Fried Chicken And Waffles Food

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QUICK FRIED CHICKEN AND WAFFLES



Quick Fried Chicken and Waffles image

Keep the waffles warm in a 200-degree oven while making the chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 55m

Number Of Ingredients 10

2 large eggs, lightly beaten
3 cups low-fat buttermilk
1 stick unsalted butter, melted and cooled, plus more, room temperature, for serving
3 cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Kosher salt and freshly ground pepper
1 cup safflower oil, plus more for brushing
4 thin chicken cutlets (about 1 pound total), patted dry
Pure maple syrup and hot sauce, such as Tabasco, for serving

Steps:

  • Whisk together eggs, 2 cups buttermilk, and butter. In another bowl, whisk together flour, baking powder, baking soda, and 3/4 teaspoon salt. Transfer 1 cup flour mixture to a shallow bowl; fold rest into wet ingredients. Preheat a Belgian-waffle iron; brush with oil. Pour in 1 cup batter; spread, leaving a 1/2-inch border. Cook until golden brown, 8 to 10 minutes. Repeat with remaining batter.
  • Heat oil in a large skillet over medium-high. Season chicken with salt and pepper; dredge in reserved flour mixture. Shake off excess. Dip in remaining 1 cup buttermilk, then again in flour; repeat. Cook in batches until golden brown, 1 to 2 minutes a side. Transfer to a plate and serve, with waffles, butter, syrup, and hot sauce.

SWEET HOT FRIED CHICKEN AND WAFFLES



Sweet Hot Fried Chicken and Waffles image

Provided by Amanda Freitag

Categories     main-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 28

1 cup honey
1 cup maple syrup
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon ground black pepper
1 teaspoon apple cider vinegar
1/4 teaspoon cayenne
1/2 teaspoon kosher salt
2 cups all-purpose flour
1 cup shredded sharp Cheddar
2 tablespoons sugar
2 teaspoons baking powder
3 to 4 scallions, chopped, whites and greens separated
7 to 8 dashes hot sauce
2 teaspoons kosher salt, plus a pinch
2 large eggs
2 cups whole milk
8 tablespoons (1 stick) unsalted butter, melted
Nonstick cooking spray, for the waffle iron
Vegetable or canola oil, for frying
8 boneless, skin-on chicken thighs
1 cup buttermilk
2 cups all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon ground black pepper
1 1/2 teaspoons kosher salt, plus more for seasoning

Steps:

  • For the glaze: Combine the honey, maple syrup, chili powder, paprika, black pepper, vinegar, cayenne and salt in a small saucepot. Bring just to a simmer. Remove from the heat and let steep for 20 minutes, then strain into a clean container.
  • For the waffles: Preheat the oven to 250 degrees F and place a rack in the middle of the oven. Place a baking sheet fitted with a wire rack in the oven.
  • Whisk together the flour, Cheddar, sugar, baking powder, hot sauce, scallion whites and salt in a large bowl and set aside.
  • In another large bowl, whisk the eggs and a pinch of salt until just broken up, then add the milk and whisk. Pour in the melted butter and whisk until combined.
  • Add the wet ingredients to the dry ingredients and stir with a rubber spatula until the flour is just incorporated and no streaks remain (the batter may have a few lumps).
  • Preheat a Belgian waffle iron to medium heat according to the manufacturer's instructions. Spray with nonstick cooking spray, add some batter, close the lid, and cook until the steam starts to diminish (open the top and peek for doneness after a few minutes). Transfer the waffle to the wire rack in the oven to keep warm. Repeat with the remaining batter to make 8 waffles.
  • For the chicken: Pour 5-inches of oil in a heavy-bottomed pot. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.
  • Place the chicken thighs and buttermilk in a bowl. In a separate bowl, add the flour, garlic powder, onion powder, paprika, pepper and salt, and mix to combine. Dredge each thigh in the flour mix, then shake off any excess flour and carefully place in the oil. Fry until golden, 7 to 8 minutes. Remove the chicken to a paper bag or paper towels to drain excess grease and immediately season with salt.
  • Place each piece of fried chicken on top of a waffle and top each with some glaze and scallion greens to serve.

CHICKEN AND WAFFLES



Chicken and Waffles image

This recipe has crunch, sweet and spicy, savory all in one.

