SAVORY MUSTARD CHICKEN AND STUFFING WAFFLES
Steps:
- Prepare stuffing mix according to package directions; cool., Meanwhile, in a shallow bowl, mix eggs and mustard. Place flour, salt and pepper in another shallow bowls. Dip chicken thighs in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then again in flour mixture, patting to help coating adhere., In an electric skillet, heat 1/2 in. oil to 375°. Fry chicken thighs, a few at a time, until golden brown and a thermometer reads at least 170°, 2-3 minutes on each side. Drain on paper towels and keep warm., Preheat waffle iron. In a large bowl, whisk flour, sugar and baking powder. In another bowl, whisk milk, eggs, butter and vanilla until blended. Add to dry ingredients; stir just until moistened. Stir in prepared stuffing., Bake waffles according to manufacturer's directions until golden brown. Serve with chicken and syrup.
Nutrition Facts : Calories 691 calories, Fat 43g fat (16g saturated fat), Cholesterol 219mg cholesterol, Sodium 1074mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 2g fiber), Protein 32g protein.
SWEET HOT FRIED CHICKEN AND WAFFLES
Provided by Amanda Freitag
Categories main-dish
Time 1h35m
Yield 8 servings
Number Of Ingredients 28
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
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
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
CHICKEN AND STUFFED WAFFLES
Provided by Guy Fieri
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 34
Steps:
- For the waffles: Set a medium saute pan over high heat and coat with some canola oil. Sprinkle the chicken breast all over with salt and pepper and cook 4 to 5 minutes per side. Remove the chicken from pan and allow to cool. Return the pan to high heat and coat with more oil. Add the onions and peppers and saute for 2 to 3 minutes. Season with the cumin and some salt and pepper. Finely dice the chicken breast and fold in with the peppers and onions. Mix well, and then remove from the pan and set aside to cool.
- Preheat a waffle iron. Preheat the oven to 325 degrees F.
- In a large bowl, mix together the cornmeal, flour, baking powder, salt and sugar. Make a well in the center and add the milk, melted butter and eggs. Mix together with a whisk, working your way from the center out to gradually incorporate the dry ingredients. This helps avoid lumps. Fold in the pepper and chicken mixture. Ladle the mixture onto the waffle iron and cook until the waffles are puffy and golden brown, 3 to 4 minutes. Place on a wire rack over a sheet tray and keep warm in the oven as you cook the waffles and the chicken (this will also help them crisp up even more).
- For the chicken and gravy: Set up a breading station with a container each for the 1 cup flour, whisked eggs and panko breadcrumbs. Sprinkle the chicken breasts with salt and pepper. Then take each of the chicken breasts and lightly dredge in the flour. Dip in the eggs then coat in the panko. Pour the oil into a large nonstick saute pan and set over medium-high heat. When hot, add the breaded chicken breasts. Cook until golden brown, 3 to 4 minutes on each side, and then set aside to drain on paper towels. There should be about 3 tablespoons of oil remaining, if not pour some out. Then add the remaining 3 tablespoons flour, garlic powder, Italian seasoning, onion powder and cayenne. Whisk together to make a roux and cook until brown, 3 to 4 minutes. Add the milk while whisking, and then season well with salt and plenty of ground black pepper. Simmer until the sauce is slightly thickened and smooth. Serve the chicken on top of the waffles and pour the gravy over the top. Drizzle with some maple syrup and serve with Fiery Fieri Hot Sauce on the side.
- Remove the green stems of the chiles and split down the middle to open them up. Place in a medium saucepan with the onions, salt and 1 1/2 cups water. Place over high heat and bring to a boil. Cook until the water has almost completely evaporated, 10 to 12 minutes. Place the mixture in a food processor and add the white vinegar. Pulse 6 or 7 times until the chiles have broken down. Pour into a sieve over a bowl to strain and use the back of a rubber spatula to squeeze out the chile pulp. Stir in the agave nectar. Cool the hot sauce. Use immediately or store in an airtight glass jar or bottle to keep. Makes about 1 cup.
SAVORY STUFFING WAFFLES RECIPE BY TASTY
The best part of Thanksgiving dinner might just be the leftovers. These waffles are no exception-leftover stuffing and melty cheddar cheese are crisped in a waffle iron, then topped with maple cranberry sauce. It's an explosion of Thanksgiving flavor like you've never had before!
Provided by Betsy Carter
Categories Lunch
Time 30m
Yield 2 waffles
Number Of Ingredients 9
Steps:
- Make the maple cranberry sauce: Add the cranberry sauce, maple syrup, and salt to a blender and blend until smooth. Transfer to a bowl and set aside until ready to use, or store in the refrigerator for up to 1 week.
- Preheat the waffle iron on medium-high.
- In a large bowl, mix together the stuffing, eggs, cheddar cheese, and salt.
- Grease the waffle iron with nonstick spray. Scoop half of the stuffing mixture at a time onto the waffle iron and cook until golden brown and crisp, about 10 minutes.
- Serve the waffles with the maple cranberry sauce.
- Enjoy!
Nutrition Facts : Calories 669 calories, Carbohydrate 89 grams, Fat 25 grams, Fiber 1 gram, Protein 22 grams, Sugar 73 grams
CHICKEN STUFFED WITH SAVORY DUXELLES (MUSHROOM STUFFING)
Moist and richly flavorful chicken. I make this stuffing ahead of time so I'm not rushing at dinner and can make some yummy sidedish
Provided by JacquelineS
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 400 degrees.
- In skillet, heat 1 T oil.
- Saute garlic and shallot 1 minute.
- Add mushrooms, cook 4 minutes.
- Add salt, pepper and white wine, cook 10 minutes.
- Remove from heat and add parsley.
- Pull back chicken skin, leaving attached at one end.
- Salt and pepper each breast, then mound 1/3 c stuffing on each.
- Pull the skin back over the stuffing and secure with toothpicks.
- Place in roasting pan and drizzle with 1 T olive oil over the the top.
- Roast until skin is golden brown, about 35 minutes.
Nutrition Facts : Calories 352.3, Fat 20.6, SaturatedFat 4.8, Cholesterol 92.8, Sodium 100.7, Carbohydrate 5.4, Fiber 1.3, Sugar 2.1, Protein 34
WAFFLE STUFFING
It was during the holidays I came up with this great stuffing recipe. I was trying many different recipes for many different birds and chops. I was making fried chicken one night, and I thought of chicken and waffles but I was still on this stuffing kick, so I decided to merge the two. By adding frozen waffles into my stuffing, the combination of sweet and savory was a huge hit with my fried chicken and has become one of my favorite side dishes.
Provided by ScottySauce
Categories Side Dish Stuffing and Dressing Recipes
Time 1h20m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat butter in a large pot over medium-high heat. Saute celery, onion, and apple in the hot butter until softened, 5 to 7 minutes. Stir in sage, thyme, paprika, salt, and pepper. Add chicken broth, brown sugar, and maple syrup; stir to combine and reduce slightly, 3 to 4 minutes. Add waffles and toss until softened, 3 to 4 minutes. Stir in pecans and buttermilk; toss until completely coated. Stir in eggs to bind everything together.
- Spoon stuffing into a large casserole dish.
- Bake in the preheated oven until browned, about 45 minutes. Remove from the oven and let stand for 5 minutes before serving.
Nutrition Facts : Calories 167.7 calories, Carbohydrate 19.2 g, Cholesterol 37.2 mg, Fat 8.9 g, Fiber 1.7 g, Protein 3.8 g, SaturatedFat 2.2 g, Sodium 328.7 mg, Sugar 6.1 g
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