CHICKEN AND WAFFLES
Provided by Food Network Kitchen
Categories main-dish
Time 31m
Yield 4 servings
Number Of Ingredients 12
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
Nutrition Facts : Calories 865, Fat 68 grams, SaturatedFat 15 grams, Cholesterol 150 milligrams, Sodium 677 milligrams, Carbohydrate 32 grams, Fiber 1 grams, Protein 34 grams
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 LIEGE WAFFLES WITH HERB GRAVY
I LOVE chicken and waffles, and if you've ever had a Belgium Liege waffle you know that there is just no going back to an ordinary waffle. Served with fried chicken tenders and a simple herb gravy! Best to start this recipe the night prior so the chicken tenders have time to marinate.
Provided by Halfwaybroken7
Categories Breakfast
Time 9h
Yield 7 serving(s)
Number Of Ingredients 25
Steps:
- First start with the chicken. Combine the buttermilk with 1tbsp each of paprika, salt, and pepper. Marinate chicken for at least 8 hours or overnight if you can.
- When ready to prepare the meal, start with making the waffle dough. In a medium bowl heat 1/3 c milk and 1 stick of butter until melted and combined. Add the eggs and vanilla and whisk lightly.
- In a stand mixer with dough hook attachment, combine 2c flour, yeast, and 1/2 tsp salt. Turn the mixer to low and slowly add the milk mixture. Increase speed to medium and beat until the dough barely sticks to the bowl, scraping down the sides as necessary.
- Lightly oil a bowl and place the dough in there. Cover and let rise until double (appx 1 hour).
- For the chicken, combine 2 c flour with 1 tablespoons each of paprika, salt, and pepper. Add the marinated chicken to coat, then set aside on a cooling rack for 5 minutes.
- Fry the breaded chicken in 350 degree oil for 3 mins on each side or until brown and crispy. Drain on a wire rack and keep warm in oven until ready to use.
- Now you can start the gravy. In a large saucepan cook chopped garlic in 2tbsp butter over medium heat for 30 seconds. Add 2 tablespoons flour and stir until mixed. Add chicken broth and 1/2 c milk. Cook over medium heat until thickened and bubbly. Stir in fresh sage, thyme, salt and pepper to taste. Cook for 1 more minute.
- Once waffle dough has doubled, start heating up your waffle iron. Knead the pearl sugar into the dough and divide the dough into 7 4 ou pieces. One piece at a time, spread the waffle dough into the middle of the waffle iron (it won't take up the whole space). Cook until brown (2-3 minutes), and careful when removing as the melted sugar is HOT).
- Serve waffle with chicken covered in gravy, and maple syrup if desired. I promise the combination is awesome!
Nutrition Facts : Calories 1687, Fat 145.4, SaturatedFat 28.3, Cholesterol 103.6, Sodium 2465.5, Carbohydrate 85.9, Fiber 3.6, Sugar 25.4, Protein 14.4
LIEGE BELGIAN WAFFLES WITH PEARL SUGAR
These are sweeter than traditional Brussels Belgian waffles - a sweeter waffle that can be served for breakfast or dessert. Serve waffles warm or cooled with whipped cream and berries or drizzled with warm, melted chocolate.
Provided by BRSMITH63
Categories Breakfast and Brunch Waffle Recipes
Time 1h20m
Yield 10
Number Of Ingredients 9
Steps:
- Sprinkle the yeast and white sugar over warm milk in a small bowl. The milk should be no more than 100 degrees F (40 degrees C). Let stand for 15 minutes until the yeast softens and begins to form a creamy foam.
- Whisk the eggs, melted butter, and vanilla extract into the yeast mixture until evenly blended; set aside. Stir together the flour and salt in a separate large bowl, and make a well in the center. Pour the egg mixture into the well, then stir in the flour mixture until a soft dough forms. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 30 minutes. Gently mix in the pearl sugar.
- Preheat a waffle iron according to manufacturer's instructions.
- Place a baseball-size ball of dough on the preheated waffle iron. Cook waffles until golden and crisp, about 2 minutes. Repeat with remaining dough. Allow waffles to cool for 2 to 3 minutes before serving.
Nutrition Facts : Calories 457.8 calories, Carbohydrate 61.8 g, Cholesterol 106.1 mg, Fat 20.7 g, Fiber 1.2 g, Protein 6.8 g, SaturatedFat 12.4 g, Sodium 277 mg, Sugar 3.1 g
LIèGE WAFFLES
These rich Belgian yeast waffles take a bit of planning (an overnight rise), but one bite and you'll forgive the extra time they take and the giant mess they leave on your waffle iron. With their buttery brioche consistency and pockets of sweet sticky sugar throughout, they're decidedly more dessert than breakfast. Don't worry if you can't find pearl sugar. Granulated sugar and water are all you need for a D.I.Y. version that yields excellent results.
Provided by Ligaya Mishan
Categories breakfast, brunch, main course
Time 1h
Yield 16 waffles
Number Of Ingredients 9
Steps:
- Combine the milk and 1/4 cup (60 milliliters) water in a small saucepan and heat until lukewarm, 110 to 116 degrees on an instant-read thermometer. Transfer milk mixture to the bowl of a stand mixer. Add brown sugar and yeast and stir to combine; set aside 5 minutes. (The yeast should look foamy. If it doesn't foam, discard and try again with different yeast.)
