SUNNY ANDERSON'S MAPLE CHICKEN & WAFFLES CASSEROLE
Sunny Anderson's Maple Chicken & Waffles Casserole
Provided by The Rachael Ray Staff
Number Of Ingredients 33
Steps:
- Preheat the oven to 350F
- Make the waffle batter: In a large bowl, sift flour, baking powder, 1 tablespoon sugar and salt to combine
- In a small bowl, vigorously whisk the egg yolks until smooth then add the brown sugar, milk, oil, lemon extract and lemon zest
- Whisk until brown sugar is dissolved
- Make a well in the center of the dry ingredients
- Pour in the liquid ingredients and gently stir the batter with a wooden spoon, until just combined
- (You can use a hand beater or a stand mixer on low speed, as well
- ) Be careful not to overmix the batter
- In a very clean bowl, whisk the egg whites until foamy
- Add the remaining tablespoon of sugar and beat until soft peaks form
- Gently fold the whites into the batter
- Cook the waffles: Heat a waffle iron and coat both the top and bottom surface with cooking spray
- Pour about 1/4 -1/2 cup batter into the waffle iron and close
- Cook until crisp and golden brown, about 5-6 minutes, depending on waffle iron settings
- Allow to cool, then toast waffles in a toaster to remove as much moisture from them as possible
- Or, put them directly on the oven rack and toast them at 150F until a tap feels more hard than soft
- Once toasted, use the squares as a guide and cut each waffle into its individual squares
- Mix the custard: In a large bowl, whisk together the heavy cream, maple syrup, buttermilk, scallions, Hungarian paprika, thyme, garlic and a few grinds of coarse black pepper
- Taste and season with a pinch or two of salt, then add eggs and whisk to combine
- Add chicken, waffle squares and stir
- Allow to sit for 10 minutes while stirring here and there to allow the custard to soak into the waffles
- Assemble the casserole: Butter an 8x8 baking dish
- Pour the chicken and waffle mixture into the dish and pat down gently
- Top and bake the casserole: In a medium bowl, add the maple syrup, lemon zest and juice
- Whisk to combine and add French-fried onions
- Fold to coat then sprinkle topping evenly on top of the casserole
- Bake until crust is golden and crispy in parts and custard is set, about 25-30 minutes
- Allow to cool 10 minutes before scooping and serving with a drizzle of maple syrup
SUNNY'S CRAZY RICH CHICKEN AND WAFFLES
Provided by Sunny Anderson
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the flour: Add the flour, cornstarch, cayenne, a pinch of salt and a few grinds of black pepper to a shallow dish. Mix to distribute ingredients evenly.
- For the egg wash: Add the eggs, hot sauce, a pinch of salt and a few grinds of black pepper to a separate shallow dish. Whisk and add enough water to loosen, but still have enough body to coat something?like chicken!
- For the chicken: Dunk the tenders in the flour mixture, shake the pieces off, then dip in the egg mixture. Shake off the excess egg mixture and toss the tenders back in the flour mixture to coat. Shake off the excess and rest on a wire rack for 10 to 15 minutes. (If any areas look like they are soaking up the flour quickly while resting, dust the chicken with some more of the flour mixture.)
- Add the butter to a nonstick saucepan over medium heat and melt. Add the gold cocoa butter and stir until combined. Add the honey, maple syrup, hot sauce and some black pepper. Stir until combined and remove from the heat.
- Add enough oil to reach more than 3 inches up the side of a Dutch oven or large heavy pot over medium-high heat and bring to 350 degrees F. Shake off any excess flour from the tenders and gently place them in the oil in batches to avoid overcrowding the pot. Cook, while maintaining the oil temperature at around 350 degrees F, until the tenders are golden brown and cooked through, about 4 minutes per batch. Remove to a paper towel-lined plate and sprinkle immediately with salt. Place on skewers with portions of Sunny's 1-2-3 Waffles. Drizzle with golden honey sauce and a shake of gold dust.
- Separate the egg into 2 bowls. Whisk the yolk, then whisk in the milk followed by the flour.
- Whisk the egg white until soft peaks form. Fold the white into the batter. Spray a waffle iron with cooking spray, then make waffles.
