Back to the Table with Chef Bud: Blackened Chicken and Waffles

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INGREDIENTS

  • 1 LB CHICKEN TENDERS, CUT INTO 1X1 PIECES, PAT DRY
  • 2 C FLOUR
  • 2 C WAFFLE MIX
  • 1/4 C MCCORMICK BLACKENING SEASONING
  • 2 TBLSPN MCCORMICK GARLIC POWDER
  • 2 EA MEDIUM EGGS, BEATEN
  • 1 C HEAVY CREAM OR MILK
  • 1 QT WAFFLE BATTER PREPARED
  • KOSHER SALT AND COARSE BLACK PEPPER TO TASTE

PREPARATION:

  1. CUT CHICKEN INTO DESIRED SIZES WHETHER BITES OR STRIPS.
  2. MIX TOGETHER FLOUR AND WAFFLE MIX, ADD BLACKENING SEASONING AND GARLIC POWDER. MIX THOROUGHLY. MIX EGGS WITH HEAVY CREAM OR MILK AND SET ASIDE.
  3. HEAT OVER MEDIUM HEAT CANOLA OIL TO 325 DEGREES.
  1. BEGIN BREADING AND FRYING THE CHICKEN IN BATCHES. FIRST IN THE EGG WASH WITH A “WET HAND” THEN TO THE DRY MIX WITH A “DRY HAND” INTO THE FRY OIL.
  2. FRY AND COOK TO AN INTERNAL TEMPERATURE OF 165 DEGREES.
  3. SET ASIDE ON A PAPER TOWEL TO DRAIN.
  4. WHILE THE CHICKEN FRIES, BEGIN MAKING WAFFLES WITH THE PREPARED WAFFLE BATTER.
  5. YOU CAN ALSO COOK UP SOME BACON FOR A TREAT WITH THIS DISH.
  1. TO SERVE PLACE A WAFFLE ON THE PLATE, TOP WITH BUTTER THEN A COUPLE STRIPS OF JALAPENO BACON IF WANTED. TOP WITH BLACKENED FRIED CHICKEN BITES ( I LIKE THE SMALLER PIECES) AND TOP WITH MAPLE SYRUP.

GREAT FOR BRUNCH OR ANYTIME YOU WANT TO ENJOY THE “HEAT WITH THE SWEET” OR A WARM AND SPICY DISH. THE CONTRASTING FLAVORS AND TEXTURES OF THE CHICKEN AND WAFFLES IS A GREAT DISH AND WILL BRING THEM “BACK TO THE TABLE” CELEBRATING A MARDI GRAS FEEL AT BREAKFAST, LUNCH OR BRUNCH! A CAJUN WAY TO ENJOY THE HEAT WITH THE SWEET!

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