Chicken Waffles On A Stick Recipe 435 Food

CHICKEN AND WAFFLES

Steps:

• For the fried chicken: Whisk together the buttermilk, hot sauce, garlic, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl or resealable plastic bag. Add the chicken, making sure that all the pieces are fully submerged. Cover the bowl with plastic wrap or seal the bag and refrigerate for 2 to 4 hours.
• Mix together the flour, baking powder, onion powder, paprika, cayenne, 1 teaspoon salt and 1/2 teaspoon pepper in another large resealable plastic bag. Set aside.
• For the waffles: Preheat a waffle iron to medium-high. Preheat the oven to 200 degrees F (to keep cooked waffles warm). Whisk together the flour, sugar, baking powder and salt in a medium bowl. Whisk together the milk, butter, shortening and eggs in another bowl. Pour the milk mixture into the flour mixture and gently stir until just incorporated (it's okay if there are some lumps).
• Lightly brush the top and bottom of the waffle iron with butter. Fill the waffle iron about three-quarters of the way full (there should still be some waffle iron showing). Close the lid gently and cook until the waffles are golden brown and crisp, 6 to 7 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles.
• For frying the chicken: Fill a wide, deep pot with 2 1/2 to 3 inches of oil and heat over medium heat until a deep-fry thermometer registers 350 degrees F. As the oil heats, remove half the chicken from the buttermilk brine, letting any excess brine drip back into the bowl. Place into the bag of seasoned flour and seal. Shake the bag to thoroughly coat the chicken pieces. Remove the chicken, shaking off any excess flour, and transfer to a wire rack.
• Working in batches, carefully add the coated chicken to the hot oil. The oil temperature will drop to between 300 and 325 degrees F; adjust the heat to maintain this temperature (it's important not to let the oil get too hot or the crust will brown before the meat is cooked through). Fry the chicken, undisturbed, for about 1 minute to allow the crust to set; then begin to check the chicken pieces to make sure they are browning evenly and carefully turn as needed so that the pieces are evenly golden brown and cooked through and an instant-read thermometer registers 165 degrees F, 8 to 10 minutes. Transfer to a clean rack to drain; season with salt. Flour and fry the remaining chicken.
• Spread each waffle with softened butter and top with 1 to 2 pieces of chicken. Drizzle generously with honey and a few dashes of hot sauce and serve.

CHICKEN AND WAFFLES ON A STICK

Steps:

• For the chicken: Fold together the chicken tenders, buttermilk, tarragon, thyme and cayenne pepper in a shallow dish until thoroughly combined. Cover and refrigerate overnight.
• Remove the chicken and buttermilk mixture from the refrigerator. Sift 1 cup flour, garlic powder, 2 teaspoons salt, 1 teaspoon pepper and onion powder into a separate shallow dish.
• Preheat the 3 cups oil in a large cast-iron pan over medium-high heat to about 350 °F. Thread each tender onto a skewer.
• Dredge each skewered tender in the flour mixture, coating completely and shaking off any excess. Dip each back in the buttermilk mixture and again in the flour mixture, gently shaking off any excess.
• In small batches, gently drop the skewers into the oil and fry, about 5 minutes. Flip and fry until golden brown, an additional 3 to 5 minutes. Drain on paper towels and season with salt and pepper.
• For the waffle batter: Place the 2 1/4 cup flour, milk, 1 1/4 cup and 2 tablespoons oil, sugar, vanilla extract, baking powder, baking soda, salt and eggs in a large bowl and whisk until no lumps remain. Dip the fried tenders in the batter, coating completely. In batches, gently drop the skewers back into the oil and fry, about 4 minutes. Flip and fry an additional 3 to 4 minutes. Drain on paper towels.
• Just before serving, brush with a light coating of melted butter and drizzle with maple syrup. Serve warm.

MINI CHICKEN AND WAFFLES ON A STICK

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!

SHEET-PAN CHICKEN AND WAFFLES

Steps:

• Position a rack in the upper third of the oven and preheat to 450 degrees F. Coat a rimmed baking sheet with cooking spray. Toss the chicken pieces with the sour cream, garlic powder, cayenne, half the lemon zest, 1/4 teaspoon salt and a few grinds of black pepper in a large bowl to coat. Set aside.
• Put the cornflakes in a shallow dish and stir in the olive oil, 1 tablespoon thyme and a pinch each of salt and black pepper. Coat the chicken in the cornflake mixture, pressing to adhere. Place on the prepared pan and lightly coat with more cooking spray. Bake until lightly browned on top, about 15 minutes.
• Meanwhile, mix the butter with the remaining lemon zest and 1 tablespoon thyme in a medium bowl. Season with salt and black pepper and set aside.
• Remove the baking sheet from the oven and move the chicken to one side. Arrange the waffles in two rows on the other side of the pan, overlapping them. Bake, flipping and rotating the waffles halfway through, until a thermometer inserted into the thickest part of the chicken registers 165 degrees F and the waffles are toasted and hot, 10 to 15 minutes.
• Spread the lemon-thyme butter evenly over the waffles. Serve the chicken and waffles with maple syrup.