Eggnog Fried Chicken Recipes

Steps:

• To cook the chicken, put the chicken pieces in a bowl and sprinkle with the salt, pepper, paprika, poultry seasoning, and garlic powder. Add the mustard and use your hands to work everything into the chicken. Pour in the buttermilk, cover with plastic wrap, and refrigerate for 2 hours.
• Heat 3 inches of oil to 325°F in a deep cast-iron skillet over medium heat. Combine the flour and Sazonador seasoning in a brown paper bag. Add a few pieces of chicken at a time and shake it like you mean it! Working in batches, fry the chicken until it is beautifully brown and crispy on one side, about 15 minutes. Turn and cook until a meat thermometer inserted into the meat registers 160°F, about 15 minutes. Drain on paper towels.
• To make the waffles, combine the flour, baking powder, cinnamon, and nutmeg in a medium bowl. Whisk the eggnog, egg yolks, and butter in another bowl. Stir the wet ingredients into the dry until combined; you don't want the batter to be lumpy or too smooth-just right.
• Whisk the egg whites until almost stiff; fold them into the batter.
• Heat a waffle iron. Spray the waffle iron with cooking spray. Pour some of the batter into the middle of the iron, following the manufacturer's instructions. Close and cook until golden brown and cooked through, 3 to 4 minutes. Repeat with the remaining batter.
• Top the waffles with fried chicken, Strawberry Butter, and maple syrup. Are you ready to Paaarrrtyyy!?
• Put the butter in a food processor fitted with the metal blade, and blend until smooth. Add the berries and grenadine and pulse until combined, but with small pieces of berry still visible.

Steps:

• Place chicken in resealable plastic bag, coat with eggnog, and refrigerate, 1 to 3 hours.
• Mix together panko, flour, garlic, chicken bouillon, baking soda, garlic salt, Italian seasoning, dried thyme, paprika, ground cinnamon, and ground nutmeg in a bowl for the breading mixture.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Remove chicken from eggnog mixture and gently press each piece into breading mixture to coat, shaking off excess. Discard the eggnog.
• Fry chicken until golden brown, about 3 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Place fried chicken on cooling racks to drain over a baking sheet.

Steps:

• Place chicken in resealable plastic bag, coat with eggnog, and refrigerate, 1 to 3 hours.
• Mix together panko, flour, garlic, chicken bouillon, baking soda, garlic salt, Italian seasoning, dried thyme, paprika, ground cinnamon, and ground nutmeg in a bowl for the breading mixture.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Remove chicken from eggnog mixture and gently press each piece into breading mixture to coat, shaking off excess. Discard the eggnog.
• Fry chicken until golden brown, about 3 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Place fried chicken on cooling racks to drain over a baking sheet.

Steps:

• Combine milk, cloves, cinnamon and the first portion of vanilla in a large saucepan. Heat on low for five minutes. Slowly bring to a boil.
• In a large bowl, combine egg yolks and sugar. Whisk together until fluffy.
• Slow whisk the hot milk mixture into the egg yolks, a little at a time.
• Pour back into the saucepan and cook over medium heat, stirring constantly, for about 3 minutes, or until thick. Be careful not to let it boil.
• Strain into a large pitcher, cover and let cool for about an hour.
• Stir in the cream, nutmeg, and second portion of vanilla. Stir in rum, if desired.
• Refrigerate overnight before serving.