FRIED CHICKEN AND WAFFLE SANDWICH BITES
Bite-size bacon, beer and bourbon...how could chicken 'n waffles get any better?
Provided by By Betty Crocker Kitchens
Categories Snack
Time 1h30m
Yield 16
Number Of Ingredients 15
Steps:
- In 12-inch skillet, cook bacon over low heat 8 to 10 minutes, turning occasionally, until crisp. Drain on paper towels. Set aside.
- Between pieces of waxed paper or plastic wrap, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick. Cut into 2-inch pieces. Season chicken with salt and pepper.
- In shallow bowl, mix 1/2 cup Bisquick mix and the chipotle powder. In another bowl, beat egg with fork. Dip chicken into egg mixture; coat with Bisquick mixture.
- In 12-inch nonstick skillet, heat 2 tablespoons oil over medium heat. Add chicken; cook 6 to 8 minutes, turning once, until chicken is no longer pink in center and coating is golden brown. Meanwhile, in another small bowl, stir together Maple-Bourbon Butter ingredients until smooth. Set aside.
- Heat waffle iron. In medium bowl, stir Beer Waffle ingredients until blended. Pour about 1 tablespoon batter onto center of each quarter of hot waffle iron. Close lid of waffle iron. Bake about 2 minutes or until steaming stops. Carefully remove waffles. Repeat with remaining batter, making 32 small waffles.
- To assemble: Place waffle section on plate; spread Maple-Bourbon Butter on waffle, top with 1 half slice bacon, 1 piece chicken, and another waffle section.
Nutrition Facts : Calories 160, Carbohydrate 11 g, Cholesterol 45 mg, Fat 2, Fiber 0 g, Protein 6 g, SaturatedFat 3 1/2 g, ServingSize 1 Sandwich, Sodium 320 mg, Sugar 2 g, TransFat 1/2 g
FRIED CHICKEN AND WAFFLES
Provided by Giada De Laurentiis
Categories main-dish
Time 9h15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the chicken: In a small bowl, mix together 1 3/4 teaspoons salt, zest and paprika. Sprinkle the breasts evenly with the mixture on all sides, rubbing the mixture into the chicken gently. Place in a bowl and cover with plastic wrap. Poke a few holes in the top so that air can circulate around the chicken. Refrigerate at least 8 hours or overnight.
- Remove the chicken from the refrigerator and allow to sit at room temperature for 20 minutes.
- Heat a 10-inch, straight-sided skillet over medium heat. Add the oil so it comes 1 inch up the side. Heat the oil until it reaches 325 degrees F on a deep-fry thermometer.
- In a shallow bowl or pie plate, whisk together the flour, cornmeal, remaining salt and the black pepper. Dredge each breast in the dry mixture, making sure each piece is covered well with the mixture. Place each piece of chicken in the hot oil, letting it fall away from you, as to not splash yourself with hot oil. Fry the chicken for 10 minutes on the first side. Gently flip each piece of chicken and continue cooking on the other side until golden brown and cooked through, about 10 more minutes. Remove the chicken from the oil and allow it to drain for 5 minutes on a paper-towel-lined plate.
- For the waffles: Preheat a standard waffle iron. With a whisk, mix together the waffle mix, 1 1/2 cups water, the vegetable oil and cinnamon until smooth. Lightly spray the waffle iron with nonstick cooking spray. Ladle approximately 3/4 cup of the batter into the iron and cook until the waffle is golden brown and crisp, 3 to 4 minutes. Remove the waffle to a plate and repeat with remaining batter.
- Serve the chicken and waffles hot, with maple syrup and butter.
CHICKEN AND WAFFLE SANDWICH
This is a fast way to make a sandwich with the right ingredients and kitchen electronics. Use your own favorite waffle recipe and favorite sauce for a savory waffle chicken sandwich. You'll need a Dash® waffle iron and air fryer. Serve with curry ketchup and spinach if you like.
Provided by thedailygourmet
Time 45m
Yield 5
Number Of Ingredients 12
Steps:
- Mix flour, baking powder, salt, garlic, and seasoning in a large bowl; set aside. Beat milk, eggs, and melted butter together in a separate bowl. Pour milk mixture into the flour mixture; beat until blended. Fold in Cheddar cheese.
- Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
- Air fry chicken for 7 minutes. Turn chicken pieces and cook for another 6 minutes.
- Meanwhile, preheat the oven to 200 degrees F (95 degrees C). Preheat a waffle iron according to manufacturer's instructions. Spray waffle iron with nonstick cooking spray.
- Ladle 3 tablespoons batter on the waffle iron. Cook until waffle is golden brown and the iron stops steaming, about 5 minutes. Place on a lined baking sheet and keep warm in the oven. Repeat with remaining batter.
- Assemble waffle and chicken sandwiches once all the waffles are cooked.
