Sriracha Chicken And Waffles Recipes

SRIRACHA CHICKEN AND WAFFLES

Steps:

• For the sriracha chicken: Stir the buttermilk, sriracha, 1 1/2 teaspoons seasoned salt and 1/2 teaspoon pepper together in a small baking dish or medium bowl. Set aside.
• Place a 12-inch-long piece of plastic wrap over a cutting board. Place a chicken breast on the plastic, drizzle with some olive oil and cover with another piece of plastic wrap. Using a mallet, small frying pan or rolling pin, pound the breast until it is about 1/2-inch-thick. Sprinkle with seasoned salt and pepper to taste.
• Place the pounded breast in the buttermilk brine. Repeat with the remaining breast. Cover the dish or bowl with plastic wrap and soak for 4 hours to overnight.
• For the light and crispy honey waffles: Preheat a waffle iron to approximately 400 degrees F or its highest setting.
• In a medium bowl, whisk the all-purpose flour, cake flour, baking powder and salt together. In a small bowl, whisk the egg until golden and fluffy, about 1 minute. Whisk in the milk, oil, honey and vanilla.
• When the waffle iron is hot, pour the wet ingredients into the dry ingredients and stir until the ingredients just come together as a batter, about 30 seconds; it's okay to have tiny pockets of flour.
• Spray the preheated waffle iron with cooking spray. Using a small cup measure, pour in the correct amount of batter onto the waffle iron. Cook until golden brown. If not serving immediately, you can hold the waffles in a 200-degree-F oven on a rack.
• Meanwhile, pour 3 to 4 inches of frying oil into a heavy medium pot. Heat the oil until it registers 365 degrees F on a deep-fry thermometer.
• In a separate medium bowl or baking dish, combine the breadcrumbs, flour and the remaining 1 1/2 teaspoons seasoned salt and 1/2 teaspoon pepper and stir until combined.
• When ready to fry, remove a chicken breast from the buttermilk but do not shake off the excess buttermilk. Coat the breast in the breadcrumb mixture and press it firmly onto the chicken. Shake off excess. Carefully place the chicken in the oil and repeat with the remaining breast. Fry until cooked though and an instant-read thermometer inserted into a breast registers 160 degrees F, 3 to 5 minutes. Transfer the chicken to a wire rack-lined baking sheet to drain.
• To serve, place the fried chicken on top of the waffles. Serve with softened butter, maple syrup and sriracha.

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.

ONE-PAN SRIRACHA CHICKEN AND VEGGIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Season chicken thighs with salt and pepper.
• Melt 3 tablespoons butter in a large oven-proof skillet over medium-high heat. Place chicken skin-side down in the skillet; cook until browned, about 3 minutes. Flip and cook until second side is browned, 3 to 4 minutes. Transfer to a plate. Drain excess grease if desired.
• Heat remaining 1 tablespoon butter in the skillet. Add onion and garlic; cook and stir until fragrant, about 2 minutes. Stir in potatoes and red bell pepper; cook until tender, 5 to 10 minutes. Place chicken thighs on top.
• Mix sriracha sauce and brown sugar together in a bowl; pour evenly over chicken.
• Bake in the preheated oven until an instant-read thermometer inserted into the chicken reads 165 degrees F (74 degrees C) and potatoes are browned, about 30 minutes.