CHICKEN & WAFFLE BITES RECIPE BY TASTY
Here's what you need: mustard, maple syrup, honey, chicken breast, salt, pepper, cayenne pepper, egg, whole milk, vanilla, oil, flour, baking powder, sugar
Provided by Quinton Washington
Categories Breakfast
Time 30m
Yield 2 servings
Number Of Ingredients 14
Steps:
- In a small bowl, combine the mustard, maple syrup, and honey. Stir until smooth, then set aside.
- Cube the chicken breast, then season with salt, pepper, and cayenne.
- In a large bowl, whisk together the egg, milk, vanilla, and oil.
- Sift the flour, baking powder, sugar, and a pinch of salt into a separate large bowl. Add the wet ingredients and stir to combine.
- Add the seasoned chicken to the waffle batter and toss until well coated.
- Heat a waffle iron on the lowest setting.
- Spoon a piece of chicken and some batter into each section. Cook for 8-10 minutes, until the chicken is cooked through and the waffles are golden brown. Repeat with the remaining batter.
- Serve with the sauce for dipping.
- Enjoy!
Nutrition Facts : Calories 957 calories, Carbohydrate 151 grams, Fat 23 grams, Fiber 4 grams, Protein 39 grams, Sugar 90 grams
APPETIZER ESSENTIALS: SPICY CHICKEN WAFFLE BITES
I had two goals for today... One was to finish up a painting I've been working on, and another was to come up with an appetizer for a casual Saturday afternoon party I'm hosting tomorrow. This is the appetizer... the painting is still a work in progress. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Poultry Appetizers
Time 30m
Number Of Ingredients 16
Steps:
- 1. PREP/PREPARE
- 2. Gather your Ingredients (mise en place).
- 3. Mix the honey, cayenne and paprika together in a small bowl, and reserve.
- 4. Chef's Note: The interplay between the honey, the paprika, and the cayenne, create some really interesting flavor notes for your palette.
- 5. Mix all the ingredients for the batter in a large bowl.
- 6. Chef's Tip: The batter should be nice and thick; almost like a tempura batter.
- 7. Add the chicken bites into the batter.
- 8. Add some oil (about 1in/2.5cm) to a pan, or pot, and heat up to 350f (175c).
- 9. Shake off the excess and add the chicken in small batches into the hot oil.
- 10. Fry until the chicken is cooked through and golden brown, about 3 - 5 minutes.
- 11. Drain on paper towels, and finish cooking the remaining chicken bites.
- 12. Toast the mini waffles until golden brown.
- 13. PLATE/PRESENT
- 14. Place the chicken bites, on the toasted mini waffles, drizzle with the honey/paprika/cayenne mixture, and serve while nice and warm. Enjoy.
- 15. Keep the faith, and keep cooking.
CHICKEN AND WAFFLES
Provided by Food Network Kitchen
Categories main-dish
Time 31m
Yield 4 servings
Number Of Ingredients 12
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, Fat 68 grams, SaturatedFat 15 grams, Cholesterol 150 milligrams, Sodium 677 milligrams, Carbohydrate 32 grams, Fiber 1 grams, Protein 34 grams
OUTBACK COPYCAT ALICE SPRINGS CHICKEN
Make and share this Outback Copycat Alice Springs Chicken recipe from Food.com.
Provided by Bonnie G 2
Categories Chicken
Time 1h45m
Yield 4 Chicken Breasts, 4 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together honey, Dijon mustard, mayonnaise, and lemon juice in a small bowl until smooth. Reserve ½ cup of sauce and set aside. Pour remaining honey mustard sauce into a gallon-sized Zip lock bag and add chicken. Marinade for 1 hour, up to 24 hours.
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- In a heavy-bottomed skillet, heat 2 tablespoons of olive oil over medium-high heat until it shimmers.
- Remove chicken from the marinade with tongs and place into hot skillet. Season each side with salt and pepper and cook until golden brown but not cooked through, working in batches as not to over-crowd the pan.
- Place browned chicken on prepared baking sheet.
- In the same skillet, add butter and melt over medium heat. Stir in mushrooms and a pinch of salt, and cook until tender and starting to brown. Remove from heat.
- Divide and spoon mushrooms over the chicken breasts, followed by 2 slices of bacon, and the Monterrey jack cheese.
- Bake for 10-15 minutes or until the thickest part of the chicken reaches 165 degrees.
- Top with fresh parsley and serve with reserved honey mustard sauce for dipping.
CHICKEN AND KELLOGG'S® EGGO® WAFFLE APPETIZER BITES
Provided by Orchid Paulmeier
Categories appetizer
Time 40m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 300 degrees F. Heat the vegetable oil in a pot to 350 degrees F.
- Sprinkle the chicken with the garlic, smoked paprika, cumin, onion powder, salt and pepper. Dredge the chicken in the flour, then the eggs and lastly the breadcrumbs. Working in batches, fry the chicken until golden brown, about 5 minutes. As they finish, place on a cookie sheet in the oven to keep warm.
- For the syrup, mix together the maple syrup, horseradish, apricot preserves, mustard and honey.
