Best Maple Chicken Waffle Casserole Sunny Andersons Recipes

SUNNY'S CRAZY RICH CHICKEN AND WAFFLES

Steps:

• For the flour: Add the flour, cornstarch, cayenne, a pinch of salt and a few grinds of black pepper to a shallow dish. Mix to distribute ingredients evenly.
• For the egg wash: Add the eggs, hot sauce, a pinch of salt and a few grinds of black pepper to a separate shallow dish. Whisk and add enough water to loosen, but still have enough body to coat something?like chicken!
• For the chicken: Dunk the tenders in the flour mixture, shake the pieces off, then dip in the egg mixture. Shake off the excess egg mixture and toss the tenders back in the flour mixture to coat. Shake off the excess and rest on a wire rack for 10 to 15 minutes. (If any areas look like they are soaking up the flour quickly while resting, dust the chicken with some more of the flour mixture.)
• Add the butter to a nonstick saucepan over medium heat and melt. Add the gold cocoa butter and stir until combined. Add the honey, maple syrup, hot sauce and some black pepper. Stir until combined and remove from the heat.
• Add enough oil to reach more than 3 inches up the side of a Dutch oven or large heavy pot over medium-high heat and bring to 350 degrees F. Shake off any excess flour from the tenders and gently place them in the oil in batches to avoid overcrowding the pot. Cook, while maintaining the oil temperature at around 350 degrees F, until the tenders are golden brown and cooked through, about 4 minutes per batch. Remove to a paper towel-lined plate and sprinkle immediately with salt. Place on skewers with portions of Sunny's 1-2-3 Waffles. Drizzle with golden honey sauce and a shake of gold dust.
• Separate the egg into 2 bowls. Whisk the yolk, then whisk in the milk followed by the flour.
• Whisk the egg white until soft peaks form. Fold the white into the batter. Spray a waffle iron with cooking spray, then make waffles.

WAFFLE CHICKEN SLIDERS WITH MAPLE BUTTER

Steps:

• Whisk together the buttermilk, hot sauce and 1 1/2 teaspoons salt in a large mixing bowl. Add the chicken and turn to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours and up to overnight.
• Meanwhile, make the maple butter. Combine the syrup and salted butter in a small mixing bowl. Stir until smooth and creamy. Cover with plastic wrap and keep at room temperature until ready to use.
• Preheat the oven to 250 degrees F.
• Preheat a 6 1/2-inch round waffle iron to medium-high heat and spray with nonstick spray. Make the waffle batter according to the package directions, and then cook the waffles to desired doneness. Transfer to the oven to keep warm while frying the chicken.
• Fill a large Dutch oven halfway with canola oil and heat to 375 degrees F. While the oil is heating up, combine the flour, 1 pinch salt and 1 pinch pepper in a large resealable plastic bag. Seal the bag and shake to combine.
• Remove the chicken from the buttermilk and transfer to the bag of seasoned flour, letting any excess marinade stay behind in the bowl. Seal the bag and shake until all of the chicken is evenly coated. Transfer the chicken back into the bowl of marinade, tossing gently to coat. Return the chicken to the seasoned flour, seal the bag and shake again to evenly coat. Transfer the chicken to a rack set over a baking sheet in a single layer and let sit for 15 minutes.
• Fry the chicken in batches until golden brown and cooked through, 6 to 8 minutes per batch. Make sure that the oil comes back to temperature after each batch. Transfer the chicken to a large paper-towel-lined plate using a slotted spoon or tongs to absorb any excess oil. Season liberally with salt.
• To assemble, cut each waffle into quarters. Sandwich 1 piece of fried chicken between 2 waffle pieces slathered with the maple butter. Continue to assemble sandwiches with the remaining chicken, waffles and maple butter. Serve immediately with your favorite hot sauce on the side.

MAPLE CHICKEN & WAFFLE CASSEROLE- SUNNY ANDERSON'S

Steps:

• 1. Preheat oven to 350^. Spray a a 9x13 baking dish with non-stick butter spray. Set aside. --- Waffles: In a large bowl. sift dry ingredients using only 1 Tablespoon of the granulated sugar. Do not add the brown sugar yet. In a small bowl, whisk the egg yolks until smooth then add the brown sugar and remaining ingredients. Whisk until sugar has dissolved.
• 2. Pour the liquid ingredients into the dry ingredients and stir with a wooden spoon, until combined. Be careful not to over mix the batter. In another clean bowl, whisk egg whites until foamy and add remaining 1 Tablespoon of granulated sugar, and beat until soft peaks for,. Gently fold the whites into the batter.
• 3. Heat the waffle iron and coat both insides with cooking spray. Pour about 1/2 cup batter into waffle iron and close. Cook until crisp and golden brown. Allow to cool, then toast waffles in a toaster to remove as much moisture as possible of in over for 10 minutes at 150^. Once toasted cut into small little squares.
• 4. Custard:In a large bowl whisk together the first 8 ingredients, then add eggs and whisk to combine. Add chicken, waffle squares and stir together. Allow to sit 10 minutes while stirring here and there to allow the custard to soak into the waffles.
• 5. Pour the mixture into the prepared baking dish and pat down gently. --- Topping:In a medium bowl whisk together the first 3 ingredients then add the onions. Fold to coat; then sprinkle topping evenly on top of the casserole. Bake until crust is golden and crispy and the custard is set, about 25 to 35 minutes. Allow to cool 10 minutes before scooping and serving with a drizzle of Maple syrup.