Provided by Switzer

Categories     100+ Breakfast and Brunch Recipes     Meat and Seafood     Chicken

Time 1h5m

Yield 4

Number Of Ingredients 17

4 eggs
¼ cup heavy cream
2 tablespoons cayenne pepper
1 tablespoon salt
1 tablespoon ground black pepper
2 cups all-purpose flour
1 cup cornstarch
1 tablespoon salt
1 quart peanut oil for frying
8 chicken tenders
1 cup mayonnaise
¼ cup maple syrup
2 teaspoons prepared horseradish
1 teaspoon dry mustard powder
12 slices bacon
8 thin slices Cheddar cheese
8 plain frozen 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.

Nutrition Facts : Calories 1793.4 calories, Carbohydrate 127.1 g, Cholesterol 396.8 mg, Fat 109.9 g, Fiber 4.8 g, Protein 72.9 g, SaturatedFat 27.5 g, Sodium 5234.2 mg, Sugar 17 g

FRIED CHICKEN WAFFLES



Fried Chicken Waffles image

Savory fried chicken served on top of waffles made from Pillsbury biscuits dough with bacon bits. That's a one heck of delicious meal! Don't forget to drizzle some Maple Syrup before enjoying!

Provided by SharonChen

Categories     One Dish Meal

Time 12h20m

Yield 2 serving(s)

Number Of Ingredients 10

8 ounces chicken breasts, cut into chucks or 8 ounces chicken thighs, cut into chunks
1/4 cup buttermilk
1/2 teaspoon seasoning salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 cup canola oil
1 cup panko breadcrumbs
8 slices bacon
2 pillsbury grands refrigerated biscuits
maple syrup

Steps:

  • Marinade chicken with butter milk, seasoned salt, black pepper and paprika over night.
  • When ready to cook, coat chicken with Panko breadcrumbs and set aside.
  • Heat up a large skillet. Cook bacon over high heat until crisp. Transfer to a paper towel to soak up the dripping.
  • In the same skillet, add vegetable oil into the bacon dripping. Over high heat, fry prepared chicken. Fry about 3 minutes each side until chicken is cooked through and turns golden. Transfer to a bowl and set aside.
  • Break bacon into small bits and divide into 3 portions.
  • Open two packages of Pillsbury Biscuits dough. Fold 1 portion of bacon bits into one dough and use both of your palms to flat it out into a 7-inch dough circle. Do the same for the second dough.
  • Preheat your waffle maker. Place one dough circle into the waffle maker and cook for 5 minutes. Repeat this step for the second dough circle.
  • Place waffles onto desired plates. Drizzle with Maple syrup. Put chicken on top of the waffles. Sprinkle with remaining bacon bits and drizzle more Maple syrup if desire. Enjoy!

Nutrition Facts : Calories 904.6, Fat 59.4, SaturatedFat 11.7, Cholesterol 95.8, Sodium 1057.3, Carbohydrate 53.5, Fiber 2.9, Sugar 7, Protein 37.6

CHICKEN AND LIEGE WAFFLES WITH HERB GRAVY



Chicken and Liege Waffles With Herb Gravy image

I LOVE chicken and waffles, and if you've ever had a Belgium Liege waffle you know that there is just no going back to an ordinary waffle. Served with fried chicken tenders and a simple herb gravy! Best to start this recipe the night prior so the chicken tenders have time to marinate.

Provided by Halfwaybroken7

Categories     Breakfast

Time 9h

Yield 7 serving(s)

Number Of Ingredients 25

1/3 cup hot milk
1/2 cup unsalted butter
2 eggs, at room temperature
2 cups flour
2 1/4 teaspoons instant yeast
1 teaspoon vanilla extract
1/2 teaspoon salt
3/4 cup belgian pearl sugar
12 chicken tenders
2 cups buttermilk
2 tablespoons paprika, divided
2 tablespoons salt, divided
2 tablespoons black pepper, divided
2 cups flour
1 quart vegetable oil (for frying)
2 garlic cloves
2 tablespoons butter
2 tablespoons flour
3/4 cup chicken broth
1/2 cup milk
1 teaspoon fresh sage, chopped
1 teaspoon fresh thyme, chopped
1/4 teaspoon black pepper
1/4 teaspoon salt
maple syrup (optional)

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!

