CHICKEN & WAFFLES ON A STICK RECIPE - (4.3/5)
Provided by á-14060
Number Of Ingredients 27
Steps:
- Fill a large, heavy-bottomed pot with a couple inches of oil. Preheat to 360ºF. 2 In a mixing bowl, combine the salt, pepper, garlic powder, onion powder, and cayenne pepper. Combine the spice mixture and chicken tenders in a plastic ziptop bag and toss to coat. Let sit for 10-15 minutes. 3 In a shallow dish, lightly beat the eggs and combine with the buttermilk and water. In another shallow dish, add the flour, corn starch and then season with salt and pepper. Dip each piece into the buttermilk mixture and then coat in flour. 4 Skewer each dredged chicken tender on the top of an 8-inch wooden skewer. Working in batches, fry the dredged chicken until golden brown, about 7 minutes. Remove fried chicken skewers to a paper towel-lined plate. Allow chicken to cool slightly. Discard hot used oil in a cool pot. Replace with a couple of inches of clean oil and return to 360ºF. 5 For the Malted Waffle Batter: In a large bowl, add the flour, malt powder, corn meal, sugar, baking powder, baking soda, corn starch and salt, and whisk to combine. Make a well in the center of the dry ingredients. Add the buttermilk, eggs, vanilla and butter, and whisk to combine, slowly incorporating the dry ingredients to prevent lumps. Allow batter to sit for 10-15 minutes. 6 Dip the cooled, fried chicken skewers into the waffle batter and into the hot oil. Fry until golden and crisp, 5 minutes. 7 Serve Chicken and Waffle skewers with maple syrup on the side. 8 Tips: - For easy dipping, put the waffle batter in a tall glass. Then dip the fried chicken into it. - For an extra-crispy fried chicken batter, try using rice flour.
CHICKEN AND WAFFLES ON A STICK
Waffle pops stuffed with chicken tenders are too cute to pass up. Before serving, drizzle them with melted butter and warm maple syrup. These skewered chicken and waffles are perfect for brunch, breakfast or as an appetizer.
Provided by Paula Deen
Categories Brunch kid friendly picnic
Time 8h25m
Yield 4
Number Of Ingredients 18
Steps:
- For the chicken: Fold together the chicken tenders, buttermilk, tarragon, thyme and cayenne pepper in a shallow dish until thoroughly combined. Cover and refrigerate overnight.
- Remove the chicken and buttermilk mixture from the refrigerator. Sift 1 cup flour, garlic powder, 2 teaspoons salt, 1 teaspoon pepper and onion powder into a separate shallow dish.
- Preheat the 3 cups oil in a large cast-iron pan over medium-high heat to about 350 °F. Thread each tender onto a skewer.
- Dredge each skewered tender in the flour mixture, coating completely and shaking off any excess. Dip each back in the buttermilk mixture and again in the flour mixture, gently shaking off any excess.
- In small batches, gently drop the skewers into the oil and fry, about 5 minutes. Flip and fry until golden brown, an additional 3 to 5 minutes. Drain on paper towels and season with salt and pepper.
- For the waffle batter: Place the 2 1/4 cup flour, milk, 1 1/4 cup and 2 tablespoons oil, sugar, vanilla extract, baking powder, baking soda, salt and eggs in a large bowl and whisk until no lumps remain. Dip the fried tenders in the batter, coating completely. In batches, gently drop the skewers back into the oil and fry, about 4 minutes. Flip and fry an additional 3 to 4 minutes. Drain on paper towels.
- Just before serving, brush with a light coating of melted butter and drizzle with maple syrup. Serve warm.
CHICKEN ON A STICK
Easy recipe for marinated chicken breast cooked on skewers on the grill. These are so simple, and your family will love them!
Provided by Chris
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h30m
Yield 4
Number Of Ingredients 3
Steps:
- Rinse chicken breasts and pat dry. Sprinkle with the meat tenderizer and place in a sealable plastic bag. Pour the dressing in the bag and turn the chicken to coat thoroughly. Seal and marinate in the refrigerator for 30 minutes to 1 hour.
- Preheat an outdoor grill for medium heat and lightly oil grate.
- Place the chicken onto skewers and grill over medium heat for 5 to 10 minutes per side. Chicken is done when its juices run clear.
Nutrition Facts : Calories 218.1 calories, Carbohydrate 3.1 g, Cholesterol 68.4 mg, Fat 9.8 g, Protein 27.4 g, SaturatedFat 1.7 g, Sodium 686.6 mg, Sugar 2.4 g
CHICKEN AND WAFFLES ON A STICK
Steps:
- For the chicken: Fold together the chicken tenders, buttermilk, tarragon, thyme and cayenne pepper in a shallow dish until thoroughly combined. Cover and refrigerate overnight.
- Remove the chicken and buttermilk mixture from the refrigerator. Sift the flour, garlic powder, 2 teaspoons salt, 1 teaspoon pepper and onion powder into a separate shallow dish.
- Preheat the oil in a large cast-iron pan over medium-high heat to about 350 degrees F. Thread each tender onto a skewer.
- Dredge each skewered tender in the flour mixture, coating completely and shaking off any excess. Dip each back in the buttermilk mixture and again in the flour mixture, gently shaking off any excess.
- In small batches, gently drop the skewers into the oil and fry, about 5 minutes. Flip and fry until golden brown, an additional 3 to 5 minutes. Drain on paper towels and season with salt and pepper.
- For the waffle batter: Place the flour, milk, oil, sugar, vanilla extract, baking powder, baking soda, salt and eggs in a large bowl and whisk until no lumps remain. Dip the fried tenders in the batter, coating completely. In batches, gently drop the skewers back into the oil and fry, about 4 minutes. Flip and fry an additional 3 to 4 minutes. Drain on paper towels.
- Just before serving, brush with a light coating of melted butter and drizzle with maple syrup. Serve warm.
CHICKEN ON A STICK
"Chicken is my family's favorite meat, whether it's roasted, barbecued or whatever," says Susan Post from Baltimore, Ontario. "I make these skewered chicken strips often, especially during the summer months. They're popular at our annual family picnic, too."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 skewers.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the oil, lemon juice, soy sauce, garlic, honey and seasonings. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 3-4 hours. Cover and refrigerate remaining marinade., Drain and discard marinade. On metal or soaked wooden skewers, thread chicken. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, uncovered, over medium-hot heat or broil 4 in. from the heat for 3-4 minutes on each side or until chicken is no longer pink, basting frequently with reserved marinade.
Nutrition Facts : Calories 97 calories, Fat 4g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 70mg sodium, Carbohydrate 2g carbohydrate, Fiber 1g fiber), Protein 12g protein. Diabetic Exchanges
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