FRIED CHICKEN AND WAFFLES
Provided by Giada De Laurentiis
Categories main-dish
Time 9h15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the chicken: In a small bowl, mix together 1 3/4 teaspoons salt, zest and paprika. Sprinkle the breasts evenly with the mixture on all sides, rubbing the mixture into the chicken gently. Place in a bowl and cover with plastic wrap. Poke a few holes in the top so that air can circulate around the chicken. Refrigerate at least 8 hours or overnight.
- Remove the chicken from the refrigerator and allow to sit at room temperature for 20 minutes.
- Heat a 10-inch, straight-sided skillet over medium heat. Add the oil so it comes 1 inch up the side. Heat the oil until it reaches 325 degrees F on a deep-fry thermometer.
- In a shallow bowl or pie plate, whisk together the flour, cornmeal, remaining salt and the black pepper. Dredge each breast in the dry mixture, making sure each piece is covered well with the mixture. Place each piece of chicken in the hot oil, letting it fall away from you, as to not splash yourself with hot oil. Fry the chicken for 10 minutes on the first side. Gently flip each piece of chicken and continue cooking on the other side until golden brown and cooked through, about 10 more minutes. Remove the chicken from the oil and allow it to drain for 5 minutes on a paper-towel-lined plate.
- For the waffles: Preheat a standard waffle iron. With a whisk, mix together the waffle mix, 1 1/2 cups water, the vegetable oil and cinnamon until smooth. Lightly spray the waffle iron with nonstick cooking spray. Ladle approximately 3/4 cup of the batter into the iron and cook until the waffle is golden brown and crisp, 3 to 4 minutes. Remove the waffle to a plate and repeat with remaining batter.
- Serve the chicken and waffles hot, with maple syrup and butter.
OVEN FRIED CHICKEN AND WAFFLES RECIPE - (3.5/5)
Provided by nekmor
Number Of Ingredients 27
Steps:
- Chicken Directions: Whisk buttermilk and egg whites in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 30 minutes. Preheat oven to 425°F. Line a rimmed baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray. Whisk flour, cornmeal, salt, black pepper, and red pepper in a small bowl. Place the flour mixture in a paper bag or large sealable plastic bag. Place one piece of chicken in the bag and toss to coat. Shake off excess flour and place the chicken on the prepared rack. Repeat with remaining chicken breasts. Discard any leftover flour mixture and buttermilk marinade. Lightly coat chicken with cooking spray. Bake at 425°F for 30 minutes; turn the pan and bake 20 minutes longer, or until chicken is brown and crispy. Servings: 4 Prep Time: 45 minutes (including marinating time) Cook Time: 50 minutes Total Time: 1 hour 35 minutes Waffle Directions: Preheat the waffle iron to medium-high heat. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside. In a large bowl, whisk together buttermilk, butter, vanilla and eggs; add the flour mixture, and mix until batter is combined. Do not over mix - there should still be some lumps. Spray preheated waffle iron with cooking spray. Using a soup ladle, spoon a ladle full of batter into the waffle iron and close the lid. Cook until golden brown about 4-5 minutes. Serve immediately or keep warm for a few minutes in a low heated oven. Note: If the waffles are getting dark brown, turn down the heat on the iron. If they're pale, increase the heat, or let them cook a bit longer. Servings: 8 waffles Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Maple Gravy Directions: Heat butter in a heavy pan over medium heat. Add Wondra® flour and stir constantly 2-3 minutes until flour turns golden brown. Slowly whisk in stock. Over medium-high heat, bring to a boil, stirring constantly until gravy thickens (about 10 minutes). Season with salt and pepper to taste, then stir in syrup. Reduce heat to low until ready to serve. Servings: 4 servings Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes
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.
FRIED CHICKEN WAFFLES
Savory fried chicken served on top of waffles made from Pillsbury biscuits dough with bacon bits. That's a one heck of delicious meal! Don't forget to drizzle some Maple Syrup before enjoying!
Provided by SharonChen
Categories One Dish Meal
Time 12h20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Marinade chicken with butter milk, seasoned salt, black pepper and paprika over night.
- When ready to cook, coat chicken with Panko breadcrumbs and set aside.
- Heat up a large skillet. Cook bacon over high heat until crisp. Transfer to a paper towel to soak up the dripping.
