Creamed Chicken On Whole Grain Waffles Recipes

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SUNNY'S CRAZY RICH CHICKEN AND WAFFLES



Sunny's Crazy Rich Chicken and Waffles image

Provided by Sunny Anderson

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 21

1 1/2 cups all-purpose flour
2 tablespoons cornstarch
1 tablespoon cayenne pepper
Kosher salt and freshly ground black pepper
4 large eggs
2 tablespoons hot sauce
Kosher salt and freshly ground black pepper
1 1/2 pounds chicken tenders (or breasts cut into strips), at room temperature
4 tablespoons salted butter
4 tablespoons gold cocoa butter, such as Roxy & Rich
1/2 cup creamed honey
1/4 cup maple syrup
3 tablespoons hot sauce, preferably Frank's RedHot
Kosher salt and freshly ground black pepper
Peanut or vegetable oil, for frying
2 to 3 servings Sunny's 1-2-3 Waffles, recipe follows, cut into portions
Edible gold dust or highlight gold dust, for dusting
1 large egg
2 tablespoons whole milk
3 tablespoons self-rising flour
Nonstick cooking spray, for the waffle iron

Steps:

  • For the flour: Add the flour, cornstarch, cayenne, a pinch of salt and a few grinds of black pepper to a shallow dish. Mix to distribute ingredients evenly.
  • For the egg wash: Add the eggs, hot sauce, a pinch of salt and a few grinds of black pepper to a separate shallow dish. Whisk and add enough water to loosen, but still have enough body to coat something?like chicken!
  • For the chicken: Dunk the tenders in the flour mixture, shake the pieces off, then dip in the egg mixture. Shake off the excess egg mixture and toss the tenders back in the flour mixture to coat. Shake off the excess and rest on a wire rack for 10 to 15 minutes. (If any areas look like they are soaking up the flour quickly while resting, dust the chicken with some more of the flour mixture.)
  • Add the butter to a nonstick saucepan over medium heat and melt. Add the gold cocoa butter and stir until combined. Add the honey, maple syrup, hot sauce and some black pepper. Stir until combined and remove from the heat.
  • Add enough oil to reach more than 3 inches up the side of a Dutch oven or large heavy pot over medium-high heat and bring to 350 degrees F. Shake off any excess flour from the tenders and gently place them in the oil in batches to avoid overcrowding the pot. Cook, while maintaining the oil temperature at around 350 degrees F, until the tenders are golden brown and cooked through, about 4 minutes per batch. Remove to a paper towel-lined plate and sprinkle immediately with salt. Place on skewers with portions of Sunny's 1-2-3 Waffles. Drizzle with golden honey sauce and a shake of gold dust.
  • Separate the egg into 2 bowls. Whisk the yolk, then whisk in the milk followed by the flour.
  • Whisk the egg white until soft peaks form. Fold the white into the batter. Spray a waffle iron with cooking spray, then make waffles.

WHOLE GRAIN WAFFLES



Whole Grain Waffles image

I love experimenting with recipes, and I came up with this one after a lot of experimenting with my favorite waffle recipe. These are more filling than your average waffles. I use aluminum-free baking powder. These are wonderful with homemade blueberry syrup.

Provided by Michelle Ramey

Categories     100+ Breakfast and Brunch Recipes     Waffle Recipes

Time 15m

Yield 6

Number Of Ingredients 12

2 eggs, beaten
1 ¾ cups skim milk
¼ cup canola oil
¼ cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
½ cup flax seed meal
¼ cup wheat germ
¼ cup all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
¼ teaspoon salt

Steps:

  • In a large bowl, whisk together the eggs, milk, oil, applesauce, and vanilla. Beat in whole wheat pastry flour, flax seed meal, wheat germ, all-purpose flour, baking powder, sugar, and salt until batter is smooth.
  • Preheat a waffle iron, and coat with cooking spray. Pour batter into waffle iron in batches, and cook until crisp and golden brown.

Nutrition Facts : Calories 288 calories, Carbohydrate 28.4 g, Cholesterol 63.4 mg, Fat 15.8 g, Fiber 5 g, Protein 9.9 g, SaturatedFat 1.7 g, Sodium 393.8 mg, Sugar 7 g

CHICKEN AND WAFFLES



Chicken and Waffles image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 21

1 cup flour
1 cup whole wheat flour
2 tablespoons sugar
4 teaspoons dry mustard
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups buttermilk
1/2 cup unsalted butter, melted
2 eggs
1 tablespoon finely chopped fresh thyme
Roasted Chicken, recipe follows
Dijon Cream Sauce, recipe follows
8 boneless chicken breasts, skin on
4 tablespoons clarified butter** See Cook's Note
Kosher salt and freshly ground pepper, for seasoning
4 cups heavy cream
1 tablespoon finely chopped fresh thyme leaves
1 1/2 tablespoon Dijon mustard
1 tablespoon grainy Dijon mustard
Pinch kosher salt

Steps:

  • Sift together the flour, whole wheat flour, sugar, mustard, baking powder, baking soda, and salt.
  • In a separate bowl, whisk together the buttermilk, melted butter, and eggs. Combine the wet ingredients, dry ingredients, and thyme to form waffle batter.
  • Ladle the batter into the waffle iron, following the manufacturer's instructions. While the waffle iron is closed, trim any overflow with the back of a knife. Cook until golden.
  • Serve waffles hot, topped with hot Roasted Chicken and a generous amount of hot Dijon Cream Sauce.
  • Preheat the oven to 400 degrees F.
  • Heat a large ovenproof skillet over high heat. Meanwhile, rub the chicken breasts with the clarified butter, salt, and pepper. Place the chicken skin-side down in the hot skillet. Cook for 3 to 4 minutes until the skin is golden and crispy. Turn the breasts over and cook for another minute. Flip the chicken back onto the skin side and place the skillet directly in the oven. Roast for 10 to 12 minutes or until the juices run clear (see Cook's Note*). Remove the skillet from the oven and let the chicken rest for several minutes before slicing (see Cook's Note**).
  • Diagonally slice each chicken breast into 3 pieces.
  • In a stainless-steel saucepan, combine the cream and thyme. Cook over medium-high heat until reduced by one half. Remove from the heat and whisk in both Dijon mustards and salt. Serve warm.
  • The sauce can be stored in a covered container in the refrigerator for several days. Reheat over gentle heat while stirring constantly.

