Fried Chicken And Waffles As Made By Breana Jackson Recipe By Tasty

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PEAR BUTTER CHICKEN AND WAFFLES BY RESHAWN WILDER RECIPE BY TASTY



Pear Butter Chicken And Waffles By ReShawn Wilder Recipe by Tasty image

A unique twist on traditional chicken and waffles, this version features fluffy, sweet waffles, topped with chunks of fresh pear simmered in a cinnamon- and nutmeg-spiced syrup, balanced with crispy lemon pepper chicken strips, and finished with a dollop of cinnamon whipped cream. Recipe by ReShawn Wilder of @Eyes_of_a_Foodie

Provided by Tikeyah Whittle

Categories     Breakfast

Time 1h30m

Yield 4 servings

Number Of Ingredients 28

3 barlett pears, peeled, cored, and cut into ½-inch(1.2 cm) cubes
½ cup water
½ tablespoon cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground cloves
¾ cup sugar
2 cups all purpose flour
½ cup sugar
¼ teaspoon kosher salt
4 teaspoons baking powder
½ cup vegetable oil
¾ cup heavy cream
1 cup milk
1 tablespoon vanilla extract
2 large eggs, beaten
nonstick cooking spray, for greasing
1 cup heavy cream
1 teaspoon cinnamon
1 ½ tablespoons powdered sugar
fresh mint sprig, for garnish
6 cups neutral oil, such as vegetable oil, for frying
4 boneless skinless chicken breasts, cut into 2-inch (5 cm) wide strips
1 ½ teaspoons lemon pepper
1 ½ teaspoons kosher salt
1 teaspoon Ac'cent® seasoning
1 ½ cups all purpose flour
waffle iron

Steps:

  • Make the pear butter: Add the pears, water, cinnamon, nutmeg, allspice, cloves, and sugar to a medium saucepan and stir to coat the pears. Bring to a simmer over medium-high heat, then reduce the heat to medium-low and cook, stirring occasionally, until the pears are tender, 35-40 minutes. Remove the pot from the heat. Using a potato masher, mash the pears until broken down to the consistency of a chunky applesauce. Set aside.
  • Make the waffles: Preheat a waffle iron according to the manufacturer's instructions.
  • In a large bowl, whisk together the flour, sugar, salt, baking powder, oil, cream, milk, and vanilla until smooth. Mix in the beaten eggs.
  • Ladle a scant ½ cup (55 G) of the waffle batter per waffle into the preheated waffle iron. Cook for 3-4 minutes, or until golden brown and cooked through. Repeat with the remaining batter. Keep the waffles warm in a low-heated oven until ready to use.
  • Make the whipped cream: Add the heavy cream, cinnamon, and powdered sugar to a large bowl. Whip with an electric hand mixer on medium speed until stiff peaks form, about 2 minutes. Refrigerate until ready to use.
  • Make the chicken: Heat the vegetable oil in a large, high-walled skillet over medium-high heat until it reaches 350°F (180°C).
  • In a large bowl, season the chicken with the lemon pepper, salt, and Ac'cent seasoning, tossing to coat well. Add the flour to a medium bowl. Dredge the chicken in the flour, shaking off any excess.
  • Working in batches, gently lower the chicken into the hot oil and fry until golden brown, 6-8 minutes, or until the internal temperature reaches 165°F (75°C). Remove from the oil using tongs or a slotted spoon and transfer to a paper-towel lined plate to drain while you fry the remaining chicken.
  • Cut the waffles into triangles and arrange 3 on each plate. Top with 2 tablespoons of pear butter, 3 fried chicken strips, and a dollop of whipped cream. Garnish with a sprig of mint.
  • Enjoy!

FRIED CHICKEN AND SOURDOUGH WAFFLES RECIPE BY TASTY



Fried Chicken And Sourdough Waffles Recipe by Tasty image

Ever wonder what to do with all the sourdough discard leftover from feeding your starter? Look no further than this chicken and waffles recipe. Simply add a little bit of discard to your batter for a delicious brunch with a unique twist.

Provided by Matt Ciampa

Categories     Breakfast

Time 1h10m

Yield 4 servings

Number Of Ingredients 22

4 boneless, skinless chicken thighs
kosher salt, to taste
freshly ground black pepper, to taste
1 cup buttermilk, (or 1 cup milk + 1 tablespoon lemon juice)
6 cups canola oil, for frying
2 cups all purpose flour
2 tablespoons baking powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt, plus more to taste
½ cup buttermilk, (or ½ cup milk + 1½ teaspoons lemon juice)
1 cup all purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon kosher salt
2 large eggs
¾ cup buttermilk, (or ¾ cup milk + 2 teaspoons lemon juice)
1 cup sourdough bread, https://tasty.co/recipe/sourdough-startersourdough starter discard
2 tablespoons unsalted butter, melted and cooled
4 tablespoons unsalted butter
maple syrup, for drizzling
hot sauce, optional

Steps:

