Chicken Waffles On A Stick Recipe 435

Steps:

• Fill a large, heavy-bottomed pot with a couple inches of oil. Preheat to 360ºF. 2 In a mixing bowl, combine the salt, pepper, garlic powder, onion powder, and cayenne pepper. Combine the spice mixture and chicken tenders in a plastic ziptop bag and toss to coat. Let sit for 10-15 minutes. 3 In a shallow dish, lightly beat the eggs and combine with the buttermilk and water. In another shallow dish, add the flour, corn starch and then season with salt and pepper. Dip each piece into the buttermilk mixture and then coat in flour. 4 Skewer each dredged chicken tender on the top of an 8-inch wooden skewer. Working in batches, fry the dredged chicken until golden brown, about 7 minutes. Remove fried chicken skewers to a paper towel-lined plate. Allow chicken to cool slightly. Discard hot used oil in a cool pot. Replace with a couple of inches of clean oil and return to 360ºF. 5 For the Malted Waffle Batter: In a large bowl, add the flour, malt powder, corn meal, sugar, baking powder, baking soda, corn starch and salt, and whisk to combine. Make a well in the center of the dry ingredients. Add the buttermilk, eggs, vanilla and butter, and whisk to combine, slowly incorporating the dry ingredients to prevent lumps. Allow batter to sit for 10-15 minutes. 6 Dip the cooled, fried chicken skewers into the waffle batter and into the hot oil. Fry until golden and crisp, 5 minutes. 7 Serve Chicken and Waffle skewers with maple syrup on the side. 8 Tips: - For easy dipping, put the waffle batter in a tall glass. Then dip the fried chicken into it. - For an extra-crispy fried chicken batter, try using rice flour.

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.

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.

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

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spread chicken nuggets out on a baking sheet.
• Bake nuggets in the preheated oven until hot and crispy, 11 to 13 minutes.
• Preheat a waffle iron according to manufacturer's instructions and lightly coat with cooking spray.
• Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, black pepper, and cayenne pepper together in a bowl. Whisk buttermilk, oil, and eggs together in another bowl. Pour buttermilk mixture into flour mixture and stir until batter is just-combined.
• Place 1 chicken nugget in the center of each waffle section on the waffle iron. Cover each nugget with about 1 tablespoon of batter, close the waffle iron, and cook until golden and crisp, about 4 minutes. Repeat with remaining nuggets and batter.