Amish Chicken And Waffles Recipes

CLASSIC CHICKEN & WAFFLES

Steps:

• In a large saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in broth and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in chicken; heat through. Keep warm., Preheat waffle maker. Whisk together flour, sugar, baking powder and salt. In another bowl, whisk together eggs, milk and melted butter; add to dry ingredients, stirring just until moistened., Bake waffles according to manufacturer's directions until golden brown. Top waffles with chicken mixture and, if desired, green onions.

AMISH CHICKEN AND WAFFLES

Steps:

• Pull the meat from the roasted chicken and cut or shred into bite-size pieces. Keep warm in a 250-degree oven until ready to assemble and serve.
• Preheat a 4-square waffle maker.
• Separate the egg yolk and white, and reserve the egg white in a small bowl.
• Melt the butter in a small saucepan and remove from heat to cool slightly.
• Whisk the egg yolk and milk together in a large bowl.
• Add the melted butter, flour, baking powder, sugar, and salt to the egg and milk. Whisk together until just barely combined; some lumps may remain.
• Beat the egg white by hand or with an electric mixer until soft peaks form.
• Gently fold the egg white into the batter with a spatula.
• Grease the waffle maker, if necessary, and pour the batter evenly into the waffle iron. Depending on the depth and size of your waffle maker, you may have a bit of leftover batter. Cook according to your waffle maker's specifications.
• Melt the butter in a heavy-bottomed saucepan or deep skillet over medium-low heat.
• Sprinkle the flour evenly over the melted butter and whisk to incorporate into a roux.
• Cook, whisking frequently, until the roux turns toasty golden. It will remain pale for a few minutes, then toast quickly, so keep an eye on it.
• Drizzle in the chicken stock, whisking constantly as it's added. The flour will clump, but continue to whisk and the gravy will smooth itself out.
• Add the half and half and cook, stirring frequently, until the gravy thickens and comes to a simmer.
• Remove from the heat and season with salt and pepper to taste.
• Place a waffle on a plate, top with shredded roast chicken, and drizzle with gravy. Add mashed potatoes if you're into it. That's all you need.

CHICKEN AND 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.

PA DUTCH CHICKEN & WAFFLES

Steps:

• Heat oil in a stew pan on high heat, sprinkle both sides of chicken with salt and pepper.
• Add to pan and brown both sides. Add the celery, carrot, onion, bay leaf and broth.
• Reduce heat to low. Cover and simmer until the chicken is tender, about 1 hour.
• Remove chicken from pot; cool and remove fat and bones and pull apart into small pieces.
• Skim excess fat from broth. Discard vegetables (or eat). Mix flour and water until smooth.
• Bring broth to a slow boil. Add flour-water paste gradually, stirring rapidly after each addition.
• Continue until gravy is the desired thickness and taste for seasoning.
• Add chicken and keep warm over very low heat.
• While cooking, make waffles according to recipe and waffle iron instructions.
• If necessary, place in a 200° oven to keep warm. Serve waffles with chicken and gravy.

CHICKEN AND WAFFLES

Steps:

• Heat about 1 inch of oil in a large cast-iron or heavy-bottomed skillet over high heat. Whisk the hot sauce and egg in a medium bowl; toss the chicken in the mixture to coat.
• Combine the flour, poultry seasoning, and salt and pepper to taste in a medium bowl. Set aside 3 tablespoons seasoned flour in a separate bowl; dredge the chicken in the remaining seasoned flour until coated, shaking off any excess.
• Place the chicken in the hot oil and fry until golden and cooked through, 2 to 3 minutes per side, turning once. Transfer to a rack to cool slightly; discard the oil.
• Melt the butter in the same skillet and whisk in the reserved seasoned flour until smooth. Whisk in the scallions, then slowly pour in the broth. Bring to a simmer, whisking until the gravy is smooth. Meanwhile, toast the waffles.
• Place a waffle on each plate and drizzle with maple syrup. Top with chicken and gravy and garnish with scallions.
• Photography by Antonis Achilleos

AMISH CHICKEN AND WAFFLES

Steps:

• Pull the meat off the chicken and cut or shred into bite-size pieces. Place in a dish in a 250 degree oven to warm until ready to serve.
• To make the gravy: Melt the butter in a saucepan over medium-low heat. Sprinkle the flour evenly over the melted butter and whisk together.
• Cook, whisking frequently, until the mixture turns toasty golden. It will remain pale for a few minutes, then toast quickly, so keep an eye on it.
• Slowly add in chicken stock, while whisking. Whisk until the gravy is smooth. Add the half and half and cook, stirring frequently, until the gravy thickens and comes to a simmer.
• Remove from the heat and season with salt and pepper to taste.
• To make the waffles, preheat your waffle maker.
• Separate the egg yolk and white. Place the egg white in a small bowl and the yolk in a large bowl.
• In the large bowl, add the milk to the yolk and whisk together. Add the melted butter, flour, baking powder, sugar, and salt. Whisk together until just until combined; some lumps may remain.
• Beat the egg white by hand or with an electric mixer until soft peaks form. Gently fold the egg white into the batter/
• Grease the waffle maker, if necessary, and pour the batter evenly into the waffle iron. Cook according to manufacturers instructions.
• To serve, top waffle with chicken and drizzle with gravy. Serves 4.

AMISH WAFFLES

Steps:

• Preheat waffle maker. Mix first 7 ingredients in order just until smooth. Bake waffles according to manufacturer's directions until golden brown., Meanwhile, for topping, combine water, sugar, cornstarch, corn syrup in a small saucepan over medium heat until thickened. Remove from heat; cool. Stir in berries. Serve warm over waffles; if desired, add vanilla ice cream.

CHICKEN & WAFFLES

Steps:

• Bake chicken strips according to package directions. Meanwhile, in a small bowl, mix honey and pepper sauce., Cut chicken into bite-sized pieces; serve on waffles. Drizzle with honey mixture.

AMISH CHICKEN

Steps:

• Dredge the chicken pieces in the flour and spices and arrange skin side up in a baking dish.
• Mix the cream and water and pour over the chicken.
• Bake at 350* for 1 1/2 hours or until the skin is golden brown.