SUNNY'S SPICY BUTTERMILK FRIED CHICKEN AND WAFFLES
Provided by Sunny Anderson
Categories main-dish
Time 7h45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the chicken: In a large bowl, whisk the buttermilk, gochujang and 1 teaspoon each salt and pepper. Pour into a resealable plastic bag and add the chicken. Seal and massage the bag to coat the chicken; refrigerate overnight or for at least 4 hours.
- In a large bowl, mix the flour, cornstarch, a pinch of salt and a few grinds of pepper. Remove the marinated chicken from the bag and shake off the excess marinade. Drop all of the chicken into the flour mixture and toss to coat. Let rest, refrigerated, for 1 hour. Toss again, then rest for 30 minutes in the refrigerator, followed by 30 minutes at room temperature.
- In a cast-iron pan or deep fryer, add about 2 inches peanut oil and heat to 375 degrees F. Toss the chicken one last time, then shake off the excess flour. In batches, add the chicken gently to the oil and fry until cooked through and the juices run clear, 12 to 16 minutes. Remove to a paper towel-lined plate and sprinkle with a pinch of salt. Repeat with the remaining chicken.
- For the waffles: Preheat the oven to 200 degrees F.
- In a large bowl, sift together the flour and baking powder. Add the salt and 2 tablespoons of the sugar. In a medium bowl, whisk the egg yolks until smooth, then add the milk, vegetable oil and almond extract. Make a well in the center of the dry ingredients. Pour in the liquid ingredients and gently stir the batter with a wooden spoon until just combined. Be careful not to overmix. In a large bowl, whisk the egg whites until foamy. Add the remaining 2 tablespoons sugar and beat until soft peaks form. Gently fold the whites into the batter.
- Preheat a waffle iron according to the manufacturer's instructions. Lightly coat the top and bottom of the iron with cooking spray.
- Pour about 1/2 cup to 2/3 cup batter into the waffle iron. Cook until golden brown, about 5 minutes depending on the manufacturer's instructions. Transfer to a serving platter and keep warm in the oven. Repeat with the remaining batter. Serve the waffles warm with the fried chicken and maple syrup.
MAPLE CHICKEN & WAFFLE CASSEROLE- SUNNY ANDERSON'S
Saw this recipe being made on the Rachael Ray TV Show by Sunny Anderson. It looked so good and so easy that I knew you all would want to try it too! Photo is that of Sunny Anderson from the same show.
Provided by Pat Duran
Categories Casseroles
Time 45m
Number Of Ingredients 27
Steps:
- 1. Preheat oven to 350^. Spray a a 9x13 baking dish with non-stick butter spray. Set aside. --- Waffles: In a large bowl. sift dry ingredients using only 1 Tablespoon of the granulated sugar. Do not add the brown sugar yet. In a small bowl, whisk the egg yolks until smooth then add the brown sugar and remaining ingredients. Whisk until sugar has dissolved.
- 2. Pour the liquid ingredients into the dry ingredients and stir with a wooden spoon, until combined. Be careful not to over mix the batter. In another clean bowl, whisk egg whites until foamy and add remaining 1 Tablespoon of granulated sugar, and beat until soft peaks for,. Gently fold the whites into the batter.
- 3. Heat the waffle iron and coat both insides with cooking spray. Pour about 1/2 cup batter into waffle iron and close. Cook until crisp and golden brown. Allow to cool, then toast waffles in a toaster to remove as much moisture as possible of in over for 10 minutes at 150^. Once toasted cut into small little squares.
- 4. Custard:In a large bowl whisk together the first 8 ingredients, then add eggs and whisk to combine. Add chicken, waffle squares and stir together. Allow to sit 10 minutes while stirring here and there to allow the custard to soak into the waffles.
- 5. Pour the mixture into the prepared baking dish and pat down gently. --- Topping:In a medium bowl whisk together the first 3 ingredients then add the onions. Fold to coat; then sprinkle topping evenly on top of the casserole. Bake until crust is golden and crispy and the custard is set, about 25 to 35 minutes. Allow to cool 10 minutes before scooping and serving with a drizzle of Maple syrup.
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