CHICKEN AND WAFFLES RECIPE PIONEER WOMAN RECIPES

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REE DRUMMOND'S WAFFLES RECIPE - FOOD NETWORK



Ree Drummond's Waffles Recipe - Food Network image

The Pioneer Woman's classic Waffle recipe for Food Network is the perfect way to feed a hungry breakfast crowd.

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 20 minutes

Cook Time 20 minutes

Yield 8 waffles

Number Of Ingredients 9

2 cups all-purpose flour
1/4 cup sugar 
1 tablespoon baking powder 
1/2 teaspoon salt 
1 1/2 cups milk 
1 tablespoon plus 1 teaspoon vanilla extract 
2 large eggs, separated, plus 2 additional egg whites
1 stick (8 tablespoons) salted butter, melted, plus softened butter, for serving
Warm syrup, for serving

Steps:

  • 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 continue mixing very gently until combined.
  • In a separate bowl using a whisk (or a mixer), beat the 4 egg whites 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 its directions (lean toward the waffles being a little deep golden and crisp!). Serve immediately with softened butter and warm syrup.

BUTTERMILK MARINATED DEEP-FRIED CHICKEN THIGHS RECIPE ...



Buttermilk Marinated Deep-Fried Chicken Thighs Recipe ... image

Provided by Robert Irvine : Food Network

Categories     main-dish

Total Time 2 hours 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 9

4 boneless chicken breasts
4 boneless chicken thighs
Salt and freshly ground black pepper
3 cups buttermilk
1 liter canola, approximately, as needed for deep-frying
2 cups all-purpose flour, approximately, as needed for breading stage
3 to 5 eggs beaten, as needed for egg wash
3 cups cornmeal, approximately, as needed for breading stage
1 tablespoon paprika (you may need more if you use more cornmeal in breading)

Steps:

  • Rinse chicken breasts and thighs to remove any residue and pat dry with paper towels. Season with salt and pepper and place in a nonreactive bowl. Pour buttermilk over, cover, and let marinate, preferably overnight, refrigerated, but at least 2 hours.
  • Heat oil in deep-fryer to 350 degrees F, or as directed in the manufacturer's instructions of your deep fryer for chicken pieces.
  • Set up your breading station: in separate bowls put flour; beaten eggs; and cornmeal which has been seasoned with the paprika and salt and pepper, to taste. Remove the chicken 1 piece at a time from the buttermilk and dredge in flour, allowing any excess flour to fall away. Dip the floured chicken in the egg wash and then coat with the cornmeal mixture. Deep-fry coated chicken pieces in batches until they are cooked through, about 13 to 20 minutes. (Use the manufacturer's instructions for your deep-fryer for basic reference for chicken pieces, then test the chicken see that it is fork tender.) Allow to drain on paper towels and serve.

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