SWEET HOT FRIED CHICKEN AND WAFFLES
Provided by Amanda Freitag
Categories main-dish
Time 1h35m
Yield 8 servings
Number Of Ingredients 28
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.
FRIED CHICKEN WAFFLES
Savory fried chicken served on top of waffles made from Pillsbury biscuits dough with bacon bits. That's a one heck of delicious meal! Don't forget to drizzle some Maple Syrup before enjoying!
Provided by SharonChen
Categories One Dish Meal
Time 12h20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Marinade chicken with butter milk, seasoned salt, black pepper and paprika over night.
- When ready to cook, coat chicken with Panko breadcrumbs and set aside.
- Heat up a large skillet. Cook bacon over high heat until crisp. Transfer to a paper towel to soak up the dripping.
- In the same skillet, add vegetable oil into the bacon dripping. Over high heat, fry prepared chicken. Fry about 3 minutes each side until chicken is cooked through and turns golden. Transfer to a bowl and set aside.
- Break bacon into small bits and divide into 3 portions.
- Open two packages of Pillsbury Biscuits dough. Fold 1 portion of bacon bits into one dough and use both of your palms to flat it out into a 7-inch dough circle. Do the same for the second dough.
- Preheat your waffle maker. Place one dough circle into the waffle maker and cook for 5 minutes. Repeat this step for the second dough circle.
- Place waffles onto desired plates. Drizzle with Maple syrup. Put chicken on top of the waffles. Sprinkle with remaining bacon bits and drizzle more Maple syrup if desire. Enjoy!
Nutrition Facts : Calories 904.6, Fat 59.4, SaturatedFat 11.7, Cholesterol 95.8, Sodium 1057.3, Carbohydrate 53.5, Fiber 2.9, Sugar 7, Protein 37.6
WAFFLE CONE FRIED CHICKEN
Make and share this Waffle Cone Fried Chicken recipe from Food.com.
Provided by Food.com
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Chicken:.
- Preheat oil in a heavy bottomed pot to 350 degrees.
- Combine the chicken and milk in bowl. In another bowl whisk together the flour, salt and pepper. Coat the chicken in the flour mixture.
- Working in batches fry the chicken until golden brown and fully cooked through, about 4-5 minutes.
- Remove to a paper towel lined plate and season with salt.
- To assemble cones, fill waffle cones with chicken, drizzle with cheese sauce and garnish with chives.
- Cheese sauce: Bring the half and half to a simmer in a saucepan over medium heat. Add the cheese in batches and whisk until smooth. Serve immediately.
Nutrition Facts : Calories 900.2, Fat 66.9, SaturatedFat 17.1, Cholesterol 149.6, Sodium 745.7, Carbohydrate 27.3, Fiber 0.9, Sugar 0.3, Protein 46.1
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.
MELBA WILSON'S SOUTHERN FRIED CHICKEN AND EGGNOG WAFFLES
Yield serves 4
Number Of Ingredients 24
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.
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- In a large bowl, mix together buttermilk and 1 Tablespoon of salt. Add the chicken pieces, cover and refrigerate for at least 2 hours or overnight.
- In a large shallow bowl, whisk together flour, cayenne, paprika, salt, and pepper. Using tongs, take chicken from the buttermilk mixture, toss into the flour mixture. Shake off excess and place onto a wire rack to rest for 30 minutes.
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- For the fried chicken, put the chicken in a bowl or shallow dish and pour over the buttermilk and Worcestershire sauce. Toss the chicken in the buttermilk mixture, cover with cling film and allow to marinate in the fridge for at least 2 hours and up to 4 hours before cooking.
- When you are ready to cook, put the plain flour in a large, shallow dish. Add the salt, paprika, cayenne pepper, black pepper, thyme and oregano. Mix all the dry ingredients thoroughly.
- Pour the oil into a large saucepan or deep frying pan and set over a medium high heat. Place a thermometer in the oil and heat to 180C (CAUTION: hot oil can be dangerous.
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- Place the chicken pieces in a large bowl and cover with the buttermilk. Cover and refrigerate for at least an hour. Fill a deep-fryer or large pot with canola oil and heat to 350F (180C).
- In another large bowl whisk together the flour, salt, paprika, garam masala, ginger, cumin, and turmeric. Remove the chicken from the buttermilk one piece at a time and dredge it in the seasoned flour. Give each piece of chicken a good squeeze to ensure it is covered in four and the coating is packed super tightly. The more packed it is, the crispier the chicken will be. Place the chicken in the fryer or pot and cook for 15 minutes, until you have a super crispy golden brown exterior. Use a meat thermometer to ensure the internal temperature of the chicken is at least 160F (70C). Drain the chicken on paper towels.
- Preheat a non-stick waffle iron. In a large bowl whisk together the flour, baking powder, tandoori spice, sugar, and salt: stir in the green onion. In a separate bowl whisk together the milk, eggs, and mango chutney. Add the wet ingredients to the dry ingredients and stir until the batter is smooth. Fold in the chickpeas. Grease the waffle iron, ladle in the batter, and cook for five minutes, or until the waffles are golden brown. Repeat to make four waffles.
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- ; combine buttermilk, salt, garlic powder, onion powder, white pepper and smoked paprika together in a large bowl. Stir to fully incorporate and add in chicken tenderloins. Be sure all chicken pieces are saturated in mixture.
- In a a large cast iron/dutch oven, heat up oil. Allow oil to reach at least 350°F for optimum frying levels. If you do not have a deep fry thermometer, take the end of a wooden spoon and dip it into the hot oil. If bubbles form around spoon, oil is hot and ready. If oil is bubbling hard, then oil is too hot and let cool.
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- 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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- Marinate or brine chicken in salt, pepper and milk for at least 1 hour, but preferably overnight. Preheat air fryer to 375 degrees F.
- Add butter, maple syrup and spices to a small saucepan and heat on medium-low until butter is melted, stirring to combine. Turn off heat.
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- Rinse the chicken thighs and pat them dry with paper towels. Place the chicken in a gallon-size ziplock bag and pour the buttermilk on top. Seal and refrigerate for at least 2 hours.
- When ready to cook, preheat the oven to 275 degrees. Line 2 rimmed baking sheets with parchment paper. Drain the buttermilk into a shallow bowl and whisk in the egg.
- In another shallow dish, combine the flour, panko breadcrumbs, garlic salt, onion powder, paprika, kosher salt, and pepper.
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