WHOLE-GRAIN HONEYED WAFFLES



Whole-Grain Honeyed Waffles image

Don't dismiss this recipe as healthy but tasteless because this is probably the best waffle recipe I've tried in a very long time. The texture is not grainy but just right and the flavor of honey and oats make it more like dessert than breakfast. I used oatmeal and threw in some flax seed because I didn't have wheat germ. I also used a local Idaho honey and diluted some whipping cream (maybe that was the secret) and added a splash of vinegar to the diluted milk to make buttermilk. I'll definitely be making these again, and I think I'll throw some fresh fruit on top. This recipe came from Family Circle All-Time Favorite Recipes.

Provided by AmyZoe

Categories     Breakfast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

1 cup oatmeal (or 1 cup natural wheat and barley cereal)
2 tablespoons toasted wheat germ
1/2 cup butter, melted
2 eggs, slightly beaten
1/4 cup honey
1 cup all-purpose flour
1/2 cup whole wheat flour or 1/2 cup rye flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
butter
syrup

Steps:

  • Heat waffle iron. Heat oven to 225.
  • Mix cereal and wheat germ in a large bowl.
  • Beat butter, eggs, and honey in a second bowl.
  • Add to cereal.
  • Mix flours, baking soda, and salt in a third bowl.
  • Add flour mixture alternately with buttermlk to cereal, stirring. Batter will be very stiff.
  • Make a total of 6 waffles in waffle maker according to manufacturer's directions.
  • Stack between sheets of waxed paper on baking sheet and keep warm in heated 225 oven.
  • Serve waffles with butter and syrup.

Nutrition Facts : Calories 397.6, Fat 19, SaturatedFat 10.8, Cholesterol 113.6, Sodium 602.5, Carbohydrate 48.1, Fiber 3.4, Sugar 15, Protein 10.6

OLD-FASHIONED CREAMED CHICKEN



Old-Fashioned Creamed Chicken image

Make and share this Old-Fashioned Creamed Chicken recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 30m

Yield 30 serving(s)

Number Of Ingredients 10

1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup chicken broth
1/2 cup half-and-half
1 tablespoon dry sherry
2 cups chopped cooked chicken breasts
1/2 teaspoon dried thyme
salt
black pepper
1 -2 tablespoon chopped fresh parsley, for garnish (or chopped scallion)

Steps:

  • In a medium saucepan, melt the butter over medium heat.
  • Whisk in the flour and cook, stirring constantly, until bubbling, about 1 minute.
  • Whisk in the broth, half-and-half, and sherry.
  • Bring to a boil, whisking frequently.
  • Decrease to a simmer and cook, stirring, until nice and thick, 3-5 minutes.
  • Stir in the chicken, the thyme, and salt and pepper to taste, and warm through.
  • Serve garnished with parsley or scallions.
  • Serve over egg noodles, toast, or waffles.

CREAMED CHICKEN



Creamed chicken image

Provided by Craig Claiborne And Pierre Franey

Categories     breakfast, brunch, sauces and gravies, main course

Time 20m

Yield Four servings

Number Of Ingredients 9

2 tablespoons butter
2 tablespoons flour
1 cup rich chicken broth
1/2 cup heavy cream
Salt to taste, if desired
Freshly ground pepper to taste
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne pepper
3 cups shredded cooked chicken

Steps:

  • Melt the butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add the broth, stirring rapidly with the whisk. Let the mixture simmer, stirring often, about 10 minutes. Add the cream, salt, pepper, nutmeg and cayenne.
  • Add the chicken and reheat gently. Serve on waffles or toast.

Nutrition Facts : @context http, Calories 367, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 25 grams, Fiber 0 grams, Protein 29 grams, SaturatedFat 13 grams, Sodium 480 milligrams, Sugar 2 grams, TransFat 0 grams

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

CREAMED CHICKEN ON WHOLE GRAIN WAFFLES



Creamed Chicken on Whole Grain Waffles image

Categories     Milk/Cream     Chicken     Dinner     Sherry     Winter     Tarragon     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings; can be doubled

Number Of Ingredients 8

2 skinless boneless chicken breast halves, cut into 1/2-inch cubes
2 tablespoons (1/4 stick) butter
1 1/2 tablespoons all purpose flour
1 cup canned low-salt chicken broth
1/3 cup whipping cream
1 tablespoon chopped fresh tarragon or 1 teaspoon dried
1 tablespoon Madeira or dry Sherry
4 frozen whole grain waffles, toasted

Steps:

  • Sprinkle chicken with salt and pepper. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add chicken and sauté until just cooked through, about 3 minutes. Using slotted spoon, transfer chicken to plate.
  • Melt remaining 1 tablespoon butter in same skillet over medium-high heat. Add flour and whisk 1 minute. Gradually whisk in broth, cream and tarragon. Bring to boil, whisking constantly. Reduce heat to medium-low. Simmer sauce 1 minute. Add Madeira and simmer until sauce thickens, about 2 minutes. Return chicken and any juices to sauce. Simmer until chicken is heated through, about 1 minute. Arrange 2 waffles on each plate; top with creamed chicken.

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