LOADED BBQ CHICKEN NACHOS RECIPE BY TASTY
Here's what you need: canola oil, chicken breast, kosher salt, freshly ground black pepper, garlic powder, chili powder, BBQ sauce, tortilla chips, shredded cheese, red onion, tomato, bacon, fresh parsley, sour cream, avocado
Provided by Tasty
Categories Appetizers
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F (176°C). Heat the oil in a pan over high heat. Cook the chicken with salt, pepper, garlic powder, and chili powder for two to three minutes.
- Add the barbecue sauce and cook until the sauce has reduced by about half, about five minutes. Remove from heat.
- In a large skillet, spread out two large handfuls of tortilla chips. Layer with half of the barbecue chicken, followed by half of the cheese, onion, tomato, bacon, and parsley. Repeat with the remaining ingredients.
- Bake for 15 minutes.
- Drizzle the sour cream and sprinkle the avocado on top. Serve!
- Enjoy!
Nutrition Facts : Calories 1420 calories, Carbohydrate 96 grams, Fat 83 grams, Fiber 9 grams, Protein 73 grams, Sugar 21 grams
CLASSIC CHICKEN & WAFFLES
A down-home diner special gets weeknight-easy with the help of rotisserie chicken. Want 'em even faster? Make the waffles ahead and freeze till dinnertime. -Lauren Reiff, East Earl, PA
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 488 calories, Fat 23g fat (13g saturated fat), Cholesterol 154mg cholesterol, Sodium 981mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 1g fiber), Protein 24g protein.
HOMEMADE CHICKEN NACHOS
A super-quick Mexican snack to enjoy with a Margarita or three
Provided by Good Food team
Categories Dinner, Main course
Time 13m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Layer up the tortilla chips in an ovenproof dish or baking tray with the chopped chicken, spring onions, cheese and pickled jalapeños. Bake for 8 mins or until the cheese is melted.
- To serve, sprinkle with the coriander and eat with your favourite accompaniments.
Nutrition Facts : Calories 484 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 2.28 milligram of sodium
FRIED CHICKEN AND WAFFLES AS MADE BY BREANA JACKSON RECIPE BY TASTY
This iconic dish of flavorful, crispy fried chicken paired with fluffy, buttery waffles is a match made in culinary heaven. The homemade spice mix takes this chicken to a whole new level-you will be making it in batches to have on hand for years to come! The deep spices in the chicken are offset by the rich browned-butter waffles that only get better when drizzled with syrup and hot sauce for a sweet and spicy finish.
Provided by Breana Jackson
Time 1h
Yield 3 servings
Number Of Ingredients 30
Steps:
- Brine the chicken: In a large bowl or container, combine the buttermilk and 2 tablespoons of salt. Add the chicken to the brine, making sure to submerge fully. Cover and refrigerate for at least 2 hours, or overnight. When ready to use, remove the chicken wings from the brine and pat dry with paper towels. Transfer to a wire rack set over a baking sheet.
- Preheat the oven to 300°F (150°C).
- Fill a large cast iron skillet ¾ of the way with peanut oil and heat over medium-high heat until the temperature reaches 350°F (180°C).
- In a small bowl, whisk together 2 tablespoons salt, the onion powder, paprika, garlic powder, black pepper, poultry seasoning, cayenne, and ground mustard until well combined.
- Transfer all but 2 tablespoons of the spice mixture to a medium bowl with the flour and cornstarch and whisk until well combined.
- In a separate medium bowl, whisk together the eggs, buttermilk, hot sauce, and a pinch of salt until well combined.
- Coat a chicken wing in the flour mixture, shaking off any excess, then dip in the buttermilk mixture, letting any excess drip off. Coat again in the flour mixture, pressing the flour into the chicken. Return the coated chicken to the wire rack and repeat with the remaining wings.
- Working with 2-3 wings at a time, fry the chicken in the hot oil until golden brown and the internal temperature reaches 160-165°F (70-75°C). Remove the chicken from the oil, sprinkle on both sides with a pinch of the reserved spice mix, then set on a clean wire rack set over a baking sheet to cool. Repeat with the remaining chicken. When finished frying, transfer the chicken to the oven to keep warm until ready to serve.
- Make the waffles: Melt the butter in a medium nonstick saucepan over medium-high heat. Cook, stirring occasionally, until the butter turns dark brown and smells nutty, between 7-10 minutes. Watch carefully and focus on color, so the butter does not burn, aiming from brown not black bits. Remove the pot from the heat.
