Chicken In A Waffle Recipes

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CHICKEN AND WAFFLES



Chicken and Waffles image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 10h

Yield 4 servings

Number Of Ingredients 23

8 boneless, skin-on chicken thighs
2 cups buttermilk
2 1/2 cups all-purpose flour, plus more if needed
1 tablespoon seasoned salt, such as Lawry's
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1 teaspoon ground dried thyme
1/2 teaspoon cayenne pepper, plus more if needed
1/4 cup milk, plus more if needed
Vegetable oil, for frying
2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups milk
1 tablespoon vanilla extract
4 large egg whites plus 2 large egg yolks
8 tablespoons (1 stick) salted butter, melted
1 to 2 jalapenos, chopped
1 cup pancake syrup
1/4 cup bourbon
4 tablespoons (1/2 stick) salted butter
1/4 teaspoon cayenne pepper

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 IN A WAFFLE



Chicken in a Waffle image

Baked chicken nuggets are coated in savory waffle batter and cooked until crisp and golden in a waffle iron. Dip in barbeque sauce or maple syrup and gobble them up!

Provided by Snacking in the Kitchen

Categories     100+ Breakfast and Brunch Recipes     Waffle Recipes

Time 40m

Yield 6

Number Of Ingredients 13

24 frozen chicken nuggets
cooking spray
1 ¼ cups all-purpose flour
¼ cup cornmeal
1 ½ teaspoons white sugar
1 ½ teaspoons baking powder
1 teaspoon salt
¾ teaspoon baking soda
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
1 ¾ cups buttermilk
⅓ cup vegetable oil
2 eggs, beaten

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spread chicken nuggets out on a baking sheet.
  • Bake nuggets in the preheated oven until hot and crispy, 11 to 13 minutes.
  • Preheat a waffle iron according to manufacturer's instructions and lightly coat with cooking spray.
  • Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, black pepper, and cayenne pepper together in a bowl. Whisk buttermilk, oil, and eggs together in another bowl. Pour buttermilk mixture into flour mixture and stir until batter is just-combined.
  • Place 1 chicken nugget in the center of each waffle section on the waffle iron. Cover each nugget with about 1 tablespoon of batter, close the waffle iron, and cook until golden and crisp, about 4 minutes. Repeat with remaining nuggets and batter.

Nutrition Facts : Calories 488.5 calories, Carbohydrate 40.6 g, Cholesterol 108.7 mg, Fat 27.5 g, Fiber 1.3 g, Protein 19.7 g, SaturatedFat 6.8 g, Sodium 1154.5 mg, Sugar 4.8 g

CITY CHICKEN



City Chicken image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 7

2 pounds cleaned pork tenderloin, cut into 1/2-inch cubes
1/2 cup all-purpose flour
2 1/2 teaspoons sweet paprika
Kosher salt and freshly cracked black pepper
2 cups plain breadcrumbs
2 large eggs, beaten
Olive oil, for cooking

Steps:

  • Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  • Thread the pork cubes onto eight 6-inch skewers, dividing evenly. Set aside.
  • In a bowl, whisk together the flour and 1 teaspoon paprika. Season with salt and pepper, then set aside. In another bowl, whisk together the breadcrumbs and 1 teaspoon paprika. Season with salt and pepper and set aside. In another bowl, whisk together the eggs and remaining 1/2 teaspoon paprika. Season with salt and pepper, then set aside.
  • Dredge the skewers in the flour, then egg, then breadcrumb mixture, shaking off any excess in between. Place a large cast-iron pan on the direct-heat side of the grill. Add enough olive oil to come 1 to 1 1/2 inches up the side of the pan. Once the oil is hot, add the pork skewers in batches. Do not overcrowd the pan! Cook, allowing to deeply brown on all sides, 2 to 3 minutes per side. Once all the skewers are browned, return them all to the pan, then move the pan to the indirect-heat side of the grill and finish cooking until the internal temperature reaches 150 degrees F, 15 to 20 minutes more. Serve!

