Cornbread Waffles Recipes Recipe For Chicken

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.

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!

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.

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:

• 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.

WAFFLE IRON CORNBREAD

Steps:

• Preheat and lightly grease a waffle iron according to manufacturer's instructions.
• Whisk cornmeal, flour, baking powder, baking soda, salt, and paprika together in a bowl. Stir buttermilk, butter, and egg together in a separate bowl; stir into flour mixture until batter is just blended.
• Ladle 1/2 to 3/4 cup batter into the preheated waffle iron; cook waffle according to manufacturers' instructions until golden brown, about 5 minutes. Repeat with remaining batter.