Creamed Chicken On Corn Meal Waffles Recipes

CHICKEN AND CORNBREAD WAFFLES

Steps:

• In a large resealable plastic bag, combine chicken, buttermilk, mustard, and hot sauce. Refrigerate at least 2 hours or overnight. Preheat oven to 350°. Spray a wire rack with nonstick cooking spray; place rack on a rimmed baking sheet. Set aside. In a shallow dish, stir together flour, salt, and peppers. Remove chicken from marinade, draining excess. Discard marinade. Dredge chicken in flour mixture, shaking off excess. Set aside. In a large Dutch oven, add canola oil to halfway full. Heat over medium-high heat until a deep-fry thermometer reads 350°. Working in batches, cook chicken, turning occasionally, until golden brown on all sides, approximately 10 minutes per batch (adjust heat as needed to maintain 350°). Place chicken on prepared rack. Bake until a meat thermometer inserted in thickest portion reads 165°, 10 to 15 minutes. To serve, place chicken on a Cornbread Waffle. Top with a Poached Egg and Shallot-Cream Gravy. Garnish with chives, if desired.
• Spray a waffle iron with nonstick cooking spray, and preheat to high. In a large bowl, stir together cornmeal, flour, baking powder, salt, and baking soda. In another medium bowl, stir together buttermilk, melted butter, and eggs. Slowly add wet ingredients to dry ingredients, stirring just until combined. Using a measuring cup, pour approximately 1⁄3 cup batter onto waffle iron. Cook, without lifting lid, until golden brown and crisp, approximately 5 minutes. Repeat with remaining batter. Place cooked waffles in a 200° oven while preparing remaining waffles.
• In a large Dutch oven, add water to a depth of 6 inches. Bring just to a simmer over medium heat, maintaining the temperature at approximately 180° (do not allow water to boil). Add vinegar and salt, stirring until combined. Working with 1 egg at a time, break egg into a small cup. Place cup near surface of water; slowly slide egg into simmering water (egg will sink to bottom, then float to surface). Repeat process with 3 more eggs. Cook approximately 4 minutes for over-medium, or until desired degree of doneness. Using a slotted spoon, gently remove eggs from water, and let drain on paper towels. Repeat with remaining eggs.
• In a medium saucepan, melt butter over medium heat. Add shallot; cook until translucent, approximately 5 minutes. Add flour; cook 1 minute, stirring constantly. Slowly whisk in broth. Cook until thickened, stirring occasionally, approximately 5 minutes. Gradually whisk in cream, mustard, salt, and pepper. Bring to a simmer; reduce heat to low. Cook 5 minutes, stirring occasionally. Remove from heat. Stir in chives just before serving.

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.

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.

CREAMY POBLANO CHICKEN WITH CORNBREAD WAFFLES

Steps:

• In Dutch oven, melf butter over medium heat. Add onions, poblanos, & garlic. Saute for 5 minutes, or until soft. Add chicken, salt, and pepper. Cook, stirring often, 8-10 minutes, or until chicken is cooked through. Stir in soup and sour cream until smooth. Stir in cheese, cook & stir until melted and smooth. Serve over Cornbread Waffles.
• To prepare waffles, Combine cornmeal, flour, baking powder, salt, and sugar in a large mixing bowl. Stir in egg, milk, and melted butter, stirring just until just moistened. Batter will be somewhat lumpy.
• Bake batter in a lightly buttered, preheated waffle iron until golden brown & crispy.

CRISP 'N' TENDER CORN WAFFLES

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. , In a large bowl, combine the flour, baking powder and salt. Combine the milk, corn, egg yolks and oil; stir into dry ingredients just until combined. , Beat reserved egg whites until stiff peaks form; fold into batter. Pour batter by 1/4 cupfuls into a preheated waffle iron; bake according to manufacturer's directions until golden brown.

SCALLION CORNMEAL WAFFLES

Steps:

• In a large bowl, combine the cornmeal, flour, sugar, baking powder, red-pepper flakes and salt and whisk well.
• In a medium bowl, beat the eggs well, then stir in the buttermilk, scallions and olive oil. Pour wet mixture into dry ingredients and whisk to combine.
• Heat the waffle iron according to the manufacturer's instructions and coat the iron with nonstick spray as needed. (Some waffle irons are nonstick and might not need to be sprayed or brushed with fat.) Ladle in about 3/4 cup of batter and heat until cooked through. Waffle doneness is similar to toast: For waffles with more than a few toppings and protein, cook until golden.
• Transfer cooked waffles to a large baking sheet. (The waffles can be made ahead, cooled and stored in the freezer. You can reheat them in the oven at 400 degrees for 5 minutes.)
• Top warm waffles with a piece of fried chicken or crispy tofu, if you like, along with maple syrup. Using a tea strainer, sprinkle with powdered sugar. Using a small melon baller, top with a scoop of berry jam and butter.

CREAMED CHICKEN

Steps:

• Melt the butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add the broth, stirring rapidly with the whisk. Let the mixture simmer, stirring often, about 10 minutes. Add the cream, salt, pepper, nutmeg and cayenne.
• Add the chicken and reheat gently. Serve on waffles or toast.