Chicken and Waffles with Cayenne-Cinnamon Syrup
From shandy 15 years ago
- 25 minutes to make
- Serves 6
I used Gale Gand's recipe for Belgium waffles. The recipe idea intrigued my after watching Food Network so I thought I would try creating the dish. We loved it!
Ingredients
- FOR THE CHICKEN: shopping list
- 3 c. buttermilk shopping list
- 1 T. hot sauce plus extra to taste shopping list
- 3 T. salt, divided shopping list
- 1 t. dried crushed sage shopping list
- 2 t. cayenne powder, divided shopping list
- 1 t. black pepper, divided shopping list
- 1 pound boneless, skinless chicken breasts, cut into thick strips shopping list
- 2 c. flour shopping list
- 1 t. baking powder shopping list
- 2 eggs shopping list
- 4 c. vegetable oil for frying shopping list
- BELGIUM WAFFLE RECIPE: shopping list
- 1 3/4 c. all-purpose flour shopping list
- 1 T. baking powder shopping list
- 1 t. salt shopping list
- 1 T. sugar shopping list
- 2 lrg eggs shopping list
- 1 1/2 whole milk shopping list
- 6 T. unsalted butter, melted shopping list
- FOR THE SYRUP: shopping list
- 2 c. maple syrup shopping list
- 1 1/2 T. dried ground cinnamon shopping list
- 3 1/2 T. roasted chile oil shopping list
How to make it
- In a large covered container, combine the buttermilk, hot sauce, 2 Tablespoons of salt, sage, 1 teaspoon cayenne and 1/2 teaspoon black pepper. Stir well, and add the chicken strips. Cover, and marinate in the refrigerator for 1 to 3 hours.
- BELGIUM WAFFLES: Make the waffles ahead of time and keep warm in the oven.
- Heat a waffle iron.
- In a medium bowl, stir together the flour, baking powder, salt, and sugar. In a separate bowl, whisk together the eggs, milk, and melted butter. Mix the dry ingredients into the wet ingredients all at once with a wooden spoon, until just combined. Don't over mix the batter; it should look lumpy.
- For each waffle, pour 1/2 to 1 cup of batter (or the amount recommended by the waffle-iron maker) onto the waffle iron; bake as directed by the manufacturer. Keep waffles warm in the oven.
- FINISHING CHICKEN STRIPS:
- In a wide rectangular dish combine flour, baking powder, remaining tablespoon of the salt, remaining teaspoon of cayenne and remaining 1/2 teaspoon of pepper. Spread the flour mixture out so that it covers the entire bottom of the dish. Transfer the chicken pieces out of the buttermilk marinade and into the flour using a skimmer or wide, vented spatula. Reserve 1/2 cup of the marinade and discard the remainder. Gently roll the chicken in the flour until it is well coated.
- In a medium bowl, beat two eggs and the reserved buttermilk marinade (add up to 1 Tablespoon additional hot sauce for extra-spicy chicken). Dip one piece of chicken at a time into the egg mixture, and return it to the flour. Roll the chicken in the flour very carefully to avoid separating the chicken and coating.
- In a Dutch oven over medium-high heat (or a deep fryer), warm the vegetable oil until a thermometer registers 325 degrees. Add only as many chicken pieces as will fit in the pot without touching each other or the sides of the pot. Fry for 5 or 6 minutes and, using heatproof tongs, carefully flip the pieces over, and cook for another 5 or 6 minutes. Keep an eye on the oil temperature, and adjust the heat as necessary, as to not burn any chicken. Repeat with remaining pieces until all are done, drain on paper towels and keep warm in a low oven.
- MAKE THE SYRUP:
- In a small saucepan over low heat, whisk all ingredients together. Serve warm over chicken and waffles.
Marinading the Chicken Strips
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Waffles Ready
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Syrup
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Coating
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Dinner
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The Rating
Reviewed by 5 people-
~HELLO~
"W.O.W." "5"FORK!!!!!~(PLUS)*****
for this Stunning recipe~
A MUST "Make & Taste"~ASAP~
~Photo~FLAGGED!!!!!~
~*~mj~*~
mjcmcook
in Beach City loved it
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I made these last night; perfect for the cold evening. Nice balance of sweet and heat. Thanks for sharing!!
hooksc
in Zeeland loved it
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I am a big chix n waffles fan, but I can totally put this into my list of Spanish/Southern fusion recipes...sweet, savory, and spicy, YES!
shecooks4u
in Chandler loved it
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