Chicken And Stuffed Waffles Recipes

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CHICKEN AND WAFFLES



Chicken and Waffles image

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

4 eggs
¼ cup heavy cream
2 tablespoons cayenne pepper
1 tablespoon salt
1 tablespoon ground black pepper
2 cups all-purpose flour
1 cup cornstarch
1 tablespoon salt
1 quart peanut oil for frying
8 chicken tenders
1 cup mayonnaise
¼ cup maple syrup
2 teaspoons prepared horseradish
1 teaspoon dry mustard powder
12 slices bacon
8 thin slices Cheddar cheese
8 plain frozen 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.

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

CHICKEN AND STUFFED WAFFLES



Chicken and Stuffed Waffles image

Provided by Guy Fieri

Categories     main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 34

Canola oil
1 half chicken breast (4 to 5 ounces), boneless and skinless
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup finely diced onion (about 1/2 small onion)
1/2 cup finely diced green bell pepper (about 1 medium pepper)
1/2 cup finely diced red bell pepper (about 1 medium pepper)
1/2 teaspoon ground cumin
1 1/2 cups fine cornmeal
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1 3/4 cups whole milk
4 tablespoons melted butter
2 eggs
1 cup plus 3 tablespoons all-purpose flour
2 eggs, whisked
2 cups panko breadcrumbs
3 boneless, skinless chicken breasts, halved horizontally
Kosher salt and freshly ground black pepper
1/4 cup canola oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon onion powder
1/8 teaspoon cayenne pepper
3 cups whole milk
1 tablespoon maple syrup, for serving
Fiery Fieri Hot Sauce, for serving, recipe follows
8 ounces red Fresno chiles (7 or 8 chilies)
1/4 sweet Maui or Vidalia onion, roughly chopped
1 teaspoon kosher salt
1 cup distilled white vinegar
2 teaspoons agave nectar

Steps:

  • For the waffles: Set a medium saute pan over high heat and coat with some canola oil. Sprinkle the chicken breast all over with salt and pepper and cook 4 to 5 minutes per side. Remove the chicken from pan and allow to cool. Return the pan to high heat and coat with more oil. Add the onions and peppers and saute for 2 to 3 minutes. Season with the cumin and some salt and pepper. Finely dice the chicken breast and fold in with the peppers and onions. Mix well, and then remove from the pan and set aside to cool.
  • Preheat a waffle iron. Preheat the oven to 325 degrees F.
  • In a large bowl, mix together the cornmeal, flour, baking powder, salt and sugar. Make a well in the center and add the milk, melted butter and eggs. Mix together with a whisk, working your way from the center out to gradually incorporate the dry ingredients. This helps avoid lumps. Fold in the pepper and chicken mixture. Ladle the mixture onto the waffle iron and cook until the waffles are puffy and golden brown, 3 to 4 minutes. Place on a wire rack over a sheet tray and keep warm in the oven as you cook the waffles and the chicken (this will also help them crisp up even more).
  • For the chicken and gravy: Set up a breading station with a container each for the 1 cup flour, whisked eggs and panko breadcrumbs. Sprinkle the chicken breasts with salt and pepper. Then take each of the chicken breasts and lightly dredge in the flour. Dip in the eggs then coat in the panko. Pour the oil into a large nonstick saute pan and set over medium-high heat. When hot, add the breaded chicken breasts. Cook until golden brown, 3 to 4 minutes on each side, and then set aside to drain on paper towels. There should be about 3 tablespoons of oil remaining, if not pour some out. Then add the remaining 3 tablespoons flour, garlic powder, Italian seasoning, onion powder and cayenne. Whisk together to make a roux and cook until brown, 3 to 4 minutes. Add the milk while whisking, and then season well with salt and plenty of ground black pepper. Simmer until the sauce is slightly thickened and smooth. Serve the chicken on top of the waffles and pour the gravy over the top. Drizzle with some maple syrup and serve with Fiery Fieri Hot Sauce on the side.
  • Remove the green stems of the chiles and split down the middle to open them up. Place in a medium saucepan with the onions, salt and 1 1/2 cups water. Place over high heat and bring to a boil. Cook until the water has almost completely evaporated, 10 to 12 minutes. Place the mixture in a food processor and add the white vinegar. Pulse 6 or 7 times until the chiles have broken down. Pour into a sieve over a bowl to strain and use the back of a rubber spatula to squeeze out the chile pulp. Stir in the agave nectar. Cool the hot sauce. Use immediately or store in an airtight glass jar or bottle to keep. Makes about 1 cup.

CHICKEN AND STUFFED WAFFLES: CHICKEN, GRAVY & HOT SAUCE



CHICKEN AND STUFFED WAFFLES: CHICKEN, GRAVY & HOT SAUCE image

Categories     Chicken

Yield 6-8 Servings

Number Of Ingredients 19

Chicken and Gravy:
1 cup plus 3 tablespoons all-purpose flour
2 eggs, whisked
2 cups panko breadcrumbs
3 boneless, skinless chicken breasts, halved horizontally
Kosher salt and freshly ground black pepper
1/4 cup canola oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon onion powder
1/8 teaspoon cayenne pepper
3 cups whole milk
1 tablespoon maple syrup, for serving
Fiery Fieri Hot Sauce:
8 ounces red Fresno chiles (7 or 8 chilies)
1/4 sweet Maui or Vidalia onion, roughly chopped
1 teaspoon kosher salt
1 cup distilled white vinegar
2 teaspoons agave nectar

Steps:

  • For the chicken and gravy: Set up a breading station with a container each for the 1 cup flour, whisked eggs and panko breadcrumbs. Sprinkle the chicken breasts with salt and pepper. Then take each of the chicken breasts and lightly dredge in the flour. Dip in the eggs then coat in the panko. Pour the oil into a large nonstick saute pan and set over medium-high heat. When hot, add the breaded chicken breasts. Cook until golden brown, 3 to 4 minutes on each side, and then set aside to drain on paper towels. There should be about 3 tablespoons of oil remaining, if not pour some out. Then add the remaining 3 tablespoons flour, garlic powder, Italian seasoning, onion powder and cayenne. Whisk together to make a roux and cook until brown, 3 to 4 minutes. Add the milk while whisking, and then season well with salt and plenty of ground black pepper. Simmer until the sauce is slightly thickened and smooth. Serve the chicken on top of the waffles and pour the gravy over the top. Drizzle with some maple syrup and serve with Fiery Fieri Hot Sauce on the side. Hot Sauce: Remove the green stems of the chiles and split down the middle to open them up. Place in a medium saucepan with the onions, salt and 1 1/2 cups water. Place over high heat and bring to a boil. Cook until the water has almost completely evaporated, 10 to 12 minutes. Place the mixture in a food processor and add the white vinegar. Pulse 6 or 7 times until the chiles have broken down. Pour into a sieve over a bowl to strain and use the back of a rubber spatula to squeeze out the chile pulp. Stir in the agave nectar. Cool the hot sauce. Use immediately or store in an airtight glass jar or bottle to keep. Makes about 1 cup.

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