Waffled Chicken With Spicy Syrup Recipes

SWEET HOT FRIED CHICKEN AND WAFFLES

Sweet Hot Fried Chicken and Waffles image

Provided by Amanda Freitag

Time 1h35m

Yield 8 servings

Number Of Ingredients 28

Ingredients

1 cup honey
1 cup maple syrup
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon ground black pepper
1 teaspoon apple cider vinegar
1/4 teaspoon cayenne
1/2 teaspoon kosher salt
2 cups all-purpose flour
1 cup shredded sharp Cheddar
2 tablespoons sugar
2 teaspoons baking powder
3 to 4 scallions, chopped, whites and greens separated
7 to 8 dashes hot sauce
2 teaspoons kosher salt, plus a pinch
2 large eggs
2 cups whole milk
8 tablespoons (1 stick) unsalted butter, melted
Nonstick cooking spray, for the waffle iron
Vegetable or canola oil, for frying
8 boneless, skin-on chicken thighs
1 cup buttermilk
2 cups all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon ground black pepper
1 1/2 teaspoons kosher salt, plus more for seasoning

Steps:

For the glaze: Combine the honey, maple syrup, chili powder, paprika, black pepper, vinegar, cayenne and salt in a small saucepot. Bring just to a simmer. Remove from the heat and let steep for 20 minutes, then strain into a clean container.
For the waffles: Preheat the oven to 250 degrees F and place a rack in the middle of the oven. Place a baking sheet fitted with a wire rack in the oven.
Whisk together the flour, Cheddar, sugar, baking powder, hot sauce, scallion whites and salt in a large bowl and set aside.
In another large bowl, whisk the eggs and a pinch of salt until just broken up, then add the milk and whisk. Pour in the melted butter and whisk until combined.
Add the wet ingredients to the dry ingredients and stir with a rubber spatula until the flour is just incorporated and no streaks remain (the batter may have a few lumps).
Preheat a Belgian waffle iron to medium heat according to the manufacturer's instructions. Spray with nonstick cooking spray, add some batter, close the lid, and cook until the steam starts to diminish (open the top and peek for doneness after a few minutes). Transfer the waffle to the wire rack in the oven to keep warm. Repeat with the remaining batter to make 8 waffles.
For the chicken: Pour 5-inches of oil in a heavy-bottomed pot. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.
Place the chicken thighs and buttermilk in a bowl. In a separate bowl, add the flour, garlic powder, onion powder, paprika, pepper and salt, and mix to combine. Dredge each thigh in the flour mix, then shake off any excess flour and carefully place in the oil. Fry until golden, 7 to 8 minutes. Remove the chicken to a paper bag or paper towels to drain excess grease and immediately season with salt.
Place each piece of fried chicken on top of a waffle and top each with some glaze and scallion greens to serve.

SPICY GLUTEN-FREE CHICKEN AND CHEDDAR WAFFLES WITH BLACKBERRY-MAPLE SYRUP

Spicy Gluten-Free Chicken and Cheddar Waffles with Blackberry-Maple Syrup image

These crispy Cheddar waffles combine with chicken tenders and a spicy blackberry-muddled maple syrup for a sophisticated version of a classic Southern dish that's also gluten free!

Provided by Angela Sackett Superhotmama

Categories 100+ Everyday Cooking Recipes

Time 1h10m

Yield 8

Number Of Ingredients 23

Ingredients

4 fresh blackberries
1 teaspoon ancho chile powder
¼ teaspoon red pepper flakes
1 cup pure maple syrup
2 pounds chicken tenders
1 orange, zested and juiced
salt and ground black pepper to taste
½ cup coconut flour
½ cup almond flour
1 teaspoon minced garlic
1 teaspoon smoked paprika
2 ¼ cups gluten-free all purpose baking flour
1 tablespoon baking powder
½ teaspoon dried rosemary
½ teaspoon ground thyme
¼ teaspoon sea salt
cooking spray
1 stick butter, softened
1 tablespoon maple syrup
1 cup shredded sharp Cheddar cheese
3 eggs
1 ¾ cups almond milk
¼ cup blackberries for garnish

Steps:

Muddle 4 blackberries in the bottom of a microwave-safe glass serving jar. Add chile powder and red pepper flakes, then maple syrup; stir syrup briskly until well combined.
Place chicken in a large, shallow baking dish. Drizzle with orange juice and season liberally with salt and pepper. Refrigerate until needed. Whisk orange zest with coconut flour, almond flour, garlic, and paprika. Set dredging mixture aside.
Mix gluten-free flour, baking powder, rosemary, thyme, and sea salt together in another bowl to start the waffle batter.
Preheat the oven to 400 degrees F (200 degrees C). Preheat a waffle iron according to manufacturer's instructions and spray with cooking spray.
Beat butter and maple syrup together in a bowl using an electric mixer until creamy. Add eggs 1 at a time. Gradually add the gluten-free flour mixture and milk in 3 alternating batches. Stir in Cheddar cheese just until combined. Pour batter into the preheated waffle iron. Cook until crisp and deeply brown, 6 to 8 minutes per waffle. Place waffles on a baking sheet and keep warm in the preheating oven while preparing chicken.
Line another baking sheet with parchment paper. Gently shake excess orange juice off each chicken tender and press all sides into the reserved coconut flour mixture. Place coated chicken on the prepared baking sheet. Remove waffles from oven and keep warm.
Bake chicken in the preheated oven, flipping halfway, until browned on both sides, about 20 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Microwave syrup until warm, about 1 minute. Top each waffle with a warm chicken tender or two and a handful of blackberries. Drizzle with the warmed spicy maple syrup.

Nutrition Facts : Calories 678.3 calories, Carbohydrate 68 g, Cholesterol 187.5 mg, Fat 29.5 g, Fiber 9 g, Protein 39.3 g, SaturatedFat 13.4 g, Sodium 514.4 mg, Sugar 29.1 g

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