Chicken And Waffles With Sage Gravy Food

CLASSIC CHICKEN & WAFFLES

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.

CHICKEN AND WAFFLES

Steps:

• Whisk together the eggs, cream, cayenne pepper, 1 tablespoon salt, and black pepper in a large bowl. In a paper bag, shake together the flour, cornstarch, and 1 tablespoon salt.
• Dip the chicken into the beaten egg mixture, then place into the flour mixture and shake to coat. Place the breaded chicken onto a wire rack; do not stack. Let the chicken rest for 20 minutes to allow the coating to set.
• Heat about 3 inches of oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). In small batches, fry chicken 5 to 8 minutes until golden brown. Remove chicken, and drain on paper towels. Set aside or keep warm in a a low oven.
• Combine the mayonnaise, maple syrup, horseradish, and mustard powder in a medium bowl. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• To assemble the sandwiches: Place 4 waffles on a cookie sheet, top each waffle with 2 chicken tenders, 3 slices of bacon, and 2 slices of Cheddar. Broil the sandwich for a 3 to 5 minutes until the cheese melts. Spread 3 tablespoons of the maple mayonnaise on the remaining 4 waffles and place on top of the sandwich.

CHICKEN AND LIEGE WAFFLES WITH HERB GRAVY

Steps:

• First start with the chicken. Combine the buttermilk with 1tbsp each of paprika, salt, and pepper. Marinate chicken for at least 8 hours or overnight if you can.
• When ready to prepare the meal, start with making the waffle dough. In a medium bowl heat 1/3 c milk and 1 stick of butter until melted and combined. Add the eggs and vanilla and whisk lightly.
• In a stand mixer with dough hook attachment, combine 2c flour, yeast, and 1/2 tsp salt. Turn the mixer to low and slowly add the milk mixture. Increase speed to medium and beat until the dough barely sticks to the bowl, scraping down the sides as necessary.
• Lightly oil a bowl and place the dough in there. Cover and let rise until double (appx 1 hour).
• For the chicken, combine 2 c flour with 1 tablespoons each of paprika, salt, and pepper. Add the marinated chicken to coat, then set aside on a cooling rack for 5 minutes.
• Fry the breaded chicken in 350 degree oil for 3 mins on each side or until brown and crispy. Drain on a wire rack and keep warm in oven until ready to use.
• Now you can start the gravy. In a large saucepan cook chopped garlic in 2tbsp butter over medium heat for 30 seconds. Add 2 tablespoons flour and stir until mixed. Add chicken broth and 1/2 c milk. Cook over medium heat until thickened and bubbly. Stir in fresh sage, thyme, salt and pepper to taste. Cook for 1 more minute.
• Once waffle dough has doubled, start heating up your waffle iron. Knead the pearl sugar into the dough and divide the dough into 7 4 ou pieces. One piece at a time, spread the waffle dough into the middle of the waffle iron (it won't take up the whole space). Cook until brown (2-3 minutes), and careful when removing as the melted sugar is HOT).
• Serve waffle with chicken covered in gravy, and maple syrup if desired. I promise the combination is awesome!