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
NASHVILLE HOT CHICKEN AND WAFFLE SANDWICH
When you want to impress dinner guests in the most delicious way, try this hot chicken waffle sandwich! The waffle is tender and slightly sweet, which balances the spiciness from the chicken perfectly. The chicken is insanely crunchy on the outside with a slightly sticky, spicy glaze. The hot chicken and cold crunch of the slaw is perfect.
Provided by NicoleMcmom
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 1h45m
Yield 4
Number Of Ingredients 18
Steps:
- Begin preparing chicken: place chicken thighs in a medium bowl. Add buttermilk and hot sauce and stir to coat. Cover and refrigerate for at least 1 hour, or overnight.
- Prepare waffles: combine waffle mix, water, egg, and oil in a medium bowl; whisk until well combined.
- Preheat the oven to 250 degrees F (120 degrees C). Preheat a mini waffle maker according to manufacturer's instructions.
- Spray waffle maker with cooking spray. Cook waffles one at a time until golden brown. Place cooked waffles on a baking sheet and place in the oven to keep warm.
- Finish preparing chicken: heat 3 inches of oil to 350 degrees F (175 degrees C) in a deep cast iron skillet or Dutch oven.
- While oil heats, combine flour, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper in a shallow dish.
- Remove chicken thighs from the buttermilk mixture one at a time and allow excess to drip off. Coat chicken lightly in flour mixture and shake off any excess. Repeat the process once more, dipping chicken back in the buttermilk mixture and flour mixture, and shaking off any excess. Place chicken on a wire rack set inside a rimmed baking sheet. Repeat to coat remaining chicken.
- Fry 2 chicken thighs at a time in the hot oil until an instant-read thermometer inserted into the center reads 170 degrees F (77 degrees F), turning 2 to 3 times, about 8 minutes per batch. Drain chicken on a clean wire rack set inside a paper towel-lined baking sheet.
- Combine remaining paprika, garlic powder, salt, and pepper with cayenne pepper and brown sugar in a medium bowl. Carefully whisk in 1 cup of the hot frying oil. Brush each fried chicken thigh with the spicy oil mixture.
- Stir maple syrup into the remaining spice mixture.
- Place 1 piece of chicken on a waffle and top with 1/4 cup coleslaw. Drizzle with 2 teaspoons of the spicy maple mixture and place a second waffle on top. Repeat with remaining ingredients and serve immediately.
Nutrition Facts : Calories 989.6 calories, Carbohydrate 113.7 g, Cholesterol 142.6 mg, Fat 43.4 g, Fiber 6.5 g, Protein 37.6 g, SaturatedFat 9 g, Sodium 2386.7 mg, Sugar 15.8 g
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
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- In a small bowl, combine the salt, pepper, paprika, garlic, onion powder and cayenne. Season the chicken breasts with the mixture and place in a medium bowl. Let the chicken marinate in the spices for at least an hour.
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- Whisk the buttermilk or soured milk, kosher salt, garlic powder, onion powder, hot sauce, and smoked paprika together in a large mixing bowl.
- Add the boneless, skinless chicken thigh to the bowl, making sure every thigh is covered in the brine. Cover the bowl with plastic wrap and let the chicken marinate in the buttermilk brine from 1 hour to overnight in the fridge.
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