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RECIPES/Entrees
Chicken and Waffles

This is a Southern staple that you can easily make for your family. The chicken is best when marinated overnight, but if you are in a hurry you can marinate it for a minimum of 3 hours.

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Recommended Servings
Makes 8 servings
COOKING
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INGREDIENTS

Fried Chicken:


2          cups buttermilk


1          tablespoon hot sauce


1          tablespoon Dijon mustard


1½        teaspoons kosher salt, divided


1½        teaspoons freshly ground black pepper, divided


8          thin chicken cutlets (about 1½ pounds)


2          cups unbleached, all-purpose flour


1½       teaspoons baking powder


1          teaspoon paprika


            oil for frying (such as vegetable, canola or grapeseed)


4          prepared full Savory Cheddar-Chive Waffles, kept warm

Instructions

1.  In a medium non-reactive bowl stir together the buttermilk, hot sauce, mustard, 1 teaspoon salt and 1 teaspoon pepper. Add the chicken and coat well with buttermilk mixture.


2.  Refrigerate overnight.


3.  Mix together the flour, baking powder, papri- ka and remaining salt and pepper.


4.  Preheat the Cuisinart compact deep fryer to 375°F.* While the oil is heating, line a baking pan with paper towels and insert a cooling rack inside the pan; reserve.


5.  While the oil is heating, lightly coat each chicken piece evenly with the flour mixture, tapping away any excess.


6.  Fry chicken in batches, about 3 minutes per side until nicely browned and cooked through. Transfer to prepared cooling rack.



7.  Serve, two of the waffle wedges with one piece of fried chicken and maple syrup on the side.


 


*If you do not have a deep fryer, the chicken can easily be fried on the stovetop. In a large sauté pan, add oil to a depth of 1 inch and set the pan over medium-high heat. Using a deep-fat thermometer, heat oil to 375°F. Fry the chicken in batches, about 2 pieces at a time. Do not crowd the pot or the oil will cool down too much and not fry well. Fry, flipping once, until chicken is nicely browned and cooked through, about 4 minutes per side. Transfer chicken to the prepared cooling rack.

RECIPE FACTS

Servings: Makes 8 servings

Nutritional information per serving

Nutritional information per serving:

Calories 559 (53% from fat) • carb. 37g • pro. 29g • fat 33g

sat. fat 6g • chol. 112mg • sod. 935mg

calc. 179mg • fiber 1g

 

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