Nutrition Facts : Calories 1687, Fat 145.4, SaturatedFat 28.3, Cholesterol 103.6, Sodium 2465.5, Carbohydrate 85.9, Fiber 3.6, Sugar 25.4, Protein 14.4

FRIED CHICKEN AND WAFFLES AS MADE BY BREANA JACKSON RECIPE BY TASTY



Fried Chicken And Waffles As Made By Breana Jackson Recipe by Tasty image

This iconic dish of flavorful, crispy fried chicken paired with fluffy, buttery waffles is a match made in culinary heaven. The homemade spice mix takes this chicken to a whole new level-you will be making it in batches to have on hand for years to come! The deep spices in the chicken are offset by the rich browned-butter waffles that only get better when drizzled with syrup and hot sauce for a sweet and spicy finish.

Provided by Breana Jackson

Time 1h

Yield 3 servings

Number Of Ingredients 30

4 cups buttermilk, or water
4 tablespoons kosher salt, plus a pinch, divided
8 chicken wings
peanut oil, or grapeseed oil, for frying
1 tablespoon onion powder
1 tablespoon McCormick® Smoked Paprika
1 tablespoon McCormick® Garlic Powder
1 ½ tablespoons McCormick® ground black pepper
1 tablespoon McCormick® Poultry Seasoning
1 tablespoon cayenne pepper
1 teaspoon McCormick® Ground Mustard
2 cups all purpose flour
¼ cup cornstarch
2 large eggs
1 cup buttermilk, room temperature
1 teaspoon hot sauce, of choice
1 ½ sticks unsalted butter
2 ice cubes
2 cups all purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 pinch kosher salt
2 cups buttermilk, room temperature
2 large eggs
1 tablespoon McCormick® vanilla extract
nonstick cooking spray, for greasing
unsalted butter
maple syrup
hot sauce

Steps:

  • Brine the chicken: In a large bowl or container, combine the buttermilk and 2 tablespoons of salt. Add the chicken to the brine, making sure to submerge fully. Cover and refrigerate for at least 2 hours, or overnight. When ready to use, remove the chicken wings from the brine and pat dry with paper towels. Transfer to a wire rack set over a baking sheet.
  • Preheat the oven to 300°F (150°C).
  • Fill a large cast iron skillet ¾ of the way with peanut oil and heat over medium-high heat until the temperature reaches 350°F (180°C).
  • In a small bowl, whisk together 2 tablespoons salt, the onion powder, paprika, garlic powder, black pepper, poultry seasoning, cayenne, and ground mustard until well combined.
  • Transfer all but 2 tablespoons of the spice mixture to a medium bowl with the flour and cornstarch and whisk until well combined.
  • In a separate medium bowl, whisk together the eggs, buttermilk, hot sauce, and a pinch of salt until well combined.
  • Coat a chicken wing in the flour mixture, shaking off any excess, then dip in the buttermilk mixture, letting any excess drip off. Coat again in the flour mixture, pressing the flour into the chicken. Return the coated chicken to the wire rack and repeat with the remaining wings.
  • Working with 2-3 wings at a time, fry the chicken in the hot oil until golden brown and the internal temperature reaches 160-165°F (70-75°C). Remove the chicken from the oil, sprinkle on both sides with a pinch of the reserved spice mix, then set on a clean wire rack set over a baking sheet to cool. Repeat with the remaining chicken. When finished frying, transfer the chicken to the oven to keep warm until ready to serve.
  • Make the waffles: Melt the butter in a medium nonstick saucepan over medium-high heat. Cook, stirring occasionally, until the butter turns dark brown and smells nutty, between 7-10 minutes. Watch carefully and focus on color, so the butter does not burn, aiming from brown not black bits. Remove the pot from the heat.
  • Add an ice cube to the butter and slowly let it melt. It may froth and bubble. Add the remaining ice cube and gently stir until melted. Pour ½ cup of the browned butter into a liquid measuring cup or heatproof bowl and let cool completely, about 5 minutes. Store any remaining browned butter in the refrigerator for another use.
  • Preheat a waffle iron to medium-high heat.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • In a medium bowl or large liquid measuring cup, whisk together the buttermilk, browned butter, eggs, and vanilla until well combined.
  • Pour the wet ingredients into the dry ingredients and whisk until just combined, being careful not to overmix. Let the batter sit for 5-7 minutes while the leavening agents activate.
  • Grease the waffle iron with nonstick spray, then cook the waffles according to the manufacturer's instructions. You should have about 6 total, depending on the waffle iron. Set the waffles on a baking sheet as they finish cooking and transfer to the oven with the chicken to keep warm until ready to serve.
  • To serve, place a waffle on each plate (either whole or cut into 4 pieces) and set 2-3 wings on top of or next to each waffle. Top the waffles with butter, maple syrup, and/or hot sauce, if desired. Serve hot.
  • Any leftover waffles can be wrapped individually in plastic wrap, then placed in a zip-top bag and stored in the refrigerator for up to 2 days.
  • Enjoy!