- In the same skillet, add vegetable oil into the bacon dripping. Over high heat, fry prepared chicken. Fry about 3 minutes each side until chicken is cooked through and turns golden. Transfer to a bowl and set aside.
- Break bacon into small bits and divide into 3 portions.
- Open two packages of Pillsbury Biscuits dough. Fold 1 portion of bacon bits into one dough and use both of your palms to flat it out into a 7-inch dough circle. Do the same for the second dough.
- Preheat your waffle maker. Place one dough circle into the waffle maker and cook for 5 minutes. Repeat this step for the second dough circle.
- Place waffles onto desired plates. Drizzle with Maple syrup. Put chicken on top of the waffles. Sprinkle with remaining bacon bits and drizzle more Maple syrup if desire. Enjoy!
Nutrition Facts : Calories 904.6, Fat 59.4, SaturatedFat 11.7, Cholesterol 95.8, Sodium 1057.3, Carbohydrate 53.5, Fiber 2.9, Sugar 7, Protein 37.6
QUICK FRIED CHICKEN AND WAFFLES
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
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.
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 IN A WAFFLE
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
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
FRIED CHICKEN AND SOURDOUGH WAFFLES RECIPE BY TASTY
Ever wonder what to do with all the sourdough discard leftover from feeding your starter? Look no further than this chicken and waffles recipe. Simply add a little bit of discard to your batter for a delicious brunch with a unique twist.
Provided by Matt Ciampa
Categories Breakfast
Time 1h10m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Marinate the chicken: Generously season the chicken thighs with salt and pepper, then place in a large zip-top bag. Pour the buttermilk into the bag and seal to close. Marinate the chicken in the refrigerator for 30 minutes.
- Fry the chicken: Heat the canola oil in a large pot until it reaches 350°F (180°C). Set a wire rack over a baking sheet. Preheat the oven to 250°F (120°C).
- In a large bowl, whisk together the flour, baking powder, onion powder, garlic powder, and salt. Add the buttermilk, a little bit at a time, and stir with a rubber spatula to incorporate into the dry ingredients. It should be clumpy.
- Transfer a chicken thigh directly from the marinade to the flour mixture. Evenly coat the chicken all over, pressing to adhere the dry ingredients. Set on the wire rack and repeat with the remaining chicken.
- Working 2 pieces at a time, fry the chicken in the hot oil until golden brown and the internal temperature reaches 165°F (75°C), 5-7 minutes, turning occasionally to make sure the chicken browns evenly. Remove from the oil and let drain on a paper towel-lined baking sheet. Season with salt. Keep warm in the oven while you make the waffles.
- Make the waffles: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a medium bowl, whisk together the eggs, buttermilk, sourdough discard, and melted butter. Whisk the wet ingredients into the dry ingredients until fully combined.
- Add ½ cup (55 G) of waffle batter to the center of the preheated waffle iron. Cook until the waffle is golden brown and cooked through, 4-6 minutes. Transfer waffle to plate, spread 1 tablespoon of butter on top, then repeat with the remaining batter.
- To serve, add 1 waffle to each plate. Top with a piece of chicken and drizzle with maple syrup and hot sauce, if using.
- Enjoy!
FRIED CHICKEN AND WAFFLES AS MADE BY BREANA JACKSON RECIPE BY TASTY
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
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
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.
More about "oven fried chicken and waffles recipe 355"
OVEN-FRIED CHICKEN AND WAFFLES WITH MAPLE GRAVY - THE …
From thebakermama.com
Servings 4Estimated Reading Time 5 minsCategory MainTotal Time 2 hrs 20 mins
- Whisk buttermilk and egg whites in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 30 minutes.
- Heat butter in a heavy pan over medium heat. Add flour and stir constantly 2-3 minutes until flour turns golden brown. Slowly whisk in stock.
OVEN-FRIED CHICKEN WITH WAFFLES AND WHITE GRAVY
From bakerbynature.com
5/5 (1)Category BreakfastCuisine SouthernTotal Time 1 hr
- Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper or a silicon baking mat; set aside.
- In a small pan over medium-heat, melt the butter and whisk together with the flour for about 2 minutes. Add in the milk, salt, and pepper. Let simmer until thickened; about 5 minutes. Remove from heat.