CHICKEN & WAFFLES



Chicken & Waffles image

My first experience with this dish sent my taste buds into orbit. I first made this chicken and waffles recipe into appetizers, but we all love them as a main course, too. -Lisa Renshaw, Kansas City, Missouri

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 4

12 frozen crispy chicken strips (about 18 ounces)
1/2 cup honey
2 teaspoons hot pepper sauce
8 frozen waffles, toasted

Steps:

  • Bake chicken strips according to package directions. Meanwhile, in a small bowl, mix honey and pepper sauce., Cut chicken into bite-sized pieces; serve on waffles. Drizzle with honey mixture.

Nutrition Facts : Calories 643 calories, Fat 22g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 958mg sodium, Carbohydrate 93g carbohydrate (39g sugars, Fiber 6g fiber), Protein 21g protein.

CLASSIC CHICKEN & WAFFLES



Classic Chicken & Waffles image

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

3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup chicken broth
1-1/4 cups 2% milk
2 cups coarsely shredded rotisserie chicken
WAFFLES:
2 cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1-1/2 cups 2% milk
5 tablespoons butter, melted
Sliced green onions, optional

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.

FRIED CHICKEN AND WAFFLES AS MADE BY BREANA JACKSON RECIPE BY TASTY



Fried Chicken And Waffles As Made By Breana Jackson Recipe by Tasty image

This iconic dish of flavorful, crispy fried chicken paired with fluffy, buttery waffles is a match made in culinary heaven. The homemade spice mix takes this chicken to a whole new level-you will be making it in batches to have on hand for years to come! The deep spices in the chicken are offset by the rich browned-butter waffles that only get better when drizzled with syrup and hot sauce for a sweet and spicy finish.

Provided by Breana Jackson

Time 1h

Yield 3 servings

Number Of Ingredients 30

4 cups buttermilk, or water
4 tablespoons kosher salt, plus a pinch, divided
8 chicken wings
peanut oil, or grapeseed oil, for frying
1 tablespoon onion powder
1 tablespoon McCormick® Smoked Paprika
1 tablespoon McCormick® Garlic Powder
1 ½ tablespoons McCormick® ground black pepper
1 tablespoon McCormick® Poultry Seasoning
1 tablespoon cayenne pepper
1 teaspoon McCormick® Ground Mustard
2 cups all purpose flour
¼ cup cornstarch
2 large eggs
1 cup buttermilk, room temperature
1 teaspoon hot sauce, of choice
1 ½ sticks unsalted butter
2 ice cubes
2 cups all purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 pinch kosher salt
2 cups buttermilk, room temperature
2 large eggs
1 tablespoon McCormick® vanilla extract
nonstick cooking spray, for greasing
unsalted butter
maple syrup
hot sauce

Steps:

  • Brine the chicken: In a large bowl or container, combine the buttermilk and 2 tablespoons of salt. Add the chicken to the brine, making sure to submerge fully. Cover and refrigerate for at least 2 hours, or overnight. When ready to use, remove the chicken wings from the brine and pat dry with paper towels. Transfer to a wire rack set over a baking sheet.
  • Preheat the oven to 300°F (150°C).
  • Fill a large cast iron skillet ¾ of the way with peanut oil and heat over medium-high heat until the temperature reaches 350°F (180°C).
  • In a small bowl, whisk together 2 tablespoons salt, the onion powder, paprika, garlic powder, black pepper, poultry seasoning, cayenne, and ground mustard until well combined.
  • Transfer all but 2 tablespoons of the spice mixture to a medium bowl with the flour and cornstarch and whisk until well combined.
  • In a separate medium bowl, whisk together the eggs, buttermilk, hot sauce, and a pinch of salt until well combined.
  • Coat a chicken wing in the flour mixture, shaking off any excess, then dip in the buttermilk mixture, letting any excess drip off. Coat again in the flour mixture, pressing the flour into the chicken. Return the coated chicken to the wire rack and repeat with the remaining wings.
  • Working with 2-3 wings at a time, fry the chicken in the hot oil until golden brown and the internal temperature reaches 160-165°F (70-75°C). Remove the chicken from the oil, sprinkle on both sides with a pinch of the reserved spice mix, then set on a clean wire rack set over a baking sheet to cool. Repeat with the remaining chicken. When finished frying, transfer the chicken to the oven to keep warm until ready to serve.
  • Make the waffles: Melt the butter in a medium nonstick saucepan over medium-high heat. Cook, stirring occasionally, until the butter turns dark brown and smells nutty, between 7-10 minutes. Watch carefully and focus on color, so the butter does not burn, aiming from brown not black bits. Remove the pot from the heat.
  • Add an ice cube to the butter and slowly let it melt. It may froth and bubble. Add the remaining ice cube and gently stir until melted. Pour ½ cup of the browned butter into a liquid measuring cup or heatproof bowl and let cool completely, about 5 minutes. Store any remaining browned butter in the refrigerator for another use.
  • Preheat a waffle iron to medium-high heat.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • In a medium bowl or large liquid measuring cup, whisk together the buttermilk, browned butter, eggs, and vanilla until well combined.
  • Pour the wet ingredients into the dry ingredients and whisk until just combined, being careful not to overmix. Let the batter sit for 5-7 minutes while the leavening agents activate.
  • Grease the waffle iron with nonstick spray, then cook the waffles according to the manufacturer's instructions. You should have about 6 total, depending on the waffle iron. Set the waffles on a baking sheet as they finish cooking and transfer to the oven with the chicken to keep warm until ready to serve.
  • To serve, place a waffle on each plate (either whole or cut into 4 pieces) and set 2-3 wings on top of or next to each waffle. Top the waffles with butter, maple syrup, and/or hot sauce, if desired. Serve hot.
  • Any leftover waffles can be wrapped individually in plastic wrap, then placed in a zip-top bag and stored in the refrigerator for up to 2 days.
  • Enjoy!

