Chicken N Waffle Tacos Recipe 465 Food

CHICKEN 'N WAFFLE TACOS

Steps:

• Heat oven to 400ºF.
• Coat chicken with coating mix as directed on package; place on baking sheet. Bake 12 to 15 min. or until done.
• Meanwhile, spray both sides of waffles with cooking spray. Gently fold each in half; secure with wooden toothpick. Place on separate baking sheet. Add to oven to bake with chicken for the last 8 min. Mix syrup, barbecue sauce and Sriracha sauce until blended.
• Remove toothpicks from waffles. Place chicken strips in waffle shells; top with syrup mixture and onions.

CHICKEN 'N WAFFLE TACOS RECIPE - (4.6/5)

Steps:

• Heat oven to 400ºF. Coat chicken with coating mix as directed on package; place on baking sheet. Bake 12 to 15 min. or until done. Meanwhile, spray both sides of waffles with cooking spray. Gently fold each in half; secure with wooden toothpick. Place on separate baking sheet. Add to oven to bake with chicken for the last 8 minutes. Mix syrup, barbecue sauce and Sriracha sauce until blended. Remove toothpicks from waffles. Place chicken strips in waffle shells; top with syrup mixture and green onions.

CHICKEN 'N' WAFFLES

Steps:

• For the pickle brine: Combine 1 gallon water and the salt, brown sugar and cider vinegar in a stockpot; heat until the salt and sugar have dissolved. Add 1 gallon ice to cool. Wrap the coriander seeds, mustard seeds, peppercorns, chiles, dill, garlic and bay leaf in cheesecloth. Add the sachet and the chicken to the brine. Refrigerate for 12 to 16 hours or up to 24 hours.
• For the chicken spice: Mix together the salt, pepper, garlic powder, onion powder, cayenne, mustard, oregano, celery seed and paprika in a bowl. Store in an airtight container.
• For the chicken dredge: Whisk together the flour, chicken spice (reserve the remaining chicken spice for another use) and baking powder in a bowl.
• For the Belgian-style waffles: Preheat a waffle iron.
• Combine the flour, cornstarch, sugar, baking powder, baking soda and salt in a bowl.
• In another bowl, whisk together the buttermilk, milk, oil, vanilla and eggs. Let rest for 15 minutes.
• Cook the waffles according to manufacturer's instructions.
• For the black pepper sausage gravy: Saute the sausage in the butter until browned. Add the onions and cook for 3 to 4 minutes. Add the flour and cook for another 4 minutes, stirring constantly. Add the milk, cream and stock; bring to a boil. Stir in the Worcestershire, powdered mustard and hot sauce, and season with salt and pepper.
• To cook the chicken: Preheat a deep-fryer to 300 degrees F.
• Dip the brined chicken in buttermilk, then toss in the chicken dredge. Fry until an instant-read thermometer reads 180 degrees F.
• To serve: Place the waffles on serving plates. Set 2 pieces of chicken on top of each waffle. Top with some gravy.

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 WAFFLE TACOS RECIPE BY TASTY

Steps:

• Marinate the chicken: In a medium bowl, combine the chicken tenders, buttermilk, 1 tablespoon salt, McCormick® Smoked Paprika, McCormick® Chili Powder, 1 tablespoon McCormick® Onion Powder, and 1 tablespoon McCormick® Garlic Powder. Mix until the chicken is well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, up to overnight.
• Make the slaw: In a medium bowl, toss together the red and green cabbage, maple syrup, apple cider vinegar, salt, black pepper, and red pepper flakes. Cover the bowl and refrigerate for 30-60 minutes.
• Make the waffles: Preheat a waffle iron according to the manufacturer's instructions. Preheat the oven to 200°F (95°C).
• In a medium bowl, whisk together the waffle mix, water, and melted butter until smooth.
• Ladle the batter into the waffle iron and cook until golden brown. Remove and cut the waffle in half. Repeat with the remaining batter; you should have 4 full waffles. Keep warm in the oven until ready to serve.
• Fry the chicken: Fill a medium pot halfway with vegetable oil. Heat over medium heat until the temperature reaches 350°F (180°C).
• In a medium bowl, whisk together the remaining 2 teaspoons salt, 2 teaspoons McCormick® Onion Powder, 2 teaspoons McCormick® Garlic Powder, the flour, cornstarch, baking powder, and black pepper.
• In a separate medium bowl, whisk together the eggs and milk until smooth.
• Remove the marinated chicken from the refrigerator. Toss the tenders in the flour mixture until fully coated. Coat in the egg mixture, then again in the flour mixture.
• Working in batches to avoid overcrowding the pot, fry the chicken in the hot oil until golden brown and the internal temperature reaches 165°F (75°C), about 8 minutes. Transfer to a paper towel-lined plate to drain.
• Add the Frank's® RedHot® sauce to a medium bowl. Toss the chicken in the sauce until fully coated.
• Assemble the tacos: Place a chicken tender on a waffle half. Top with the slaw, green onions, and a drizzle of maple syrup. Secure with a skewer, then repeat with the remaining ingredients. Serve warm.
• Enjoy!