Nutrition Facts : Calories 1479 calories, Carbohydrate 196 grams, Fat 45 grams, Fiber 7 grams, Protein 69 grams, Sugar 37 grams

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Instructions for the waffles and waffle syrup. In a medium-sized bowl, whisk together the dry ingredients: flour, baking powder, and salt in a bowl and set the mixture aside. Then whisk together the eggs, milk, heavy whipping cream, brown sugar, cinnamon, vanilla extract, and butter in a separate medium-sized bowl.
From thesoulfoodpot.com


WHAT TO SERVE WITH CHICKEN AND WAFFLES? 10 BEST SIDE DISHES
9 – Potato Chowder. Here is a perfect way to complete a brunch. Potato chowder is going to give your meal the ultimate flavor and texture for any occasion. This dish will perfectly pair with chicken or waffles, adding some heat and savory flavors from bacon bits while still maintaining the sweet taste of maple syrup.
From eatdelights.com


SOUTHERN FRIED CHICKEN AND WAFFLES
Season chicken pieces on all sides with 1 teaspoon seasoned salt and ½ teaspoon black pepper. Place into an oblong baking dish and cover with 2 ½ cups buttermilk. Turn to coat. Chill for at least 4 hours or overnight, turning occasionally. 30 minutes before frying: Remove chicken from buttermilk, discard marinade.
From melissassouthernstylekitchen.com


BEST EVER FRIED CHICKEN AND WAFFLES RECIPE | GIRLCARNIVORE.COM
In a container or resealable bag, mix together buttermilk and maple syrup. Add the chicken and allow the mixture to marinate overnight. When you’re ready to cook, pour oil into a pot and heat to 375ºF. In a large bowl, whisk together flour, …
From girlcarnivore.com


FRIED CHICKEN & WAFFLES WITH HOT HONEY BUTTER - SAVOUR CALGARY
Fry the chicken strips in batches, without crowding the pan, until crisp and deep golden, about 6 minutes. Transfer to a paper towel-lined plate. To make the waffles, in a medium bowl whisk together the flour, baking powder, sugar and salt. In another bowl or measuring cup, whisk the milk, egg and oil.
From savourcalgary.ca


SOUTHERN FRIED CHICKEN AND WAFFLES | THE RECIPE CRITIC
Marinate for 1 hour or overnight. In a large bowl combine the flour, seasoning salt, salt, Louisiana chicken seasoning, garlic powder and onion powder. In a heavy bottomed skillet add 1 inch of oil to the pan. Heat to 350 degrees. Take the chicken out of the buttermilk and coat with the flour mixture.
From therecipecritic.com


CHICKEN AND WAFFLES | TRADITIONAL FRIED CHICKEN DISH FROM UNITED …
Houston , United States of America. 3711 Travis St. Recommended by Travel + Leisure and 14 other food critics. "A line of patrons wrapping around the entirety of this bright yellow building is a common sight in Midtown, especially on weekends. Serving breakfast until 2 p.m., the restaurant is known for its signature wings and waffles."
From tasteatlas.com


CHICKEN AND WAFFLES - EASY, SOUTHERN RECIPE - DIVAS CAN COOK
Prepare the chicken. In a large bowl or shallow dish, whisk together flour, cornstarch, garlic powder, salt, cajun seasoning, black pepper, paprika, and dried parsley. Remove ½ cup of the flour mixture and place it into another large bowl or shallow dish. To this bowl, mix in egg, buttermilk, and water until the mixture looks like a batter.
From divascancook.com


CHICKEN ‘N WAFFLES
In a large clear bowl, 1 part sambal oelek is combined with 3 parts maple syrup and whisked until well-incorporated. Step 11. On a large plate, sauce is poured over top of chicken until evenly distributed. Step 12. Pour the waffle batter into the waffle maker; close the lid and bake the waffles for 3-5 minutes until golden and crispy.
From foodnetwork.ca


WHAT TO SERVE WITH CHICKEN AND WAFFLES? 7 BEST SIDE DISHES
3 – Cornbread. Cornbread isn’t just a side dish; it’s also an accompaniment. Spoon honey over warm cornbread when serving honey-glazed chicken and waffles – it’s a match made in heaven. It’s often served alongside fried chicken, so it’s a natural fit. You can make cornbread from scratch or use a mix.
From americasrestaurant.com


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