- To serve, drizzle syrup generously on a waffle half. Place a few chicken bites on top. Drizzle with more syrup and garnish with a touch of the hot sauce and a parsley leaf.
QUICK MINI CHICKEN AND WAFFLES APPETIZERS
Make and share this Quick Mini Chicken and Waffles Appetizers recipe from Food.com.
Provided by kmergirl
Categories Chicken
Time 20m
Yield 40 serving(s)
Number Of Ingredients 5
Steps:
- Stir together cooked chopped chicken, cheese and bbq sauce in a medium bowl; microwave on HIGH for 1 to 1½ minutes to warm. Toast waffles in the toaster until lightly browned; top each with a teaspoonful or two of chicken mixture. Sprinkle with green onions.
Nutrition Facts : Calories 22.6, Fat 1.2, SaturatedFat 0.7, Cholesterol 4.5, Sodium 58.7, Carbohydrate 1.7, Sugar 1.2, Protein 1.2
MINI CHICKEN AND WAFFLES ON A STICK
This Mini Chicken and Waffles Recipe is such a cute and delicious appetizer. These MINI CHICKEN AND WAFFLES ON A STICK are so fun and perfect for celebrating! Whether its the holidays or game day, these will wow any crowd. I love that these Mini Chicken and Waffles are the perfect size. So delicious with syrup!
Provided by Becky Hardin - The Cookie Rookie
Categories Appetizer
Time 40m
Number Of Ingredients 20
Steps:
- Set waffle iron to MEDIUM temperature.
- In a large bowl, whisk together flour, powdered sugar, salt, baking soda and baking powder. Add buttermilk, melted butter, egg whites and vanilla extract. Whisk until smooth.
- The waffle iron is hot enough when the waffle iron indicator is red (on my machine anyway).
- For a 9-inch waffle maker, use about half of the batter. (Follow the instructions per your waffle maker.) Close the lid and cook until waffle golden brown and still steaming.
- Repeat with remaining batter.
- Place a cooling rack over a baking sheet.
- Heat 2 cups of oil in a heavy skillet to 375°F.
- Season the chicken, on both sides, with salt & pepper.
- In a medium dish, whisk together flour, mustard powder, garlic powder, paprika and soda water.
- Dredge the chicken in the batter and let the excess drip off.
- Fry until chicken is golden brown on one side then flip the chicken, using tongs, and fry on the other side until it is golden brown and cooked through. Internal temperature should read 160°F. (The chicken breasts will continue to cook after removing from the heat.) Transfer the chicken to the cooling rack to drain.
- Cut each waffle square into fourths. Cut each chicken tender into fourths.
- Skewer one piece of chicken between two mini waffle squares onto an appetizer skewer.
- Serve immediately with a side of maple syrup (or drizzle the syrup over the chicken waffle appetizers).
- Enjoy!
Nutrition Facts : Calories 531 kcal, Carbohydrate 73 g, Protein 24 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 67 mg, Sodium 1466 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving
CHICKEN WAFFLE BITES WITH THAI SWEET CHILI SAUCE
This American classic takes a unique spin with the addition of sweet and spicy Thai flavours. Served in bite sized pieces, these waffles are the perfect addition to any holiday or brunch appetizer platter.
Provided by Developed for CFC by www.thislilpiglet.net
Yield 12
Number Of Ingredients 22
Steps:
- In a small bowl blend flour, salt and pepper. In another small bowl, whisk the egg. Heat 1 tbsp oil in a medium skillet on medium-high heat. Dredge the cubed raw chicken in the flour, dip in the egg then again in the flour before placing in the hot skillet. Cook for 16 minutes and flip halfway. Remove fried chicken, setting aside to cool.
- In a medium bowl, place dry waffle ingredients followed by the remaining wet ingredients, mixing thoroughly with a whisk. On a hot waffle griddle, pour 1 tbsp of waffle batter for each waffle. Continue until you have cooked all 24 until golden brown, approximately 5 minutes. Set aside to cool.
- In a small saucepan, place all thai sauce ingredients, whisking to a boil before reducing to a simmer for 10 minutes. Pour sauce into a mason jar and set aside for assembly.
- To assemble, layer in order: a small amount of coleslaw, a cube of cooked chicken, drizzle thai sauce over each waffle bite and sprinkle a few slivers of green onion and a small amount of sesame seeds to top it off.
Nutrition Facts :
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- Combine cornstarch, flour, baking soda, salt, and pepper in a large bowl. Add egg and water and stir to combine. If the batter seems to thick, add more water, a few tablespoons at a time. You don't want it to be runny, but you want it to be thin enough to easily coat the chicken pieces. Add chicken pieces and stir to coat.
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- In a large bowl, cover the chicken pieces with buttermilk, stirring to make sure everything is coated. Cover and refrigerate for 6 hours to overnight.
- In a medium bowl, whisk or beat together the softened butter with the honey, maple syrup, and salt until well combined. Set aside or refrigerate until needed, bringing to room temperature before serving.
- In a wide bowl, combine the flour, cornstarch, garlic powder, paprika, salt, onion powder, and black pepper.
- Spread a little of the maple honey butter over each waffle. Top with a piece of fried chicken. Drizzle with additional honey and a sprinkling of fresh chives. Serve immediately.
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