EASY CHICKEN AND WAFFLES RECIPES

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:

• For the Waffles, prepare pancake and waffle mix as directed on package for waffles, adding Parmesan cheese, 1 1/2 teaspoons of the Seasoning and black pepper to the batter. (Do not overmix—batter may be slightly lumpy.) Pour about 3/4 cup batter into preheated Belgian waffle iron sprayed generously with no stick cooking spray. Sprinkle evenly with 1/2 teaspoon of the remaining Seasoning. Close waffle iron and cook until golden brown. Repeat with remaining batter to make 3 waffles. Set aside and keep warm.
• Meanwhile, for the Hollandaise Sauce, heat butter in small saucepan until melted and frothy (temperature should reach about 180°F). Place egg yolks, lemon juice and salt in blender container; cover. Blend until frothy, about 10 seconds, scraping down sides as needed. Gradually add hot butter, with machine running. Blend about 1 minute or until sauce is well mixed and thickened. With machine still running, slowly add hot water, 1 tablespoon at a time, until desired consistency is reached. (Sauce should be pourable consistency, but still thick enough to coat the back of a spoon.) Stir in Seasoning. Set aside until ready to serve. Test Kitchen Tip: To keep the Hollandaise Sauce warm, transfer to a liquid measuring cup and place the cup in a warm water bath while poaching the eggs. Whisk before serving.
• To poach eggs, fill large deep saucepan with about 4 inches of water. Add 1 tablespoon vinegar. Bring to boil. Reduce heat to medium. (Bubbles should just begin to break the surface of the water.) Break 1 egg into a fine mesh sieve. Allow watery part of egg white to drain out, then carefully transfer egg to a liquid measuring cup. Repeat with remaining eggs. Gently stir simmering water in one spot and carefully slide one egg at a time into swirling water, keeping them separate from each other. Poach eggs 3 to 5 minutes or until whites are completely set and yolks begin to thicken slightly. Carefully remove eggs with slotted spoon. Drain on paper towels.
• To assemble Eggs Benedict, place 1/2 Waffle on each serving plate. Top each waffle with 2 slices of ham and 1 poached egg. Drizzle Hollandaise sauce generously over top. To serve, sprinkle with additional Seasoning, if desired.
• Test Kitchen Tip: To make this recipe even easier, use your favorite frozen waffles! Heat waffles as directed on package then brush with melted butter. Sprinkle each waffle with 1/4 teaspoon Salad Supreme Seasoning, then build your Eggs Benny as directed above.