A new age spin on a popular classic. I take the classic Chicken and Waffles and make it a bite size wonder of sweet, savory, and spicy. All at the same time
Yields
6 servings
Ingredients
Boneless Chicken tenders
Flour
Corn meal
Eggs
Salt
Pepper
Garlic Powder
Paprika
Kroger brand Maple Bacon Syrup
Sriracha Sauce
Flour
Eggs
Water
Cocoa powder
Sugar
Vanilla
Butter
Cherry lacquer
Nutritional information
No nutrition information available
Instructions
Syrup
Empty half bottle of syrup into a receptacle
Squirt ¼ bottle of Sriracha sauce into bottle with syrup and shake vigorously
Serve over Waffles
Chicken
1 egg
½ cup buttermilk
1 cup all-purpose flour
½ cup of yellow cornmeal
1½ teaspoons garlic powder
1½ teaspoons pepper
½ teaspoon salt
½ teaspoon paprika
2 pounds chicken tenderloins
Oil for deep-fat frying
In a shallow bowl, whisk egg and buttermilk. In a separate shallow bowl, combine the flour, garlic powder, pepper, salt and paprika. Dip chicken in egg mixture, then flour mixture.
In an electric skillet, heat oil to 375°. Fry chicken, a few pieces at a time, for 2-3 minutes on each side or until no longer pink. Drain on paper towels. Sprinkle with cheese. Yield: 6 servings.
Waffles
1 cup butter
4 beaten eggs
1 1⁄2 cups sugar
1⁄2 cup cocoa
2 cups flour
1 teaspoon vanilla
1 teaspoon salt
1⁄4cup water
¼ cup of cherry lacquer
1. Mix all ingredients together.
2. Drop batter onto a waffle iron.
3. Bake in waffle iron for 50 to 60 seconds on medium setting.
Makes 6-8 Waffles
Cut waffles in half diagonally
Place hot Chicken Tender onto waffle and drizzle with syrup. Dust with powdered sugar if desired! Enjoy!