Chicken and Waffles #1
November 1st 2014
Chicken and Waffles #1
This recipe will be perfected over time but this is my first attempt. I had the help of my great husband helping me make the authentic friend chicken.
Ingredients:
1 package of thin cut chicken breasts
2 cups flour
1.5 TBSP pepper
1 TBSP Cajun seasoning
1 tsp salt
1 tsp cayenne pepper
16 oz canola oil
Maple syrup, warm
Fresh waffles (use your waffle maker and Bisquick mix)
Butter for topping
Directions:
1. You are going to make sandwiches out of your waffle triangles so cut the chicken pieces appropriately. Season with Cajun season, half the pepper and salt. Let sit for at least an hour.
2. Season flour with remaining pepper and cayenne pepper. Dredge chicken in flour and lay out on baking sheet. Let rest for at least 10 minutes. The flour should begin to soak into the chicken. Dredge the chicken in the flour again right before you throw it in the oil.
3. While your oil is heating in a cast iron pot, make your waffles.
4. Since you have to make one waffle at a time, you can put your oven on 250 and put the waffles in there to keep warm in the process.
5. Your oil should be between 350-375. Cook in batches, cooking chicken for about 7 minutes total. You will have to flip it once.
6. Heat your syrup. Drain the chicken on paper towels.
7. Serve this by putting one waffle triangle on the plate, then the chicken, another waffle touched with a little butter and then drizzle hot syrup over the top.
Today's wine selection is:
Duck Commander
Robertson Family Wines
"Triple Threat" red blend
2011
California
*I thought this wine was slightly fruity but mostly soft and silky which paired well with the sweet and savory flavors of this dish.
~Enjoy
Julianne
Chicken and Waffles #1
This recipe will be perfected over time but this is my first attempt. I had the help of my great husband helping me make the authentic friend chicken.
Ingredients:
1 package of thin cut chicken breasts
2 cups flour
1.5 TBSP pepper
1 TBSP Cajun seasoning
1 tsp salt
1 tsp cayenne pepper
16 oz canola oil
Maple syrup, warm
Fresh waffles (use your waffle maker and Bisquick mix)
Butter for topping
Directions:
1. You are going to make sandwiches out of your waffle triangles so cut the chicken pieces appropriately. Season with Cajun season, half the pepper and salt. Let sit for at least an hour.
2. Season flour with remaining pepper and cayenne pepper. Dredge chicken in flour and lay out on baking sheet. Let rest for at least 10 minutes. The flour should begin to soak into the chicken. Dredge the chicken in the flour again right before you throw it in the oil.
3. While your oil is heating in a cast iron pot, make your waffles.
4. Since you have to make one waffle at a time, you can put your oven on 250 and put the waffles in there to keep warm in the process.
5. Your oil should be between 350-375. Cook in batches, cooking chicken for about 7 minutes total. You will have to flip it once.
6. Heat your syrup. Drain the chicken on paper towels.
7. Serve this by putting one waffle triangle on the plate, then the chicken, another waffle touched with a little butter and then drizzle hot syrup over the top.
Today's wine selection is:
Duck Commander
Robertson Family Wines
"Triple Threat" red blend
2011
California
*I thought this wine was slightly fruity but mostly soft and silky which paired well with the sweet and savory flavors of this dish.
~Enjoy
Julianne
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