Nutrition Facts : Calories 1479 calories, Carbohydrate 196 grams, Fat 45 grams, Fiber 7 grams, Protein 69 grams, Sugar 37 grams

CHICKEN AND WAFFLES



Chicken and Waffles image

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

4 eggs
¼ cup heavy cream
2 tablespoons cayenne pepper
1 tablespoon salt
1 tablespoon ground black pepper
2 cups all-purpose flour
1 cup cornstarch
1 tablespoon salt
1 quart peanut oil for frying
8 chicken tenders
1 cup mayonnaise
¼ cup maple syrup
2 teaspoons prepared horseradish
1 teaspoon dry mustard powder
12 slices bacon
8 thin slices Cheddar cheese
8 plain frozen 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.

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

QUICK FRIED CHICKEN AND WAFFLES



Quick Fried Chicken and Waffles image

Keep the waffles warm in a 200-degree oven while making the chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 55m

Number Of Ingredients 10

2 large eggs, lightly beaten
3 cups low-fat buttermilk
1 stick unsalted butter, melted and cooled, plus more, room temperature, for serving
3 cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Kosher salt and freshly ground pepper
1 cup safflower oil, plus more for brushing
4 thin chicken cutlets (about 1 pound total), patted dry
Pure maple syrup and hot sauce, such as Tabasco, for serving

Steps:

  • Whisk together eggs, 2 cups buttermilk, and butter. In another bowl, whisk together flour, baking powder, baking soda, and 3/4 teaspoon salt. Transfer 1 cup flour mixture to a shallow bowl; fold rest into wet ingredients. Preheat a Belgian-waffle iron; brush with oil. Pour in 1 cup batter; spread, leaving a 1/2-inch border. Cook until golden brown, 8 to 10 minutes. Repeat with remaining batter.
  • Heat oil in a large skillet over medium-high. Season chicken with salt and pepper; dredge in reserved flour mixture. Shake off excess. Dip in remaining 1 cup buttermilk, then again in flour; repeat. Cook in batches until golden brown, 1 to 2 minutes a side. Transfer to a plate and serve, with waffles, butter, syrup, and hot sauce.