- Place a waffle on a serving plate. Top with chicken, then generously pour gravy on top of chicken and waffle. Repeat for the second waffle dish. Top with chopped scallions, if desired.
FRIED CHICKEN AND WAFFLES | CHICKEN.CA
From chicken.ca
THE OVEN FRIED CHICKEN & WAFFLES YOU DIDN'T KNOW YOU NEEDED
From atablewithaulson.com
Cuisine Various, Asian, FusionCategory Lunch, DinnerServings 4Total Time 1 hr 15 mins
BAKED FRIED CHICKEN & WAFFLES RECIPE - RECIPES.NET
From recipes.net
WAFFLES AND FRIED CHICKEN RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
FRIED CHICKEN AND WAFFLES - SON SHINE KITCHEN
From sonshinekitchen.com
CHICKEN AND WAFFLES - A CLASSIC TWIST
From aclassictwist.com
HOMEMADE CHICKEN AND WAFFLES - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
HEALTHY CHICKEN AND WAFFLES RECIPE - THE BEACHBODY BLOG
From beachbodyondemand.com
HOT HONEY CHICKEN AND WAFFLES - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
SOUTHERN FRIED CHICKEN AND WAFFLES | THE RECIPE CRITIC
From therecipecritic.com
ULTIMATE SOUTHERN-STYLE CHICKEN AND WAFFLES - GARLIC & ZEST
From garlicandzest.com
FRIED CHICKEN AND WAFFLES - SPEND WITH PENNIES
From spendwithpennies.com
CHICKEN AND WAFFLES RECIPE (THE BEST!) - BUTTER BE READY
From butterbeready.com
10 CHICKEN AND WAFFLES IDEAS | CHICKEN AND WAFFLES, RECIPES, WAFFLES
From pinterest.ca
FRIED CHICKEN AND WAFFLES - LIFE IS A PARTY
From lifeisaparty.ca
SKILLET FRIED CHICKEN AND WAFFLES - DAD WITH A PAN
From dadwithapan.com
SOUTHERN FRIED CHICKEN AND WAFFLES - SWEET TEA + THYME
From sweetteaandthyme.com
OVEN FRIED CHICKEN - CAFE DELITES
From cafedelites.com
LINDA'S SAVORY WAFFLES WITH OVEN-FRIED CHICKEN RECIPE
From recipes.sparkpeople.com
WAFFLE BATTER FRIED CHICKEN | I HEART RECIPES
From iheartrecipes.com
FRIED CHICKEN AND WAFFLES - KEVIN IS COOKING
From keviniscooking.com
BEST EVER FRIED CHICKEN AND WAFFLES RECIPE | GIRLCARNIVORE.COM
From girlcarnivore.com
FRIED CHICKEN AND WAFFLES RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SOUTHERN FRIED CHICKEN AND WAFFLES - WELL SEASONED STUDIO
From wellseasonedstudio.com
BUTTERMILK FRIED CHICKEN + CHEDDAR SCALLION WAFFLES RECIPE
From kiyafries.com
CHICKEN AND WAFFLES - RECIPE FOR CLASSIC COMFORT FOOD
From toriavey.com
FRIED CHICKEN AND WAFFLES RECIPE - BBC FOOD
From bbc.co.uk
WORLD ROCKIN' FRIED CHICKEN AND WAFFLES - TANGLED WITH TASTE
From tangledwithtaste.com
BEST CHICKEN AND WAFFLES RECIPE - EASY CHICKEN RECIPES
From easychickenrecipes.com
FRIED CHICKEN AND WAFFLES RECIPE - THRILLIST RECIPES
From thrillist.com
CHICKEN AND WAFFLES CASSEROLE | RECIPE | FRIED CHICKEN AND WAFFLES ...
From pinterest.ca
CHICKEN AND WAFFLES RECIPE - TODAY
From today.com
HOW TO MAKE CHICKEN AND WAFFLES RECIPE AT HOME (BREAKFAST FOR …
From stayingclosetohome.com
FRIED CHICKEN AND WAFFLES - SIMPLE TO SCRATCH
From simpletoscratch.com
CRUNCHIEST FRIED CHICKEN RECIPE | EVERY DAY KITCHEN | HOW TO MAKE ...
From kitchen.nine.com.au
CHICKEN AND WAFFLES RECIPE - DR. MONICA BRAVO
From drmonicabravo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love