Open Faced Chicken And Waffles Recipes

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.

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.

Steps:

• Special equipment: a deep-fry thermometer
• For the fried chicken: Thoroughly rinse the chicken, then cover all the pieces with 1 3/4 cups of buttermilk. Soak in the fridge overnight or up to 24 hours.
• When you're ready to fry the chicken, remove the bowl from the fridge and let it sit on the counter for 30 minutes to take off the chill.
• In the meantime, preheat the oven to 360 degrees F and mix the breading. Put the flour, seasoned salt, paprika, pepper, thyme and cayenne (extra cayenne if you like heat) in a very large bowl and stir together well.
• In a small bowl, combine the milk and remaining 1/4 cup buttermilk. Pour into the flour mixture and, with a fork, gradually mix until there are little lumps throughout. This will adhere to the chicken and make for a crispier breading. If necessary, add a little more flour or milk to the bowl in order to make it slightly lumpy.
• Heat 1 1/2 to 2 inches of vegetable oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 365 degrees F. Lower the heat slightly, if necessary, to keep the oil from getting hotter.
• Working in batches, thoroughly coat each chicken piece with the breading, pressing extra breading onto the chicken if necessary. Place the breaded pieces on a plate.
• Add the chicken to the oil 3 or 4 pieces at a time. Make sure they aren't sticking together, then cover the skillet and fry for 5 to 7 minutes, checking occasionally to make sure the chicken isn't getting too brown. Turn the pieces over, cover again and cook 3 to 5 minutes more. All the while, monitor the temperature of the oil to make sure the chicken doesn't burn. Transfer the fried chicken pieces to a baking sheet (they will not be completely cooked through) and continue frying the rest of the chicken.
• Bake the thighs for 15 minutes to finish the cooking process. Sometimes I'll cut into the thicker part of one of the larger pieces, just to make sure the chicken is cooked through. (If any pink juice or meat is visible, the chicken needs to continue cooking in the oven.) Cover and keep warm.
• For the waffles: Preheat the waffle iron to the regular setting. Sift together the flour, sugar, baking powder and salt in a bowl.
• In a separate bowl, whisk together the milk, vanilla and 2 egg yolks. Pour over the dry ingredients and very gently stir until halfway combined. Pour in the melted butter and chopped jalapenos and continue mixing very gently until combined.
• In a separate bowl (or using a mixer), beat the 4 egg whites with a whisk until stiff. Slowly fold them into the batter, stopping short of mixing them all the way through.
• Scoop the batter into your waffle iron in batches and cook according to the manufacturer's directions (lean toward being a little deep golden and crisp!). Keep warm.
• For the sauce: Pour the pancake syrup and bourbon in a small pot and bring to a boil. Turn down the heat and simmer for 3 to 4 minutes. Turn off the heat and whisk in the butter 1 tablespoon at a time, then the cayenne.
• To serve: Place 2 chicken thighs on top of a waffle. Pour the warm sauce over everything and serve immediately.

Steps:

• Heat about 1 inch of oil in a large cast-iron or heavy-bottomed skillet over high heat. Whisk the hot sauce and egg in a medium bowl; toss the chicken in the mixture to coat.
• Combine the flour, poultry seasoning, and salt and pepper to taste in a medium bowl. Set aside 3 tablespoons seasoned flour in a separate bowl; dredge the chicken in the remaining seasoned flour until coated, shaking off any excess.
• Place the chicken in the hot oil and fry until golden and cooked through, 2 to 3 minutes per side, turning once. Transfer to a rack to cool slightly; discard the oil.
• Melt the butter in the same skillet and whisk in the reserved seasoned flour until smooth. Whisk in the scallions, then slowly pour in the broth. Bring to a simmer, whisking until the gravy is smooth. Meanwhile, toast the waffles.
• Place a waffle on each plate and drizzle with maple syrup. Top with chicken and gravy and garnish with scallions.
• Photography by Antonis Achilleos

Steps:

• CHICKEN SCHNITZEL:.
• Season the chicken cutlet with salt and pepper. Combine flour, 1/2 tsp salt, 1/2 tsp pepper and paprika in a large, shallow dish. In a second dish, whisk milk and egg together. Place panko in a third dish. Dredge chicken in flour, then egg mixture, and finally panko. Heat oil in a deep saucepan to 350 degrees. Fry chicken schnitzel for about 4 to 6 minutes until cooked through and crispy. Drain excess oil on paper towels.
• WAFFLE:.
• Whisk together dry ingredients in a large bowl. Combine eggs and buttermilk in a small bowl. Add to dry ingredients. Whisk in melted butter, combining completely. Follow waffle iron instructions to make 3 waffles.
• SWEET CRANBERRY APPLE SLAW:.
• Add all ingredients to a medium bowl. Toss to combine.
• FOR THE ASSEMBLY:.
• Brush the waffles with melted butter. Cut chicken schnitzel into 3 pieces. Place one piece of the schnitzel on the waffle, top with sweet cranberry apple slaw. Drizzle with syrup.

