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Ingredients
- CHICKEN & WAFFLE:
- WAFFLES (make w/
- 2 teaspoons yeast
- 1/2 cup warm water
- 1 3/4 cups milk
- 6 tablespoons melted butter
- 2 eggs
- 1/2 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon sugar
- Pinch of salt
- Canola or peanut oil, for frying
- 1 1/4 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon cayenne pepper
- 1 tablespoon dried Italian herb seasoning
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 cup buttermilk
- 1 1/2 pounds chicken tenders, cut into bite-size (about 1-inch) pieces
- Hot sauce, to taste
- Pinch of cinnamon
- Cinnamon Sugar
- 1 cup sugar
- 2 tablespoons cinnamon
Preparation
Step 1
WAFFLE DIRECTIONS:>
1. Make the batter: In a small bowl, sprinkle the yeast over the warm water. Let sit for 5 minutes.
2. In a medium bowl, whisk the milk with the melted butter, eggs and vanilla to combine. Gradually mix in the yeast mixture.
3. In a large bowl, whisk the flour with the sugar, salt and cinnamon to combine. Add the milk mixture to the dry ingredients and whisk until smooth. Cover the bowl and refrigerate overnight.
4. Make the waffles: Preheat the waffle iron, and preheat the oven to 200°. Lightly spray the plates of the iron with nonstick cooking spray, ladle batter into the waffle iron and cook according to the manufacturer’s instructions. When the waffle is done, remove it with tongs and place it on a baking sheet.
5. Make the cinnamon sugar: In a large, shallow bowl, mix the sugar with the cinnamon to combine. Toss the hot waffles in the cinnamon sugar, then return to the baking sheet. Keep the waffles warm in the preheated oven while you cook the rest of the batter.
6. Serve warm, topped with whipped cream, icing or syrup.
CHICKEN & WAFFLES
1. In a deep, medium-size pot, heat about 3 inches of oil over medium heat until it reads 350°F on a thermometer.
2. While the oil heats, make the waffles. Let the waffles cool slightly, then cut them into bite-size (about 1-inch) squares and place them in a 250°F oven to keep warm.
3. Make the fried chicken: In a medium bowl, whisk the flour with the cornstarch, cayenne pepper, Italian herb seasoning, salt and black pepper to combine. Pour the buttermilk into a shallow, medium-size bowl.
4. Toss the chicken pieces in the flour mixture to coat. Working in batches, dip the floured chicken into the buttermilk, then return it to the flour and toss to coat.
5. Working in batches, add the breaded chicken to the hot frying oil. Don’t overfill the pot with chicken, as it will bring down the temperature of the oil. Fry until the chicken is golden brown and floats on the surface of the oil, 3 to 4 minutes. Adjust the heat as needed if the chicken is browning too quickly.
6. Remove the chicken from the oil and drain on several layers of absorbent paper towels. Let cool slightly, then place a piece of chicken on top of a waffle square and secure with a toothpick. Serve immediately with hot sauce on the side.