FRIED EGGNOG
An easy omelet for your holiday brunch, it makes enough for two servings. Have it on toast. It's a deliciously sweet Christmas-y treat.
Provided by 1torio
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 9m
Yield 2
Number Of Ingredients 4
Steps:
- Whisk eggs in a bowl; add eggnog while whisking. Stir in salt.
- Melt butter in a small skillet over low heat. Pour in egg mixture, swirling pan to spread in an even layer. Cook until lightly browned, about 2 minutes on each side; season with salt and pepper.
Nutrition Facts : Calories 166.2 calories, Carbohydrate 9 g, Cholesterol 226.2 mg, Fat 10.7 g, Protein 8.7 g, SaturatedFat 5 g, Sodium 189 mg, Sugar 5.7 g
EGGNOG FRIED CHICKEN
I had some extra eggnog and was trying to figure out what to do with it. I decided to use it for chicken and everyone was a little skeptical, but after tasting it they all thought it was amazing. You can taste the eggnog, but it's subtle. I was cooking for some people who disliked eggnog and they still loved this recipe!
Provided by Megan
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 1h30m
Yield 10
Number Of Ingredients 14
Steps:
- Place chicken in resealable plastic bag, coat with eggnog, and refrigerate, 1 to 3 hours.
- Mix together panko, flour, garlic, chicken bouillon, baking soda, garlic salt, Italian seasoning, dried thyme, paprika, ground cinnamon, and ground nutmeg in a bowl for the breading mixture.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Remove chicken from eggnog mixture and gently press each piece into breading mixture to coat, shaking off excess. Discard the eggnog.
- Fry chicken until golden brown, about 3 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Place fried chicken on cooling racks to drain over a baking sheet.
Nutrition Facts : Calories 535.3 calories, Carbohydrate 55.2 g, Cholesterol 130.9 mg, Fat 25.6 g, Fiber 1.1 g, Protein 25.3 g, SaturatedFat 8.7 g, Sodium 691.2 mg, Sugar 8.6 g
MELBA WILSON'S SOUTHERN FRIED CHICKEN AND EGGNOG WAFFLES
Yield serves 4
Number Of Ingredients 24
Steps:
- To cook the chicken, put the chicken pieces in a bowl and sprinkle with the salt, pepper, paprika, poultry seasoning, and garlic powder. Add the mustard and use your hands to work everything into the chicken. Pour in the buttermilk, cover with plastic wrap, and refrigerate for 2 hours.
- Heat 3 inches of oil to 325°F in a deep cast-iron skillet over medium heat. Combine the flour and Sazonador seasoning in a brown paper bag. Add a few pieces of chicken at a time and shake it like you mean it! Working in batches, fry the chicken until it is beautifully brown and crispy on one side, about 15 minutes. Turn and cook until a meat thermometer inserted into the meat registers 160°F, about 15 minutes. Drain on paper towels.
- To make the waffles, combine the flour, baking powder, cinnamon, and nutmeg in a medium bowl. Whisk the eggnog, egg yolks, and butter in another bowl. Stir the wet ingredients into the dry until combined; you don't want the batter to be lumpy or too smooth-just right.
- Whisk the egg whites until almost stiff; fold them into the batter.
- Heat a waffle iron. Spray the waffle iron with cooking spray. Pour some of the batter into the middle of the iron, following the manufacturer's instructions. Close and cook until golden brown and cooked through, 3 to 4 minutes. Repeat with the remaining batter.
- Top the waffles with fried chicken, Strawberry Butter, and maple syrup. Are you ready to Paaarrrtyyy!?
- Put the butter in a food processor fitted with the metal blade, and blend until smooth. Add the berries and grenadine and pulse until combined, but with small pieces of berry still visible.
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