SOUTHERN FRIED CHICKEN THIGHS WITH PECAN WAFFLES AND PEACHY KEEN SAUCE
Steps:
- For the brine: Stir the seasoning salt into the buttermilk in a large bowl or baking dish. Add the chicken, cover with plastic wrap and let sit in the fridge for 15 minutes.
- For the waffles: Preheat the oven to 200 degrees F. Combine the milk, eggs and 1/3 cup melted butter in a blender and blend until frothy. Pour the egg mixture into a large bowl. In a separate bowl, combine the flour, cornmeal, baking powder and nutmeg. Gradually stir the dry ingredients into the egg mixture. Stir in the pecans.
- Heat a waffle iron. Brush both sides of the waffle iron with butter. Cook the batter in the waffle iron according to the manufacturer's directions. Place the waffles in the oven to keep them warm.
- For the chicken: Fill a deep fryer or large pot with oil. (If using a pot, fill just less than halfway with oil.) Heat the oil to 350 degrees F.
- In a large bowl, combine the flour, cornmeal, onion powder, chili powder, sweet paprika, cayenne, salt and pepper and stir well. Remove the chicken from the brine, shake off excess liquid, and then dip each piece in the flour mixture, coating each piece fully.
- Fry the chicken in batches until browned and crispy and cooked through, 10 to 12 minutes. Before each batch, make sure the oil has returned to 350 degrees F.
- For the peach sauce: In small saucepan, warm the maple syrup. Remove from the heat and stir in the peach preserves and hot sauce.
- To serve: Place a waffle on each plate, top with 2 chicken thighs and drizzle syrup over top. Serve extra peach syrup on the side.
BOURBON PEACH JAM
Bourbon has been popular at our house since we visited the Kentucky Bourbon Trail a few years ago. Every bite of this jam reminds me of that fun trip. -Katie Ferrier, Houston, Texas
Provided by Taste of Home
Time 1h20m
Yield 3 half-pints.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine peaches, sugars and lemon juice; bring to a boil. Reduce heat; simmer, uncovered, until mixture is thick and a thermometer reads 220°, about 60 minutes. Remove from heat; skim off foam. Stir in bourbon., Ladle hot mixture into 3 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars in canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 88 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.
PECAN WAFFLES
I've tried for years to duplicate a delicious waffle I ate at a restaurant chain here in the South. This is the closest I've come, and they're crisp and nutty. Butter and maple syrup are my family's favorite toppings. Why not serve them for your holiday brunch? -Susan Jansen, Smyrna, Georgia
Provided by Taste of Home
Time 30m
Yield 10 waffles (4-1/2 inches).
Number Of Ingredients 8
Steps:
- In a bowl, combine flour, baking powder and salt. Combine egg yolks, milk and oil; stir into dry ingredients. Beat egg whites until stiff; fold into batter. , Sprinkle hot waffle iron with 2 tablespoons pecans. Pour 1/4 to 1/3 cup of batter over pecans and bake according to manufacturer's directions until golden brown. Repeat with remaining pecans and batter. Serve with syrup.
Nutrition Facts : Calories 589 calories, Fat 43g fat (5g saturated fat), Cholesterol 83mg cholesterol, Sodium 590mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 3g fiber), Protein 12g protein.
PECAN WAFFLES WITH BOURBON-PEACH PRESERVES
Make and share this Pecan Waffles With Bourbon-Peach Preserves recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To make the preserves: add the peach preserves and bourbon to a small saucepan; warm over medium heat; set aside.
- To make the waffles: chop ¾ cup pecans in a food processor until they are uniformly fine.
- Add the flour, cornmeal, sugar, baking powder, and salt; continue processing until the mixture forms a fine meal.
- Transfer to a bowl; whisk in the egg yolk one at a time, followed by the milk and melted butter.
- In another bowl, beat the egg whites with an electric mixer until stiff but still glossy.
- Heat a greased waffle iron; fold in egg whites into the batter.
- Cook the waffles one at a time, following the directions from the waffle iron manufacturer; they should be crisp and brown when done.
- Serve the waffles individually as they are ready or hold them briefly in a warm oven until all are finished.
- Sprinkle each with a portion of the remaining pecans and accompany them with softened butter and warm Bourbon-Peach Preserves.
Nutrition Facts : Calories 1051.4, Fat 45.2, SaturatedFat 16.1, Cholesterol 217.2, Sodium 619.1, Carbohydrate 139.2, Fiber 6.5, Sugar 66.1, Protein 15.9
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