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From pitboss-grills.com


FRIED CHICKEN AND WAFFLES - SPEND WITH PENNIES
2019-08-17 Allow at least 2 hours or overnight for the marinade. Prepare the waffles. Mix the dry ingredients together. Then blend the sour cream, milk, butter, and egg yolks. Fold the wet mixture into the dry ingredients. Beat the egg whites till stiff peaks form and fold gently into the batter. Cook on a hot waffle iron.
From spendwithpennies.com


CHICKEN & WAFFLES CASSEROLE - PLAIN CHICKEN
2021-08-27 Instructions: Preheat oven to 350ºF. Grease a 9×13-inch baking dish. Slightly thaw the popcorn chicken and chop into bite-sized pieces. Toast waflles according to package directions and cut into cubes. Add half of the cubed waffles in a single layer. Top with half of the chicken pieces.
From plainchicken.com


CHICKEN AND WAFFLES RECIPES - NEW WAYS TO MAKE CHICKEN AND …
2015-08-05 Get the recipe at Tablespoon. Instead of your go-to pita bread, wrap a cheddar waffle around crunchy chicken, lettuce, and bacon. Top it off with maple balsamic vinaigrette. Get the recipe at Little Figgy. This mouth-watering cupcake is infused with a shot of maple syrup and topped with maple syrup buttercream, too.
From countryliving.com


10 RECIPES TO MAKE IN YOUR WAFFLE MAKER | RICARDO
Olive Focaccia Waffles. 3. Chocolate-Banana Waffle Toast. The base of these crisp, honeycomb-print toasts is white sandwich bread. Slather on some mayonnaise and then sprinkle with sugar before sending them to the waffle maker. Garnish with chocolate-hazelnut spread and bananas, and they’re simply delicious. Snacks.
From ricardocuisine.com


FRIED CHICKEN IN WAFFLE CONE | TASTEMADE
Steps. Heat oil to 350 degrees. Season chicken with salt and pepper. In a shallow dish, mix matzo meal and cornflakes.
From tastemade.com


CHICKEN SAUSAGE STUFFED WAFFLES - BRAKEBUSH
Preheat waffle iron. Beat eggs in a large bowl. Add flour, milk, vegetable oil, sugar, baking powder, salt, and vanilla until just smooth. Spray preheated waffle iron with nonstick cooking spray. Pour a layer of batter onto iron. Add as many breakfast sausage patties as your waffle iron will allow. Top with another layer of waffle batter.
From brakebush.com


CHICKEN AND WAFFLES RECIPE - COOKING WITH TAMMY.RECIPES
To a heated sauce pan melt butter. Adding syrup, honey, chili powder and combining. Adding Jack Daniels and stirring continuously until sauce thickens (Over cooking the sauce will cause it to caramelize.) Removing from stove top and drizzle unto waffle. Author: cookingwithtammy.
From cookingwithtammy.recipes


SOUTHERN FRIED CHICKEN AND WAFFLES - WELL SEASONED STUDIO
2021-12-23 Make the marinade. In a large bowl, whisk together 1 ½ cups buttermilk, 3 large eggs, and 1 Tbsp hot sauce. In a second large bowl, whisk together 3 cups all-purpose flour, 3 tsp Kosher salt, and 2 tsp garlic powder. Dredge the chicken. Place a wire rack on a rimmed baking sheet, then begin coating chicken.
From wellseasonedstudio.com


EASY CHICKEN AND WAFFLES | THE FOOD CAFE | JUST SAY YUM
2018-08-17 One chicken breast at a time fry until golden brown on each side, about 5 minutes per side, flipping only once. Place on a baking sheet lined with paper towels until all chicken has been fried. Mix all the waffle ingredients into a large bowl and pour into a lightly greased waffle iron. Cook until golden brown about 4 minutes.
From thefoodcafe.com


CHICKEN AND WAFFLE SKEWERS • DANCE AROUND THE KITCHEN
2021-12-16 Chicken and Waffle Skewers Ingredients. Chicken: I love to use the CHEF’S CRAFT® Grilled Chicken Breast Chunks, simply because of the ease of prep and the excellent flavor.However, you could dice up leftover grilled chicken or use shredded rotisserie chicken, too. Waffles: Frozen waffles make this recipe SO simple!I used the Eggo brand Homestyle …
From dancearoundthekitchen.com


WAFFLE BATTER FRIED CHICKEN | I HEART RECIPES
2017-04-14 Sprinkle the waffle mix into a paper or plastic bag, along with the self rising flour. Coat the chicken with the waffle mix/ and flour mixture. Let the chicken sit for 10 minutes. Pour the oil into a large frying pan, and heat over medium heat. Once the …
From iheartrecipes.com


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