QUICK CHICKEN AND WAFFLES RECIPE RECIPES

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CHICKEN AND WAFFLES RECIPE | FOOD NETWORK KITCHEN | FOOD ...



Chicken and Waffles Recipe | Food Network Kitchen | Food ... image

Provided by Food Network Kitchen

Categories     main-dish

Total Time 31 minutes

Prep Time 15 minutes

Cook Time 16 minutes

Yield 4 servings

Number Of Ingredients 12

Vegetable oil, for shallow frying
1/4 cup hot sauce
1 large egg, lightly beaten
8 chicken tenders (about 1 pound)
3/4 cup instant flour (such as Wondra)
1 teaspoon poultry seasoning
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
2 scallions, sliced, plus more for garnish
1 1/2 cups low-sodium chicken broth
4 buttermilk or Belgian-style frozen waffles
Maple syrup, for serving

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

Nutrition Facts : Calories 865, FatContent 68 grams, SaturatedFatContent 15 grams, CholesterolContent 150 milligrams, SodiumContent 677 milligrams, CarbohydrateContent 32 grams, FiberContent 1 grams, ProteinContent 34 grams

BUTTERMILK WAFFLES WITH BUTTERMILK FRIED CHICKEN TENDE…



Buttermilk Waffles with Buttermilk Fried Chicken Tende… image

Provided by Bobby Flay

Categories     main-dish

Total Time 1 hours 30 minutes

Cook Time 1 hours 0 minutes

Yield 4 servings

Number Of Ingredients 18

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
3 tablespoons sugar
1/2 teaspoon fine salt
3 large eggs
1 1/2 cups buttermilk
1 stick (8 tablespoons) unsalted butter, melted and cooled, plus more for the waffle iron
12 chicken tenders
2 cups buttermilk
Few dashes hot sauce, plus for serving
2 cups all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon chile de arbol powder or cayenne
Kosher salt and freshly ground black pepper
Canola oil, for frying
Honey, for drizzling

Steps:

  • For the waffles: Combine the flour, baking powder, baking soda, sugar and salt in a large bowl.
  • In a second bowl, whisk the eggs until smooth, then whisk in the buttermilk and butter until combined. Add the wet ingredients to the dry ingredients and mix just until the batter comes together; there will be lumps. Cover and let sit at room temperature for at least 30 minutes and up to 1 hour.
  • Preheat the oven to 250 degrees F. Set a baking rack over baking sheet and place on the center rack. Preheat a waffle maker according to manufacturer's instructions and brush with melted butter.
  • For each waffle, ladle about 1/3 cup of the batter onto the iron. Cover and cook until golden brown and crispy, 3 to 4 minutes; the waffles will be a little misshapen--not perfectly square, with rounded corners. As you go, transfer the cooked waffles to the baking rack in the oven and hold there while you fry the chicken.
  • For the fried chicken: While the waffle batter rests, place the chicken tenders in a resealable plastic bag. Add 1 cup of the buttermilk and the hot sauce, then seal the bag and marinate at room temperature for 1 hour.
  • In a medium bowl, combine the flour with the garlic powder, onion powder, chile de arbol, 1 teaspoon salt and 1/4 teaspoon black pepper. Transfer half of the flour mixture to a second bowl. In a third bowl, put the remaining 1 cup buttermilk.  
  • Remove the chicken from the marinade and pat dry with paper towels. Sprinkle with salt and pepper.
  • Heat 2 inches of oil in a high-sided skillet, preferably cast-iron, over medium heat until it registers 360 degrees on a deep-fry thermometer. Working in batches to avoid crowding the pan, dredge the chicken in the first dish of seasoned flour, then dip in the buttermilk, letting excess drain off, and finally dredge in the second bowl of seasoned flour, tapping off excess. Fry until golden brown on both sides and just cooked through, about 5 minutes. Remove to a paper-towel-lined plate and season with salt.
  • To serve, put two waffles on each of four plates. Top them with three tenders and drizzle all with hot sauce, if desired, and honey.

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