Nutrition Facts : Calories 566.8 calories, Carbohydrate 46.2 g, Cholesterol 226 mg, Fat 21.1 g, Fiber 3 g, Protein 46.1 g, SaturatedFat 11 g, Sodium 1808.2 mg, Sugar 5.4 g
CHICKEN PARMESAN WAFFLE SANDWICH
Combination of two crowd favorites: fried chicken and waffles + chicken parmesan into one delicious sandwich.
Provided by Chanel L.
Categories Lunch/Snacks
Time 45m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 25
Steps:
- Waffle Instructions:.
- Heat up waffle iron.
- Combine all dry ingredients (flour, baking soda and spices) in one bowl and all wet ingredients (eggs, buttermilk and melted butter) in another bowl and mix well.
- Slowly add wet ingredients mix to dry bowl and whisk well.
- Shred and add the parmesan cheese and mix well.
- Pour batter on waffle iron to create your savory waffles.
- Fried Chicken Instructions:.
- Combine flour with all the spices in one bowl and combine buttermilk (with salt and pepper) and the chicken thigh into a seperate bowl.
- Let the buttermilk and chicken marinade for at least 30 minutes.
- Once finished marinating, shake the excess buttermilk off the chicken and dredge in seasoned flour.
- Add an inch of canola oil in a frying pan and heat to 350 degrees fahrenheit.
- Cook the chicken 7-8 minutes per each side (internal temperature 165 degrees farenheit.
- Sandwich Assembly Instructions:.
- Take fried chicken thigh and spread marinara sauce on top.
- Add shredded mozzarella and shredded parmesan.
- Turn broiler on and melt the cheeses on top of the chicken.
- Assemble the waffle sandwich, placing the chicken on top of one waffle, some fresh basil and the second waffle.
FRIED CHICKEN SANDWICHES WITH WAFFLE FRIES
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk the buttermilk, hot sauce, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Transfer 3 tablespoons of the buttermilk mixture to a small bowl and whisk in the mayonnaise; set aside. Add the chicken thighs to the bowl with the remaining buttermilk mixture; toss to coat and set aside.
- Bake the waffle fries as the label directs. Meanwhile, combine the cake flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in a shallow dish. Heat 1/2 inch vegetable oil in a large Dutch oven or pot over medium-high heat. Dredge the chicken in the flour mixture and shake off the excess. Fry until golden and cooked through, 4 to 5 minutes per side. Transfer to a rack set over a baking sheet to drain.
- Season the waffle fries with pepper. Divide the buttermilk mayonnaise among the roll bottoms. Top with lettuce, the chicken, pickles and the roll tops; serve with the waffle fries.
NASHVILLE HOT CHICKEN AND WAFFLE SANDWICH
When you want to impress dinner guests in the most delicious way, try this hot chicken waffle sandwich! The waffle is tender and slightly sweet, which balances the spiciness from the chicken perfectly. The chicken is insanely crunchy on the outside with a slightly sticky, spicy glaze. The hot chicken and cold crunch of the slaw is perfect.
Provided by NicoleMcmom
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 1h45m
Yield 4
Number Of Ingredients 18
Steps:
- Begin preparing chicken: place chicken thighs in a medium bowl. Add buttermilk and hot sauce and stir to coat. Cover and refrigerate for at least 1 hour, or overnight.
- Prepare waffles: combine waffle mix, water, egg, and oil in a medium bowl; whisk until well combined.
- Preheat the oven to 250 degrees F (120 degrees C). Preheat a mini waffle maker according to manufacturer's instructions.
- Spray waffle maker with cooking spray. Cook waffles one at a time until golden brown. Place cooked waffles on a baking sheet and place in the oven to keep warm.
- Finish preparing chicken: heat 3 inches of oil to 350 degrees F (175 degrees C) in a deep cast iron skillet or Dutch oven.
- While oil heats, combine flour, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper in a shallow dish.
- Remove chicken thighs from the buttermilk mixture one at a time and allow excess to drip off. Coat chicken lightly in flour mixture and shake off any excess. Repeat the process once more, dipping chicken back in the buttermilk mixture and flour mixture, and shaking off any excess. Place chicken on a wire rack set inside a rimmed baking sheet. Repeat to coat remaining chicken.
- Fry 2 chicken thighs at a time in the hot oil until an instant-read thermometer inserted into the center reads 170 degrees F (77 degrees F), turning 2 to 3 times, about 8 minutes per batch. Drain chicken on a clean wire rack set inside a paper towel-lined baking sheet.
- Combine remaining paprika, garlic powder, salt, and pepper with cayenne pepper and brown sugar in a medium bowl. Carefully whisk in 1 cup of the hot frying oil. Brush each fried chicken thigh with the spicy oil mixture.
- Stir maple syrup into the remaining spice mixture.
- Place 1 piece of chicken on a waffle and top with 1/4 cup coleslaw. Drizzle with 2 teaspoons of the spicy maple mixture and place a second waffle on top. Repeat with remaining ingredients and serve immediately.
