promise the combination is awesome!
Nutrition Facts : Calories 1687, Fat 145.4, SaturatedFat 28.3, Cholesterol 103.6, Sodium 2465.5, Carbohydrate 85.9, Fiber 3.6, Sugar 25.4, Protein 14.4
BAKED CHICKEN AND WAFFLES WITH MAPLE GRAVY
All the wonderfulness of the fried version. Crunchy chicken over a crispy Belgian waffle drizzled with sweet gravy is the ultimate sweet-and-savory combo.
Provided by Evareneg
Categories Waffles
Time 1h7m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to an even thickness.
- Place panko and 1/3 cup flour into separate shallow bowls.
- Combine 1 egg, milk, and Dijon mustard in another shallow bowl. Dip each chicken breast into the mixture; coat in the panko mixture. Place breaded chicken breasts on a baking sheet.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Reduce oven temperature to 200 degrees F (95 degrees C).
- Combine 1 cup flour, whole wheat flour, baking soda, and salt in a bowl.
- Mix buttermilk, 1 egg, and 2 tablespoons butter together in another bowl. Whisk gently into the flour mixture. Beat together until batter is smooth.
- Preheat a waffle iron according to manufacturer's instructions. Add about 1/2 cup batter into the preheated waffle iron. Cook until waffle is golden brown and the iron stops steaming, about 5 minutes. Transfer waffle to a wire rack set over a baking sheet; place in the oven to keep warm. Repeat with the remaining batter.
- Heat 3 tablespoons butter in a heavy saucepan over medium heat. Add 3 tablespoons flour; cook, stirring constantly, until golden brown, 2 to 3 minutes. Whisk in chicken stock slowly. Increase heat to medium-high; bring gravy to a boil. Cook, stirring constantly, until thickened, about 10 minutes. Season with salt and pepper; stir in maple syrup. Reduce heat to low until ready to serve over the baked chicken and waffles.
Nutrition Facts : Calories 351.2 calories, Carbohydrate 53.7 g, Cholesterol 84.5 mg, Fat 10.8 g, Fiber 1.6 g, Protein 15 g, SaturatedFat 5.7 g, Sodium 595 mg, Sugar 14.1 g
WAFFLE GRAVY
There is no better way to enjoy waffles than to top them with this mildly sweet, made-from-scratch, custard pudding. It's a German Mennonite recipe, and this is the version that's used in my family. Looking around on the web, I found some other variations: 1. Use 1/2 c of waffle batter in place of the cornstarch, egg, and salt. 2. Substitute flour for the cornstarch, omit egg and salt, stir 2-8 T butter into the finished sauce.
Provided by Kate S.
Categories Breakfast
Time 5m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Whisk all ingredients together in a saucepan.
- Cook over low heat, stirring constantly until mixture just comes to a boil.
- Serve over waffles topped with stewed or sugared fruit (try blueberries, strawberries, peaches, or anything you like).
Nutrition Facts : Calories 644.3, Fat 22.6, SaturatedFat 12.7, Cholesterol 254.3, Sodium 602.9, Carbohydrate 87.9, Fiber 0.1, Sugar 50.4, Protein 22.3
CLASSIC CHICKEN & WAFFLES
A down-home diner special gets weeknight-easy with the help of rotisserie chicken. Want 'em even faster? Make the waffles ahead and freeze till dinnertime. -Lauren Reiff, East Earl, PA
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in broth and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in chicken; heat through. Keep warm., Preheat waffle maker. Whisk together flour, sugar, baking powder and salt. In another bowl, whisk together eggs, milk and melted butter; add to dry ingredients, stirring just until moistened., Bake waffles according to manufacturer's directions until golden brown. Top waffles with chicken mixture and, if desired, green onions.
Nutrition Facts : Calories 488 calories, Fat 23g fat (13g saturated fat), Cholesterol 154mg cholesterol, Sodium 981mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 1g fiber), Protein 24g protein.
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