Chicken And Waffles With Sage Gravy Food

SAVORY WAFFLES WITH HERB GRAVY AND CRISPY CHICKEN TENDERS

Steps:

• To prepare Crispy Chicken Tenders: Preheat oven to 425 degrees F. Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray. In a small bowl whisk together egg whites and water. For coating, in a shallow dish combine cornflakes, Parmesan cheese, garlic powder, dried parsley, and black pepper. Dip each tenderloin into the egg white mixture, then coat with the cornflake mixture. Place breaded chicken pieces on the prepared baking pan. Lightly coat breaded chicken pieces with nonstick cooking spray. Bake for 15 to 20 minutes or until crisp and no longer pink. Keep warm.
• To prepare Waffles: In a large bowl, combine all-purpose flour, the whole-wheat flour, walnuts, sugar, baking powder, dried thyme, and salt. Make a well in the center of the flour mixture; set aside. In a medium bowl combine the milk, egg, and water. Add milk mixture all at once to the flour mixture. Stir just until moistened (batter should be slightly lumpy).
• Preheat a waffle baker and lightly coat with cooking spray. Add batter. (see Tip) Close lid quickly; do not open until done. Bake according to manufacturer's directions. When done, use a fork to lift waffle off of grid (see Tip). Repeat with the remaining batter.
• To prepare Herb Gravy: In a large saucepan, cook garlic in hot butter over medium heat for 30 seconds. Add the 2 tablespoons flour and stir until well mixed. Add broth and milk. Cook and stir over medium heat until thickened and bubbly. Stir in snipped fresh sage, fresh thyme, and ground black pepper. Cook and stir for 1 minute more.
• Serve Herb Gravy with hot waffles and Crispy Chicken Tenders. If desired, garnish with additional fresh thyme, fresh sage, and/or additional pepper.

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!

PA DUTCH CHICKEN & WAFFLES

Steps:

• Heat oil in a stew pan on high heat, sprinkle both sides of chicken with salt and pepper.
• Add to pan and brown both sides. Add the celery, carrot, onion, bay leaf and broth.
• Reduce heat to low. Cover and simmer until the chicken is tender, about 1 hour.
• Remove chicken from pot; cool and remove fat and bones and pull apart into small pieces.
• Skim excess fat from broth. Discard vegetables (or eat). Mix flour and water until smooth.
• Bring broth to a slow boil. Add flour-water paste gradually, stirring rapidly after each addition.
• Continue until gravy is the desired thickness and taste for seasoning.
• Add chicken and keep warm over very low heat.
• While cooking, make waffles according to recipe and waffle iron instructions.
• If necessary, place in a 200° oven to keep warm. Serve waffles with chicken and gravy.

CRISPY OVEN-FRIED CHICKEN WITH SAGE GRAVY

Steps:

• Preheat oven to 375 degrees; line large shallow baking pan with foil; place a wire rack in pan; spray rack with nonstick spray.
• Place 1/2 cup flour in shallow dish.
• Place egg whites in second dish and cornflake crumbs in a third.
• Put chicken in large bowl; sprinkle with salt and cayenne.
• Add buttermilk and turn to coat.
• Dip chicken, one piece at a time into flour, then egg whites, then into cornflake crumbs, pressing to adhere.
• Place chicken on rack.
• Spray top of the chicken lightly with nonstick spray.
• Bake until golden brown and cooked through, about 45 minutes.
• Meanwhile, to make gravy, melt butter in small saucepan over medium-high heat.
• Whisk in remaining 2 T flour; cook, whisking constantly, 1 minute.
• Gradually whisk in chicken broth.
• Cook, whisking constantaly, until gravy comes to a boil and thickens, about 2 minutes.
• Stir in sage and black pepper.
• Divide chicken among 4 plates and serve with gravy.