Mini Fried Chicken And Cheddar Jalapeno Waffles Recipes

CHEDDAR CHICKEN AND WAFFLES WITH WHITE BBQ SAUCE AND HOT MAPLE SYRUP

Steps:

• For the white BBQ sauce: Whisk together the mayonnaise, cider vinegar, horseradish, hot sauce, mustard and cayenne in a medium bowl. Season with salt and pepper and set aside.
• For the hot maple syrup: Whisk together the maple syrup and hot sauce in a medium bowl and set aside.
• For the chicken tenders: Make the dredging station by preparing 3 medium bowls or pie plates. In one bowl, put the flour, salt and pepper. In the second, whisk the eggs with 2 tablespoons water. Put the Cheddar crackers in a resealable zip-top bag and lightly pound with a rolling pin until finely crushed like breadcrumbs (alternately, you can use a food processor). Put the cracker crumbs and Parmesan in the third bowl. Dip the chicken tenders in the flour, then the eggs and finally into the cracker mix. Repeat for all the chicken. Set aside on a plate or baking sheet until ready to fry.
• In a large saucepan, heat about 1 inch of neutral oil over medium heat. Working in two batches, fry the chicken until golden on the outside and cooked through, turning once, 3 to 5 minutes per side. Set aside on a sheet tray lined with a wire rack.
• For the waffles: Preheat the waffle iron. Put the egg whites and sugar in the clean, dry bowl of a stand mixer fitted with the whisk attachment, and whisk on high speed until stiff peaks form, 2 to 3 minutes.
• Meanwhile, combine the flour, cornstarch, baking powder and salt in a medium bowl and stir together. Whisk together the milk, egg yolks and 4 tablespoons neutral oil in a liquid measuring cup. Add the wet ingredients into the dry ingredients and fold together with a wooden spoon or rubber spatula until just combined. Fold the whipped egg whites into the waffle batter until just combined, being careful not to knock out any air.
• If necessary, grease the waffle iron with nonstick cooking spray. Cook the waffles until golden and the inside is set, 4 to 5 minutes. Repeat with the remaining batter.
• To serve, place two triangles or squares of waffles on each plate and top with syrup. Toss the chicken tenders in the white BBQ sauce. Place 2 to 3 dressed tenders atop each plate of waffles, garnish with cilantro and enjoy!

MINI CHICKEN AND WAFFLES

Steps:

• Chicken and waffles are a match made in heaven - so why not chicken and waffle fries? To make this easy app, bake chicken nuggets and waffle fries as the labels direct. Top each waffle fry with a nugget, skewer with a toothpick and drizzle with spicy honey.

SWEET HOT FRIED CHICKEN AND WAFFLES

Steps:

• For the glaze: Combine the honey, maple syrup, chili powder, paprika, black pepper, vinegar, cayenne and salt in a small saucepot. Bring just to a simmer. Remove from the heat and let steep for 20 minutes, then strain into a clean container.
• For the waffles: Preheat the oven to 250 degrees F and place a rack in the middle of the oven. Place a baking sheet fitted with a wire rack in the oven.
• Whisk together the flour, Cheddar, sugar, baking powder, hot sauce, scallion whites and salt in a large bowl and set aside.
• In another large bowl, whisk the eggs and a pinch of salt until just broken up, then add the milk and whisk. Pour in the melted butter and whisk until combined.
• Add the wet ingredients to the dry ingredients and stir with a rubber spatula until the flour is just incorporated and no streaks remain (the batter may have a few lumps).
• Preheat a Belgian waffle iron to medium heat according to the manufacturer's instructions. Spray with nonstick cooking spray, add some batter, close the lid, and cook until the steam starts to diminish (open the top and peek for doneness after a few minutes). Transfer the waffle to the wire rack in the oven to keep warm. Repeat with the remaining batter to make 8 waffles.
• For the chicken: Pour 5-inches of oil in a heavy-bottomed pot. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.
• Place the chicken thighs and buttermilk in a bowl. In a separate bowl, add the flour, garlic powder, onion powder, paprika, pepper and salt, and mix to combine. Dredge each thigh in the flour mix, then shake off any excess flour and carefully place in the oil. Fry until golden, 7 to 8 minutes. Remove the chicken to a paper bag or paper towels to drain excess grease and immediately season with salt.
• Place each piece of fried chicken on top of a waffle and top each with some glaze and scallion greens to serve.