- Add an ice cube to the butter and slowly let it melt. It may froth and bubble. Add the remaining ice cube and gently stir until melted. Pour ½ cup of the browned butter into a liquid measuring cup or heatproof bowl and let cool completely, about 5 minutes. Store any remaining browned butter in the refrigerator for another use.
- Preheat a waffle iron to medium-high heat.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a medium bowl or large liquid measuring cup, whisk together the buttermilk, browned butter, eggs, and vanilla until well combined.
- Pour the wet ingredients into the dry ingredients and whisk until just combined, being careful not to overmix. Let the batter sit for 5-7 minutes while the leavening agents activate.
- Grease the waffle iron with nonstick spray, then cook the waffles according to the manufacturer's instructions. You should have about 6 total, depending on the waffle iron. Set the waffles on a baking sheet as they finish cooking and transfer to the oven with the chicken to keep warm until ready to serve.
- To serve, place a waffle on each plate (either whole or cut into 4 pieces) and set 2-3 wings on top of or next to each waffle. Top the waffles with butter, maple syrup, and/or hot sauce, if desired. Serve hot.
- Any leftover waffles can be wrapped individually in plastic wrap, then placed in a zip-top bag and stored in the refrigerator for up to 2 days.
- Enjoy!
Nutrition Facts : Calories 1479 calories, Carbohydrate 196 grams, Fat 45 grams, Fiber 7 grams, Protein 69 grams, Sugar 37 grams
CHICKEN AND WAFFLE BREAKFAST NACHOS
Chicken and waffles meets nachos with this hearty breakfast or brunch dish. Homemade cheddar waffles topped with a basic cheese sauce, popcorn chicken, bacon, scallions, jalapeño and a fried egg.
Provided by Jonathan Melendez
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- To make the waffles, whisk together the butter, eggs, milk and vanilla until well combined. Set aside.
- In a large bowl, stir together the flour, baking powder, baking soda and salt. Add in the wet ingredients and stir until just combined. Fold in the cheese, scallions, and jalapeño. Pour 1/3 cup batter into each cavity of a preheated waffle iron. Cook until golden brown and crispy, according to your iron's directions. Transfer the cooked waffles to a wire rack set over a baking sheet, to prevent from getting soggy while you continue cooking the rest.
- Cook the popcorn chicken on a baking sheet in a preheated 350 degree F oven until crispy, about 15 to 20 minutes.
- Place a saucepan over medium-high heat along with the butter. Once melted, whisk in the flour and cook for about 30 seconds. Slowly whisk in the milk and cook, stirring constantly, until the mixture has thickened, about 5 to 8 minutes. Season with mustard, salt, pepper, and cayenne. Remove from heat, and stir in the cheese until melted through.
- To assemble the nachos, cut the waffles into pieces and arrange onto one large platter or about two plates. Pour the cheese sauce over the waffle pieces and top with popcorn chicken, scallions, bacon, jalapeño and fried eggs. Serve immediately and enjoy!
Nutrition Facts : Calories 961.8, Fat 63.9, SaturatedFat 36.4, Cholesterol 479.4, Sodium 2067.5, Carbohydrate 57.3, Fiber 2.2, Sugar 10.6, Protein 38.7
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CHICKEN AND WAFFLES NACHOS - REAL FOOD BY DAD
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5/5 (1)Estimated Reading Time 2 minsServings 6
- To make waffles: Heat oven to 150 degrees. Sift flour, baking powder and salt into a large bowl; set aside. In a separate bowl, combine eggs and egg yolk, whisk until yolks are broken. Pour in the milk while continuing to whisk the eggs. Next slowly pour in the butter while whisking and continue to do so until mixture is well combined. Pour egg mixture into flour mixture and using a sturdy spatula or wooden spoon, fold the mixture until flour streaks are no longer visible
- Fill heated waffle iron with batter and cook until waffles are golden brown (time will vary according to individual waffle iron). Transfer waffles to wire rack in the oven to stay warm while the remaining batter is cooked.
- To make cheese sauce: Place butter in a medium skillet over medium heat and cook until butter is browned and fragrant, about 3-4 minutes. Stir in flour and cook for another 2-3 minutes. Pour in milk and turn up the heat to medium high. Cook and stir until mixture comes to a simmer and thickens. Stir in cheese and cook until just melted. Take pan off of heat, and stir until cheese is completely melted and combined.
- To assemble: Quarter waffles and cover bottom of plate. Pour three-quarters of the cheese sauce on top and layer with bacon and popcorn chicken. Drizzle remaining cheese on top of chicken and finish with Sriracha and scallions. Serve immediately.
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