Steps:

• SAUCE: In a small bowl, mix all sauce ingredients. Cover and place in the refrigerator until ready to use.
• CHICKEN: To 3 bowls, place the following: Bowl 1 place flour, salt, and pepper. Bowl 2 mix egg and hot sauce. Bowl 3 mix panko and paprika.
• Coat each breast in flour, then in egg mixture, then in panko mix. Lay flat onto a plate, cover loosely and set aside.
• In a large skillet, fry bacon on med-high until cooked crisp. Remove bacon and place on paper towels. Reduce heat to medium and add the peanut oil in with the bacon grease still in the pan. (When bacon has cooled, crumble into bits).
• (Now is a good time to put the waffles in the toaster). Fry the chicken about 1-2 minutes per side until the chicken is cooked through and golden. Remove chicken and drain on paper towels.
• Remove waffle from toaster and place a slice of cheese onto each waffle. Top with chicken then spread the sauce over the chicken, Sprinkle with bacon bits and drizzle lightly with more maple syrup. Serve immediately.

Steps:

• In a large saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in broth and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in chicken; heat through. Keep warm., Preheat waffle maker. Whisk together flour, sugar, baking powder and salt. In another bowl, whisk together eggs, milk and melted butter; add to dry ingredients, stirring just until moistened., Bake waffles according to manufacturer's directions until golden brown. Top waffles with chicken mixture and, if desired, green onions.

Steps:

• Chicken Directions: Whisk buttermilk and egg whites in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 30 minutes. Preheat oven to 425°F. Line a rimmed baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray. Whisk flour, cornmeal, salt, black pepper, and red pepper in a small bowl. Place the flour mixture in a paper bag or large sealable plastic bag. Place one piece of chicken in the bag and toss to coat. Shake off excess flour and place the chicken on the prepared rack. Repeat with remaining chicken breasts. Discard any leftover flour mixture and buttermilk marinade. Lightly coat chicken with cooking spray. Bake at 425°F for 30 minutes; turn the pan and bake 20 minutes longer, or until chicken is brown and crispy. Servings: 4 Prep Time: 45 minutes (including marinating time) Cook Time: 50 minutes Total Time: 1 hour 35 minutes Waffle Directions: Preheat the waffle iron to medium-high heat. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside. In a large bowl, whisk together buttermilk, butter, vanilla and eggs; add the flour mixture, and mix until batter is combined. Do not over mix - there should still be some lumps. Spray preheated waffle iron with cooking spray. Using a soup ladle, spoon a ladle full of batter into the waffle iron and close the lid. Cook until golden brown about 4-5 minutes. Serve immediately or keep warm for a few minutes in a low heated oven. Note: If the waffles are getting dark brown, turn down the heat on the iron. If they're pale, increase the heat, or let them cook a bit longer. Servings: 8 waffles Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Maple Gravy Directions: Heat butter in a heavy pan over medium heat. Add Wondra® flour and stir constantly 2-3 minutes until flour turns golden brown. Slowly whisk in stock. Over medium-high heat, bring to a boil, stirring constantly until gravy thickens (about 10 minutes). Season with salt and pepper to taste, then stir in syrup. Reduce heat to low until ready to serve. Servings: 4 servings Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spread chicken nuggets out on a baking sheet.
• Bake nuggets in the preheated oven until hot and crispy, 11 to 13 minutes.
• Preheat a waffle iron according to manufacturer's instructions and lightly coat with cooking spray.
• Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, black pepper, and cayenne pepper together in a bowl. Whisk buttermilk, oil, and eggs together in another bowl. Pour buttermilk mixture into flour mixture and stir until batter is just-combined.
• Place 1 chicken nugget in the center of each waffle section on the waffle iron. Cover each nugget with about 1 tablespoon of batter, close the waffle iron, and cook until golden and crisp, about 4 minutes. Repeat with remaining nuggets and batter.

Steps:

• Bake chicken strips according to package directions. Meanwhile, in a small bowl, mix honey and pepper sauce., Cut chicken into bite-sized pieces; serve on waffles. Drizzle with honey mixture.