Nutrition Facts : Calories 989.6 calories, Carbohydrate 113.7 g, Cholesterol 142.6 mg, Fat 43.4 g, Fiber 6.5 g, Protein 37.6 g, SaturatedFat 9 g, Sodium 2386.7 mg, Sugar 15.8 g
MANTASTIC FRIED CHICKEN 'N' WAFFLE SANDWICH
From Betty Crocker. Sounds like a man-pleaser for sure with the beer waffles, onions, bacon and maple-bourbon syrup. I haven't tried the yet, but plan to soon.
Provided by under12parsecs
Categories Chicken
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In 12-inch skillet, cook bacon over low heat 8 to 10 minutes, turning occasionally, until crisp. Drain on paper towels. Set aside.
- In 6-inch skillet, melt 1 tablespoon butter over medium heat. Cook onion in butter about 10 minutes, stirring frequently, until golden brown. Set aside.
- Between pieces of waxed paper or plastic wrap, place each chicken breast smooth side down; gently pound with flat side of a meat mallet or rolling pin until about 1/2 inch thick. Season chicken with salt and pepper.
- In shallow bowl, mix 3/4 cup Bisquick mix and 1/2 teaspoon chipotle powder. In another bowl, beat egg and remaining 1/2 teaspoon chipotle powder with fork. Dip chicken into egg mixture; coat with Bisquick mixture.
- In 12-inch nonstick skillet, heat 1/4 cup oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until chicken is no longer pink in center and coating is golden brown. Meanwhile, in 1-quart saucepan, heat maple syrup and 2 tablespoons butter to boiling. Remove from heat; stir in bourbon. Set aside.
- In medium bowl, stir waffle ingredients until blended. Pour slightly less than 2/3 cup batter onto center of hot waffle iron. Close lid of waffle iron. Bake about 5 minutes or until steaming stops. Carefully remove waffle. Repeat with remaining batter, making 8 waffle sections.
- To assemble: Place waffle section on plate; top with 3 slices bacon, 1 piece chicken, onion slices and another waffle section. Cut each sandwich in half, serve with syrup for dipping.
Nutrition Facts : Calories 561, Fat 29.5, SaturatedFat 8.3, Cholesterol 104.8, Sodium 753.3, Carbohydrate 50.2, Fiber 1.2, Sugar 23.4, Protein 19.4
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FRIED CHICKEN AND WAFFLE SANDWICHES - THE CANDID APPETITE
From thecandidappetite.com
Reviews 135Total Time 35 mins
- Place the chicken in a large bowl. Cover with buttermilk and add the hot sauce, if using. Toss together until evenly mixed and all the chicken is submerged in the buttermilk. Cover with plastic wrap and place in the fridge for at least 30 minutes. If you don't have the time, this step is not crucial but it will help make the chicken tender and juicy.
- In a shallow dish combine the flour, salt, cayenne pepper, garlic powder, and black pepper. To coat the chicken, grab a piece from the buttermilk bowl, slightly drain off, and throw into the flour. Pat the flour into the chicken, on both sides. Return to the buttermilk bowl (with the rest of the chicken) and coat both sides. Place the chicken back into the flour, once more, and coat both sides. We're double dipping the chicken. Lay the coated chicken on a rack placed over a baking sheet. Repeat in this manner until all the chicken is coated. Allow the coated chicken to rest for at least 10 minutes, this will allow the fry to dry a bit and stick to the chicken.
- In the meantime, heat about 2 inches of oil in a heavy duty pan, such as a cast iron skillet. Once the oil is hot, fry the chicken in batches. Cook for about 5 minutes on the first side, turn over once golden brown and crispy, continue to cook for another 4 minutes on the other side. Drain the chicken and place on a separate rack set over a baking sheet. You can keep the cooked chicken warm in a 200°F oven until all the chicken is fried and you're ready to serve. Make into fried chicken and waffle sandwiches with bacon cheddar green onion waffles (recipe above) and layer with lettuce, sliced tomato, avocado, and maple mustard sauce (recipe follows). Enjoy!
FRIED CHICKEN AND WAFFLE SANDWICHES - TODAY
From today.com
4.2/5 (11)Category Breakfast,Brunch,EntréesAuthor Billy Dec
- 2. In a shallow dish, add the panko breadcrumbs and lightly crush with your hands to make them finer. In a second shallow dish, add the beaten eggs, buttermilk and oregano. In a third shallow dish, combine the flour, salt and pepper. Reserving one hand for the dry ingredients and the other for the wet ingredients, dredge the tenders in the seasoned flour, then the egg mixture, followed by the breadcrumb mixture.
- 3. Carefully lower the breaded tenders into the hot oil. Fry until golden, turning once, until cooked through, about 5 minutes. Check the internal temperature of the chicken with an instant read thermometer to make sure that it is at least 160º. Place the tenders on a paper towel-lined plate to drain off the excess oil.
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