CRISPY CHICKEN FINGERS
Use panko to coat these strips of chicken breast, then dip them in your favorite sauce.
Provided by Food Network Kitchen
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Cut the chicken lengthwise into 3/4-inch-wide strips. Put the flour in a shallow dish. Whisk the milk, cayenne, eggs and a pinch of salt and pepper in another shallow dish until combined. Put the breadcrumbs in a third shallow dish.
- Dredge the chicken fingers in the flour, shaking off the excess, then dip into the egg mixture, and finally coat with the panko breadcrumbs, pressing to help adhere well. Set aside on a piece of wax paper or a baking sheet.
- Heat about 1/2 inch of oil in a large skillet over medium-high heat. Working in batches, fry the chicken fingers, turning occasionally, until golden brown and cooked through, about 3 minutes. Transfer the chicken fingers to a paper towel-lined plate to drain and season with salt. Serve with honey mustard, spicy ketchup and/or ranch dressing for dipping.
CHICKEN & WAFFLES
My first experience with this dish sent my taste buds into orbit. I first made this chicken and waffles recipe into appetizers, but we all love them as a main course, too. -Lisa Renshaw, Kansas City, Missouri
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 643 calories, Fat 22g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 958mg sodium, Carbohydrate 93g carbohydrate (39g sugars, Fiber 6g fiber), Protein 21g protein.
BUTTERMILK WAFFLES WITH BUTTERMILK FRIED CHICKEN TENDERS
Steps:
- For the waffles: Combine the flour, baking powder, baking soda, sugar and salt in a large bowl.
- In a second bowl, whisk the eggs until smooth, then whisk in the buttermilk and butter until combined. Add the wet ingredients to the dry ingredients and mix just until the batter comes together; there will be lumps. Cover and let sit at room temperature for at least 30 minutes and up to 1 hour.
- Preheat the oven to 250 degrees F. Set a baking rack over baking sheet and place on the center rack. Preheat a waffle maker according to manufacturer's instructions and brush with melted butter.
- For each waffle, ladle about 1/3 cup of the batter onto the iron. Cover and cook until golden brown and crispy, 3 to 4 minutes; the waffles will be a little misshapen--not perfectly square, with rounded corners. As you go, transfer the cooked waffles to the baking rack in the oven and hold there while you fry the chicken.
- For the fried chicken: While the waffle batter rests, place the chicken tenders in a resealable plastic bag. Add 1 cup of the buttermilk and the hot sauce, then seal the bag and marinate at room temperature for 1 hour.
- In a medium bowl, combine the flour with the garlic powder, onion powder, chile de arbol, 1 teaspoon salt and 1/4 teaspoon black pepper. Transfer half of the flour mixture to a second bowl. In a third bowl, put the remaining 1 cup buttermilk.
- Remove the chicken from the marinade and pat dry with paper towels. Sprinkle with salt and pepper.
- Heat 2 inches of oil in a high-sided skillet, preferably cast-iron, over medium heat until it registers 360 degrees on a deep-fry thermometer. Working in batches to avoid crowding the pan, dredge the chicken in the first dish of seasoned flour, then dip in the buttermilk, letting excess drain off, and finally dredge in the second bowl of seasoned flour, tapping off excess. Fry until golden brown on both sides and just cooked through, about 5 minutes. Remove to a paper-towel-lined plate and season with salt.
- To serve, put two waffles on each of four plates. Top them with three tenders and drizzle all with hot sauce, if desired, and honey.
CHICKEN AND WAFFLES CHICKEN FINGERS
Chicken fingers, deep fried in waffle batter, and served with a maple dijon dressing. Could there be anything better?
Provided by Matt Cetta
Categories Appetizer
Number Of Ingredients 13
Steps:
- In a mixing bowl whisk together the flour, sugar, salt, baking powder, baking soda.
- In a separate mixing bowl whisk together buttermilk, butter, and eggs until well combined.
- Combine wet ingredients to the dry ingredients and stir until well mixed and there are no clumps of dry flour.
- Add chicken tenders to the batter and refrigerate for at least 2 hours and up to 24.
- When ready to fry, add about 3 inches of vegetable oil to a large pot with high sides. Attach a deep fry thermometer to the side and heat the oil to 350°F.
- Working in batches, fry the chicken tenders until golden brown all over (about 2-3 minutes per side). Drain on paper towels.
- In a small bowl whisk maple syrup, dijon mustard, and molasses.
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.
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
More about "waffle chicken fingers recipes"
CHICKEN AND WAFFLE TENDERS RECIPE - TABLESPOON.COM
From tablespoon.com
Cuisine Soul FoodCategory EntreeServings 10Total Time 15 mins
- Mix the Bisquick™, milk, butter, and egg. Don't over-mix -- mixture will remain lumpy. Place some additional Bisquick™ in a bowl for dredging the chicken.
- Cook six waffles in the waffle maker. This should use half your batter. Let the waffles cool and break them up into small pieces.
- Dredge the chicken tenders in the dry Bisquick™ mix, then dip them into the waffle batter, allowing most of the batter to run off the chicken so you only have a thin layer of batter coating them.
- Dredge the chicken in the cooked waffle bits. This is where it gets a little tricky because you really need to press the waffle pieces onto the chicken. The pieces will want to slide off, so do this as fast as you can and transfer them quickly to a couple inches of hot oil in a pan.
CHICKEN FINGERS WITH WAFFLE | TASTYCOOKERY
From tastycookery.com
Servings 4Category Chicken
WAFFLE BATTER FRIED CHICKEN TENDERS RECIPE - KUDOS …
From kudoskitchenbyrenee.com
3.9/5 (24)Total Time 1 hrCategory Family Favorite, Main CourseCalories 659 per serving
WAFFLE CHICKEN FINGERS - 5* TRENDING RECIPES WITH VIDEOS
From food.theffeed.com
WAFFLE CHICKEN FINGERS | RECIPE | FOOD NETWORK RECIPES, RECIPES ...
From pinterest.com
MINI CHICKEN AND WAFFLES - PUREWOW
From purewow.com
CHICKEN AND WAFFLE SLIDERS - 2 WAYS - EASY BUDGET RECIPES
From easybudgetrecipes.com
CHICKEN AND WAFFLES - HOW TO MAKE CHICKEN AND WAFFLES - DELISH
From delish.com
CHICKEN AND WAFFLES RECIPES | FOOD NETWORK
From foodnetwork.com
WAFFLE CHICKEN RECIPE BY CHEFCLUB US ORIGINAL | CHEFCLUB.TV
From chefclub.tv
15 WAFFLE BATTER CHICKEN RECIPE - SELECTED RECIPES
From selectedrecipe.com
WAFFLE CHICKEN FINGERS – RECIPES NETWORK
From recipenet.org
SOUTHERN FRIED CHICKEN AND WAFFLES | SWEET TEA + THYME
From sweetteaandthyme.com
CHICKEN & WAFFLES WITH SAVORY MAPLE CHICKEN SAUCE
From campbells.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love