CRISPY CHICKEN AND WAFFLE SANDWICHES
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 29
Steps:
- Make the chicken: Whisk the buttermilk, hot sauce, granulated garlic, granulated onion and 3/4 teaspoon kosher salt in a small bowl. Place the chicken in a resealable plastic bag and pour in the buttermilk marinade. Refrigerate at least 2 hours or overnight.
- Preheat the oven to 200 degrees F and have 2 baking sheets with wire racks set on top. Preheat a waffle iron. Fill a large cast-iron skillet with 1 inch vegetable oil and heat to 350 degrees F on a deep-fry thermometer.
- Put the flour in a baking dish and season it with the paprika and salt and pepper. Put the panko in another baking dish and season it with the chile powder and salt and pepper. Beat the eggs in another dish.
- Remove the chicken from the marinade, allowing the excess to drip off. Dredge the chicken first in the flour, then in the eggs and finally coat with the panko. Fry the chicken in batches, being careful not to overcrowd the skillet, until golden brown and an instant-read thermometer inserted into the center reads 160 degrees F, 3 to 4 minutes per side. Remove to one of the prepared baking sheets and keep warm in the oven.
- Make the spicy maple butter: Mix the butter, maple syrup, hot sauce and cayenne in a bowl.
- Make the waffles: Whisk the vegetable oil, vanilla and eggs in a medium bowl until combined. Whisk in the buttermilk and seltzer. In another bowl, whisk the flour, sugar, baking soda and fine salt; add to the wet ingredients and whisk until smooth. Stir in the scallions.
- Coat the waffle iron with cooking spray. Pour in some batter and cook until golden, 4 to 6 minutes. Place the waffles on the other baking sheet and keep warm in the oven while you make the rest.
- For the sandwich build: Spread each waffle with a generous portion of the maple butter. Place some tomato slices on a waffle and then some of the crispy chicken. Top with another waffle to seal the deal.
HOT-AND-CRUNCHY CHICKEN CONES WITH MANGO/JALAPENO SLAW
Recipe by Courtney Swenson - the Cones have become famous for chicken coated in an ingenious mix of cornflakes, slivered almonds and sesame seeds, then wrapped in a tortilla with Mango/Jalapeno slaw and spicy ancho "paint" From: Pairing of the Day: January 2010. Judge's Choice: Best New Chicken Dishes, Published in January 2010. :) Serve with Full-Bodied, fruity Chardonnay 2007 Columbia Crest H3.
Provided by Manami
Categories Lunch/Snacks
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 24
Steps:
- MAKE MANGO/JALAPENO SLAW:.
- In a saucepan, combine the mango, jalapenos, vinegar, sugar, water and shallot.
- Cover and simmer until the mango is softened, 10 minutes.
- Transfer the mango mixture to a food processor and puree; scrape into a large bowl.
- Stir in the mayonnaise, cilantro, garlic and lime juice and season with salt and pepper.
- Add the coleslaw mix and toss to coat.
- Cover and refrigerate.
- MAKE THE CHICKEN CONES::
- Wipe out the food processor.
- Add the cornflakes, almonds, sesame seeds, sugar, red pepper and salt and pulse until coarsely chopped.
- Transfer the mixture to a large, shallow bowl.
- In a second shallow bowl, whisk the eggs with the milk.
- Fill a third shallow bowl with flour.
- Dredge the chicken strips in the flour, shaking off any excess.
- Dip them in the eggs, then roll them in the cornflake mixture.
- Set a rack over a rimmed baking sheet.
- In a large skillet, heat 1/4 inch of oil.
- Working in batches, fry the chicken over moderately high heat, turning once, until golden brown, 6 minutes; transfer to the rack.
- Set the fried chicken on the tortillas and top with the mango/jalapeno slaw.
- Roll up and eat right away.
Nutrition Facts : Calories 919.6, Fat 43.7, SaturatedFat 9.5, Cholesterol 228.5, Sodium 2734.2, Carbohydrate 87.6, Fiber 7.1, Sugar 27.6, Protein 46.2
NO BAKE CRUNCHY CHOCOLATE TREASURES
Your friends and family will be left guessing what the yummy crunchy ingredient is! I make a cookie tray every Christmas and these are always the first ones to get eaten. EASY to make. People will be asking for you to make these every year!
Provided by dragonpawz
Categories Dessert
Time 20m
Yield 24 candy cookies, 24 serving(s)
Number Of Ingredients 7
Steps:
- Place sugar cones in a food storage bag. Seal bag. Crush cones with a rolling pin until pieces are bite size.
- Combine crushed sugar cones, chopped peanuts and toffee pieces in a medium bowl and set aside.
- Place chocolate chips in a microsafe bowl and microwave on high for 1 to 1 1/2 minutes. Stir until smooth.
- Immediately fold in the nutella and fold in the sugar cone,toffee and nut mixture until well coated.
- Scoop or drop one tablespoon mixture in each liner. Top with sprinkles if desired.
- Refrigerate two hours before serving. Store in an airtight container.
Nutrition Facts : Calories 80.2, Fat 5.1, SaturatedFat 2.7, Sodium 15.8, Carbohydrate 8.5, Fiber 1.2, Sugar 3.7, Protein 1.9
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- In a saucepan, combine the mango, jalapeños, vinegar, sugar, water and shallot. Cover and simmer until the mango is softened, 10 minutes.
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