Chicken And Cornbread Waffles With Sweet Potato Hash Recipes

CHICKEN AND SWEET POTATO WAFFLES

Steps:

• Roast sweet potato at 350F for 45-1hr, until tender.
• Let potato completely cool then mash potato well.
• In a bowl mix egg yolks, milk, butter, potato mash until well blended. Whisk dry ingredients in a large bowl. Add potato mixture and blend.
• Using an electric mixer, beat egg whites in another bowl until stiff peaks form. Fold eggs whites in waffle batter.
• Coat waffle iron with nonstick cooking spray and follow the directions according to the manufacture.
• In a bowl submerge the chicken tenders in milk, hot sauce and egg whites 15 minutes.
• In another bowl combine about 1 1/2 cup of flour with all spices listed above. Mix all spices together well in flour.
• Take a few strips of the milk batter chicken and place in the flour mixture, turning them over to coat them thoroughly on both sides. Continue coating chicken tenders until they are all coated and ready to cook.
• Heat oil in deep fryer or frying pan to 350-375°F.
• When oil is heated begin cooking tenders a few at a time. Cook them for about 5-6 minutes or until golden brown.
• When chicken is golden and crispy. Place tenders on top of chicken pour warm maple syrup over chicken and waffle sprinkle with chopped walnuts or pecans if desired. Enjoy!

MAPLE BBQ CHICKEN AND SWEET POTATO WAFFLES

Steps:

• Pour enough oil into a large Dutch oven to come about one-third of the way up the sides (it should be deep enough to cover the wings) and heat to 350 degrees F. Preheat the oven to 200 degrees F. Line 2 rimmed baking sheets with a wire rack.
• Rinse the chicken wings (the water is going to help the flour stick) and place on one of the prepared baking sheets. Season both sides with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Place the flour and House Seasoning in a large paper bag and shake to combine. Add the chicken wings, 2 at a time, shaking well to coat. Return the coated wings to the same baking sheet.
• Fry the wings in batches until golden brown and the internal temperature reaches 165 degrees F, 4 to 6 minutes per side. Transfer to the other prepared baking sheet.
• To serve, toss the wings with the Maple BBQ Sauce. Place two wings on each Sweet Potato Waffle. Top with jalapeno slices, if desired, drizzle with maple syrup and serve warm.
• Preheat a Belgian waffle iron.
• Whisk together the flour, baking powder, cinnamon and salt in a medium bowl.
• In a large bowl, whisk together the buttermilk, sweet potato, melted butter, sugar, and eggs. Add the dry ingredients to the wet ingredients and stir until well combined.
• Add a heaping cup of waffle batter to the preheated waffle iron and cook until the outsides of the waffle are lightly browned and cooked through, about 4 minutes, depending on your waffle iron. Remove the waffle and repeat with the remaining batter.
• Stir together the tomato sauce, maple syrup, brown sugar, ketchup, soy sauce, vinegar, Worcestershire sauce, garlic powder and onion powder in a medium saucepan. Bring to a boil over high heat, reduce the heat to low and simmer, stirring occasionally, for 20 to 30 minutes. If the sauce becomes too thick, add up to 1/4 cup water. Season with salt and pepper. Use on poultry, pork, beef or seafood. The sauce will keep, tightly covered in the refrigerator, for up to 2 weeks.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.