- Whisk in the eggs and vanilla. Using the dough hook attachment on your mixer, stir in all but 1 cup of the flour. Mix in salt. Add the butter, 1 tablespoon at a time, thoroughly mixing after each addition and scraping down the bowl before adding the next. Add the remaining 1 cup flour and mix on low speed, stopping once or twice to pull the dough off the hook, about 5 minutes, or until the dough is glossy, pulls away from the side of the bowl and has gathered in a ball on the hook.
- Cover the bowl with plastic wrap and leave at room temperature for 2 hours. The dough will double in size. Stir the puffed dough with a spoon to deflate, then re-cover the bowl with plastic wrap and refrigerate overnight or up to 24 hours.
- Remove dough from refrigerator and turn out onto a lightly floured surface. Knead in the pearl sugar (or your homemade version) a little at a time. The dough will be stiff but will become more pliable as it warms. Cut dough into 16 equal pieces with a bench scraper or chef's knife and return to the refrigerator.
- Heat your waffle iron according to the manufacturer's instructions. Working with 1 or 2 balls of dough at a time (leave the rest in the refrigerator), arrange on the waffle iron and cook until golden brown all over, 2 to 5 minutes depending on your iron. Use tongs to transfer waffles to a baking sheet or cooling rack. Some of the sugar will melt out of the waffles and collect in your iron, adding an extra layer of glossy molten sugar to each waffle as you continue. Serve waffles warm.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 2 grams, Carbohydrate 37 grams, Fat 6 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 150 milligrams, Sugar 15 grams, TransFat 0 grams
More about "chicken and liege waffles with herb gravy recipes"
CRISPY HERB BAKED CHICKEN WITH GRAVY (EASY ROAST …
From recipetineats.com
5/5 (39)Category MainsCuisine WesternCalories 331 per serving
- Pat chicken skin dry with paper towels. Leave chicken in fridge overnight, uncovered, to dry skin out.
- Thighs + drumsticks - roast for 35 minutes or until internal temperature is 75°C/165°F, or juices run clear when pierced in the middle.
SAVORY WAFFLES WITH HERB GRAVY AND CRISPY CHICKEN …
From eatingwell.com
Servings 4Total Time 55 minsAuthor Eatingwell Test KitchenCalories 354 per serving
- To prepare Crispy Chicken Tenders: Preheat oven to 425 degrees F. Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray. In a small bowl whisk together egg whites and water. For coating, in a shallow dish combine cornflakes, Parmesan cheese, garlic powder, dried parsley, and black pepper. Dip each tenderloin into the egg white mixture, then coat with the cornflake mixture. Place breaded chicken pieces on the prepared baking pan. Lightly coat breaded chicken pieces with nonstick cooking spray. Bake for 15 to 20 minutes or until crisp and no longer pink. Keep warm.
- To prepare Waffles: In a large bowl, combine all-purpose flour, the whole-wheat flour, walnuts, sugar, baking powder, dried thyme, and salt. Make a well in the center of the flour mixture; set aside. In a medium bowl combine the milk, egg, and water. Add milk mixture all at once to the flour mixture. Stir just until moistened (batter should be slightly lumpy).
- Preheat a waffle baker and lightly coat with cooking spray. Add batter. (see Tip) Close lid quickly; do not open until done. Bake according to manufacturer's directions. When done, use a fork to lift waffle off of grid (see Tip). Repeat with the remaining batter.
- To prepare Herb Gravy: In a large saucepan, cook garlic in hot butter over medium heat for 30 seconds. Add the 2 tablespoons flour and stir until well mixed. Add broth and milk. Cook and stir over medium heat until thickened and bubbly. Stir in snipped fresh sage, fresh thyme, and ground black pepper. Cook and stir for 1 minute more.
BEST CHICKEN AND WAFFLES RECIPE | BON APPéTIT
From bonappetit.com
5/5 (1)Servings 4
WAFFLES WITH CHICKEN GRAVY: A PERFECT RECIPE FOR LEFTOVER …
From thatsusanwilliams.com
AUTHENTIC BELGIAN LIèGE WAFFLES - THE KITCHEN WHISPERER
From thekitchenwhisperer.net
CHICKEN AND WAFFLE WITH GRAVY RECIPE - HEY FLAVOR
From heyflavor.com
EASY CHICKEN AND GRAVY • SALT & LAVENDER
From saltandlavender.com
LIEGE WAFFLE RECIPE | A BOUNTIFUL KITCHEN
From abountifulkitchen.com
CHICKEN AND WAFFLES - THE SEASONED MOM
From theseasonedmom.com
OVEN-FRIED CHICKEN WITH WAFFLES AND WHITE GRAVY
From bakerbynature.com
OVEN-FRIED CHICKEN AND WAFFLES WITH MAPLE GRAVY - THE …
SOUTHERN FRIED CHICKEN, WAFFLES AND GRAVY - LUDA
From luda.ca
HOMEMADE HERB CHICKEN GRAVY - CATZ IN THE KITCHEN
From catzinthekitchen.com
LIèGE WAFFLES RECIPE | THE KITCHN
From thekitchn.com
CHICKEN AND WAFFLES WITH SAGE GRAVY - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
SOUTHERN FRIED CHICKEN AND WAFFLES | THE RECIPE CRITIC
From therecipecritic.com
BEST CHICKEN AND LIEGE WAFFLES WITH HERB GRAVY RECIPES
From recipert.com
CRISPY CHICKEN TENDERS AND SAVORY WAFFLES WITH HERB GRAVY
From bigoven.com
You'll also love