  • Marinate the chicken: Generously season the chicken thighs with salt and pepper, then place in a large zip-top bag. Pour the buttermilk into the bag and seal to close. Marinate the chicken in the refrigerator for 30 minutes.
  • Fry the chicken: Heat the canola oil in a large pot until it reaches 350°F (180°C). Set a wire rack over a baking sheet. Preheat the oven to 250°F (120°C).
  • In a large bowl, whisk together the flour, baking powder, onion powder, garlic powder, and salt. Add the buttermilk, a little bit at a time, and stir with a rubber spatula to incorporate into the dry ingredients. It should be clumpy.
  • Transfer a chicken thigh directly from the marinade to the flour mixture. Evenly coat the chicken all over, pressing to adhere the dry ingredients. Set on the wire rack and repeat with the remaining chicken.
  • Working 2 pieces at a time, fry the chicken in the hot oil until golden brown and the internal temperature reaches 165°F (75°C), 5-7 minutes, turning occasionally to make sure the chicken browns evenly. Remove from the oil and let drain on a paper towel-lined baking sheet. Season with salt. Keep warm in the oven while you make the waffles.
  • Make the waffles: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  • In a medium bowl, whisk together the eggs, buttermilk, sourdough discard, and melted butter. Whisk the wet ingredients into the dry ingredients until fully combined.
  • Add ½ cup (55 G) of waffle batter to the center of the preheated waffle iron. Cook until the waffle is golden brown and cooked through, 4-6 minutes. Transfer waffle to plate, spread 1 tablespoon of butter on top, then repeat with the remaining batter.
  • To serve, add 1 waffle to each plate. Top with a piece of chicken and drizzle with maple syrup and hot sauce, if using.
  • Enjoy!

CHICKEN AND WAFFLES NACHOS RECIPE BY TASTY



Chicken And Waffles Nachos Recipe by Tasty image

These are not-cho average chicken and waffles--you haven't lived until you've tried this finger-friendly version of your favorite brunch dish! Crispy and succulent dark meat chicken combines with fried waffles for the classic combo, then it's turned up with cheddar, sour cream, and scallions and a drizzle of hot maple syrup. If you thought chicken and waffles couldn't get any better, think again.

Provided by Nichi Hoskins

Categories     Dinner

Time 1h50m

Yield 8 servings

Number Of Ingredients 16

2 cups buttermilk
3 teaspoons black pepper, divided
1 teaspoon kosher salt, plus more to taste
4 boneless, skinless chicken thighs, cubed
1 ½ cups maple syrup
2 tablespoons vinegar based hot sauce
2 cups canola oil, for frying
1 ½ cups all purpose flour
½ teaspoon chili powder
½ teaspoon paprika
½ teaspoon garlic powder
3 large eggs
14 frozen waffles, cut into quarters
3 oz shredded cheddar cheese
½ cup sour cream
2 tablespoons scallions, chopped

Steps:

  • In a large bowl, combine the buttermilk, 1 teaspoon of salt, and 1 teaspoon of black pepper. Place the chicken in the buttermilk mixture and toss to coat, then cover and marinate in the refrigerator for 1-2 hours, up to overnight.
  • Make the spicy maple syrup: In a small saucepan over medium heat, combine the maple syrup and hot sauce. Bring to a simmer, then cook for about 5 minutes, or until fragrant. Remove the pan from the heat and let cool. Set aside until ready to serve, or store in an airtight container in the refrigerator for up to 1 month.
  • Heat the oil in a large heavy-bottomed pot until it reaches 325°F (170°C). Line 2 baking sheets with paper towels and set nearby.
  • Working in batches, fry the quartered waffles in the hot oil for about 30 seconds on each side, or until golden brown. Transfer to a paper towel-lined baking sheet and season with salt.
  • In a large bowl, combine the flour, remaining 2 teaspoons of black pepper, chili powder, paprika, and garlic powder. In a medium bowl, beat the eggs well.
  • Set a wire rack inside a baking sheet.
  • Remove the chicken from the refrigerator and, working in batches, coat the chicken in the flour mixture, then in the eggs, then in the flour again. Place on the wire rack.
  • Working in batches, fry the chicken in the hot oil for 2-3 minutes, or until golden brown on the outside. Season with additional salt if desired. Transfer to a paper towel-lined baking sheet to drain.
  • Turn the oven to broil.
  • Arrange the fried waffles on a baking sheet, overlapping slightly. Top with the chicken and cheddar cheese.
  • Broil for 1-2 minutes, or until the cheese is bubbling. Watch carefully so it does not burn.
  • Drizzle the nachos with ½ cup (120 ML) of the spicy maple syrup, dollop on the sour cream, and scatter the scallions over the top. Serve with the remaining spicy maple syrup alongside
  • Enjoy!

Nutrition Facts : Calories 959 calories, Carbohydrate 61 grams, Fat 71 grams, Fiber 1 gram, Protein 22 grams, Sugar 22 grams

THE ULTIMATE WAFFLE RECIPE BY TASTY



The Ultimate Waffle Recipe by Tasty image

Here's what you need: all purpose flour, baking powder, kosher salt, whole milk, buttermilk, unsalted butter, vanilla extract, large eggs, sugar, nonstick cooking spray, butter, maple syrup

Provided by Tikeyah Whittle

Categories     Breakfast

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
1 cup whole milk
½ cup buttermilk
4 tablespoons unsalted butter, melted and cooled
½ teaspoon vanilla extract
2 large eggs, separated
⅓ cup sugar
nonstick cooking spray, for greasing
butter, for serving
maple syrup, for serving

Steps:

  • Preheat a waffle iron to medium-high.
  • In a large bowl, whisk together the flour, baking powder, and salt. Make a well in the center and pour in the milk, buttermilk, melted butter, vanilla, and egg yolks. Whisk until the batter just comes together (there will be some lumps).
  • Add the egg whites to a medium bowl and beat with an electric hand mixer until foamy. With the mixer running, gradually add the sugar and continue beating until stiff peaks form. Gently fold the egg whites into the batter until just combined.
  • Spray the heated waffle iron with nonstick cooking spray. Ladle the batter into the waffle iron, close the lid, and cook according to manufacturer's instructions until the waffle is golden brown and crisp, 5-6 minutes. Transfer the waffle to a plate and repeat with the remaining batter.
  • Serve the waffles hot, with butter and maple syrup alongside.
  • Enjoy!

Nutrition Facts : Calories 493 calories, Carbohydrate 70 grams, Fat 16 grams, Fiber 1 gram, Protein 14 grams, Sugar 16 grams

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