HONEY-GLAZED FRIED CHICKEN RECIPE BY TASTY
Here's what you need: chicken drumsticks, chicken thighs, water, apple cider vinegar, salt, lemon pepper, onion powder, garlic powder, seasoned salt, flour, eggs, milk, hot sauce, honey, water
Provided by Pierce Abernathy
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large glass bowl, combine water, vinegar, and salt, mixing until some salt is dissolved. Add chicken, cover, and refrigerate for 2-8 hours.
- In a medium bowl, combine eggs, milk, and hot sauce to create the egg wash.
- Add flour to bowl and set aside.
- Remove chicken from brine, place in bowl and season.
- Transfer chicken to egg wash then the flour, coating evenly.
- Fry chicken in a large cast-iron pan for 10-15 minutes on each side.
- Place chicken on drying rack and let cool for 5 minutes.
- Mix honey and water together and lightly brush each piece of chicken.
- Enjoy!
Nutrition Facts : Calories 856 calories, Carbohydrate 106 grams, Fat 17 grams, Fiber 2 grams, Protein 60 grams, Sugar 25 grams
THE ULTIMATE WAFFLE RECIPE BY TASTY
Here's what you need: all purpose flour, baking powder, kosher salt, whole milk, buttermilk, unsalted butter, vanilla extract, large eggs, sugar, nonstick cooking spray, butter, maple syrup
Provided by Tikeyah Whittle
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a waffle iron to medium-high.
- In a large bowl, whisk together the flour, baking powder, and salt. Make a well in the center and pour in the milk, buttermilk, melted butter, vanilla, and egg yolks. Whisk until the batter just comes together (there will be some lumps).
- Add the egg whites to a medium bowl and beat with an electric hand mixer until foamy. With the mixer running, gradually add the sugar and continue beating until stiff peaks form. Gently fold the egg whites into the batter until just combined.
- Spray the heated waffle iron with nonstick cooking spray. Ladle the batter into the waffle iron, close the lid, and cook according to manufacturer's instructions until the waffle is golden brown and crisp, 5-6 minutes. Transfer the waffle to a plate and repeat with the remaining batter.
- Serve the waffles hot, with butter and maple syrup alongside.
- Enjoy!
Nutrition Facts : Calories 493 calories, Carbohydrate 70 grams, Fat 16 grams, Fiber 1 gram, Protein 14 grams, Sugar 16 grams
THE CRISPIEST FRIED CHICKEN RECIPE BY TASTY
We tested dozens of different methods to fried chicken and we finally found what we think is the crispiest and juiciest version. The first step is to dry brine the chicken, which is a fancy way of saying to season it overnight. This process actually helps the meat retain its moisture while frying, making it extra juicy. The next step is the double-dredge method where you dip the chicken in seasoned flour, then in buttermilk, then back in the flour before frying to get those extra crackly bits. Let us know what you think!
Provided by Tiffany Lo
Categories Dinner
Time 5h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Dry brine the chicken: In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and lemon zest.
- Pat the chicken pieces dry with a paper towel and season with the salt mixture, evenly coating each piece.
- Line a large resealable container with paper towels and add the seasoned chicken. Refrigerate uncovered for at least 4 hours, preferably overnight.
- 30 minutes before frying, remove the chicken from the refrigerator to bring to room temperature.
- Add the canola oil to a large Dutch oven and heat over medium heat until the temperature reaches 350°F (180°C). Place a wire rack over a rimmed baking sheet and set nearby.
- In a large bowl, whisk together the flour, baking powder, onion powder, garlic powder, and salt.
- In a separate large bowl, whisk together the buttermilk, egg whites, and vodka.
- Working with one piece at a time, coat the dry-brined chicken in the flour mixture, then in the buttermilk mixture, then again in the flour, shaking off any excess.
- Add 2-3 pieces of chicken to the hot oil and fry for 7-10 minutes, flipping once, until the internal temperature reaches 165°F (75°C) and the exterior is golden brown and crispy. Remove from oil, transfer to the wire rack, and season with salt. Repeat with the remaining chicken.
- Enjoy!
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.
PEAR BUTTER CHICKEN AND WAFFLES BY RESHAWN WILDER RECIPE BY TASTY
A unique twist on traditional chicken and waffles, this version features fluffy, sweet waffles, topped with chunks of fresh pear simmered in a cinnamon- and nutmeg-spiced syrup, balanced with crispy lemon pepper chicken strips, and finished with a dollop of cinnamon whipped cream. Recipe by ReShawn Wilder of @Eyes_of_a_Foodie
Provided by Tikeyah Whittle
Categories Breakfast
Time 1h30m
Yield 4 servings
Number Of Ingredients 28
Steps:
- Make the pear butter: Add the pears, water, cinnamon, nutmeg, allspice, cloves, and sugar to a medium saucepan and stir to coat the pears. Bring to a simmer over medium-high heat, then reduce the heat to medium-low and cook, stirring occasionally, until the pears are tender, 35-40 minutes. Remove the pot from the heat. Using a potato masher, mash the pears until broken down to the consistency of a chunky applesauce. Set aside.
- Make the waffles: Preheat a waffle iron according to the manufacturer's instructions.
- In a large bowl, whisk together the flour, sugar, salt, baking powder, oil, cream, milk, and vanilla until smooth. Mix in the beaten eggs.
- Ladle a scant ½ cup (55 G) of the waffle batter per waffle into the preheated waffle iron. Cook for 3-4 minutes, or until golden brown and cooked through. Repeat with the remaining batter. Keep the waffles warm in a low-heated oven until ready to use.
- Make the whipped cream: Add the heavy cream, cinnamon, and powdered sugar to a large bowl. Whip with an electric hand mixer on medium speed until stiff peaks form, about 2 minutes. Refrigerate until ready to use.
- Make the chicken: Heat the vegetable oil in a large, high-walled skillet over medium-high heat until it reaches 350°F (180°C).
- In a large bowl, season the chicken with the lemon pepper, salt, and Ac'cent seasoning, tossing to coat well. Add the flour to a medium bowl. Dredge the chicken in the flour, shaking off any excess.
- Working in batches, gently lower the chicken into the hot oil and fry until golden brown, 6-8 minutes, or until the internal temperature reaches 165°F (75°C). Remove from the oil using tongs or a slotted spoon and transfer to a paper-towel lined plate to drain while you fry the remaining chicken.
- Cut the waffles into triangles and arrange 3 on each plate. Top with 2 tablespoons of pear butter, 3 fried chicken strips, and a dollop of whipped cream. Garnish with a sprig of mint.
- Enjoy!
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
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.
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