CHICKEN AND WAFFLES ON A STICK
Steps:
- For the chicken: Fold together the chicken tenders, buttermilk, tarragon, thyme and cayenne pepper in a shallow dish until thoroughly combined. Cover and refrigerate overnight.
- Remove the chicken and buttermilk mixture from the refrigerator. Sift the flour, garlic powder, 2 teaspoons salt, 1 teaspoon pepper and onion powder into a separate shallow dish.
- Preheat the oil in a large cast-iron pan over medium-high heat to about 350 degrees F. Thread each tender onto a skewer.
- Dredge each skewered tender in the flour mixture, coating completely and shaking off any excess. Dip each back in the buttermilk mixture and again in the flour mixture, gently shaking off any excess.
- In small batches, gently drop the skewers into the oil and fry, about 5 minutes. Flip and fry until golden brown, an additional 3 to 5 minutes. Drain on paper towels and season with salt and pepper.
- For the waffle batter: Place the flour, milk, oil, sugar, vanilla extract, baking powder, baking soda, salt and eggs in a large bowl and whisk until no lumps remain. Dip the fried tenders in the batter, coating completely. In batches, gently drop the skewers back into the oil and fry, about 4 minutes. Flip and fry an additional 3 to 4 minutes. Drain on paper towels.
- Just before serving, brush with a light coating of melted butter and drizzle with maple syrup. Serve warm.
SHEET-PAN CHICKEN AND WAFFLES
Provided by Food Network Kitchen
Time 1h10m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Position a rack in the upper third of the oven and preheat to 450 degrees F. Coat a rimmed baking sheet with cooking spray. Toss the chicken pieces with the sour cream, garlic powder, cayenne, half the lemon zest, 1/4 teaspoon salt and a few grinds of black pepper in a large bowl to coat. Set aside.
- Put the cornflakes in a shallow dish and stir in the olive oil, 1 tablespoon thyme and a pinch each of salt and black pepper. Coat the chicken in the cornflake mixture, pressing to adhere. Place on the prepared pan and lightly coat with more cooking spray. Bake until lightly browned on top, about 15 minutes.
- Meanwhile, mix the butter with the remaining lemon zest and 1 tablespoon thyme in a medium bowl. Season with salt and black pepper and set aside.
- Remove the baking sheet from the oven and move the chicken to one side. Arrange the waffles in two rows on the other side of the pan, overlapping them. Bake, flipping and rotating the waffles halfway through, until a thermometer inserted into the thickest part of the chicken registers 165 degrees F and the waffles are toasted and hot, 10 to 15 minutes.
- Spread the lemon-thyme butter evenly over the waffles. Serve the chicken and waffles with maple syrup.
CHICKEN AND WAFFLES ON A STICK
Waffle pops stuffed with chicken tenders are too cute to pass up. Before serving, drizzle them with melted butter and warm maple syrup. These skewered chicken and waffles are perfect for brunch, breakfast or as an appetizer.
Provided by Paula Deen
Categories Brunch kid friendly picnic
Time 8h25m
Yield 4
Number Of Ingredients 18
Steps:
- For the chicken: Fold together the chicken tenders, buttermilk, tarragon, thyme and cayenne pepper in a shallow dish until thoroughly combined. Cover and refrigerate overnight.
- Remove the chicken and buttermilk mixture from the refrigerator. Sift 1 cup flour, garlic powder, 2 teaspoons salt, 1 teaspoon pepper and onion powder into a separate shallow dish.
- Preheat the 3 cups oil in a large cast-iron pan over medium-high heat to about 350 °F. Thread each tender onto a skewer.
- Dredge each skewered tender in the flour mixture, coating completely and shaking off any excess. Dip each back in the buttermilk mixture and again in the flour mixture, gently shaking off any excess.
- In small batches, gently drop the skewers into the oil and fry, about 5 minutes. Flip and fry until golden brown, an additional 3 to 5 minutes. Drain on paper towels and season with salt and pepper.
- For the waffle batter: Place the 2 1/4 cup flour, milk, 1 1/4 cup and 2 tablespoons oil, sugar, vanilla extract, baking powder, baking soda, salt and eggs in a large bowl and whisk until no lumps remain. Dip the fried tenders in the batter, coating completely. In batches, gently drop the skewers back into the oil and fry, about 4 minutes. Flip and fry an additional 3 to 4 minutes. Drain on paper towels.
- Just before serving, brush with a light coating of melted butter and drizzle with maple syrup. Serve warm.
MINI CHICKEN AND WAFFLES ON A STICK
This Mini Chicken and Waffles Recipe is such a cute and delicious appetizer. These MINI CHICKEN AND WAFFLES ON A STICK are so fun and perfect for celebrating! Whether its the holidays or game day, these will wow any crowd. I love that these Mini Chicken and Waffles are the perfect size. So delicious with syrup!
Provided by Becky Hardin - The Cookie Rookie
Categories Appetizer
Time 40m
Number Of Ingredients 20
Steps:
- Set waffle iron to MEDIUM temperature.
- In a large bowl, whisk together flour, powdered sugar, salt, baking soda and baking powder. Add buttermilk, melted butter, egg whites and vanilla extract. Whisk until smooth.
- The waffle iron is hot enough when the waffle iron indicator is red (on my machine anyway).
- For a 9-inch waffle maker, use about half of the batter. (Follow the instructions per your waffle maker.) Close the lid and cook until waffle golden brown and still steaming.
- Repeat with remaining batter.
- Place a cooling rack over a baking sheet.
- Heat 2 cups of oil in a heavy skillet to 375°F.
- Season the chicken, on both sides, with salt & pepper.
- In a medium dish, whisk together flour, mustard powder, garlic powder, paprika and soda water.
- Dredge the chicken in the batter and let the excess drip off.
- Fry until chicken is golden brown on one side then flip the chicken, using tongs, and fry on the other side until it is golden brown and cooked through. Internal temperature should read 160°F. (The chicken breasts will continue to cook after removing from the heat.) Transfer the chicken to the cooling rack to drain.
- Cut each waffle square into fourths. Cut each chicken tender into fourths.
- Skewer one piece of chicken between two mini waffle squares onto an appetizer skewer.
- Serve immediately with a side of maple syrup (or drizzle the syrup over the chicken waffle appetizers).
- Enjoy!
Nutrition Facts : Calories 531 kcal, Carbohydrate 73 g, Protein 24 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 67 mg, Sodium 1466 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving
CLASSIC CHICKEN & WAFFLES
A down-home diner special gets weeknight-easy with the help of rotisserie chicken. Want 'em even faster? Make the waffles ahead and freeze till dinnertime. -Lauren Reiff, East Earl, PA
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 488 calories, Fat 23g fat (13g saturated fat), Cholesterol 154mg cholesterol, Sodium 981mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 1g fiber), Protein 24g protein.
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