CHICKEN AND STUFFED WAFFLES: CHICKEN, GRAVY & HOT SAUCE

CHICKEN AND STUFFED WAFFLES: CHICKEN, GRAVY & HOT SAUCE image

Categories Chicken

Yield 6-8 Servings

Number Of Ingredients 19

Ingredients

Chicken and Gravy:
1 cup plus 3 tablespoons all-purpose flour
2 eggs, whisked
2 cups panko breadcrumbs
3 boneless, skinless chicken breasts, halved horizontally
Kosher salt and freshly ground black pepper
1/4 cup canola oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon onion powder
1/8 teaspoon cayenne pepper
3 cups whole milk
1 tablespoon maple syrup, for serving
Fiery Fieri Hot Sauce:
8 ounces red Fresno chiles (7 or 8 chilies)
1/4 sweet Maui or Vidalia onion, roughly chopped
1 teaspoon kosher salt
1 cup distilled white vinegar
2 teaspoons agave nectar

Steps:

For the chicken and gravy: Set up a breading station with a container each for the 1 cup flour, whisked eggs and panko breadcrumbs. Sprinkle the chicken breasts with salt and pepper. Then take each of the chicken breasts and lightly dredge in the flour. Dip in the eggs then coat in the panko. Pour the oil into a large nonstick saute pan and set over medium-high heat. When hot, add the breaded chicken breasts. Cook until golden brown, 3 to 4 minutes on each side, and then set aside to drain on paper towels. There should be about 3 tablespoons of oil remaining, if not pour some out. Then add the remaining 3 tablespoons flour, garlic powder, Italian seasoning, onion powder and cayenne. Whisk together to make a roux and cook until brown, 3 to 4 minutes. Add the milk while whisking, and then season well with salt and plenty of ground black pepper. Simmer until the sauce is slightly thickened and smooth. Serve the chicken on top of the waffles and pour the gravy over the top. Drizzle with some maple syrup and serve with Fiery Fieri Hot Sauce on the side. Hot Sauce: Remove the green stems of the chiles and split down the middle to open them up. Place in a medium saucepan with the onions, salt and 1 1/2 cups water. Place over high heat and bring to a boil. Cook until the water has almost completely evaporated, 10 to 12 minutes. Place the mixture in a food processor and add the white vinegar. Pulse 6 or 7 times until the chiles have broken down. Pour into a sieve over a bowl to strain and use the back of a rubber spatula to squeeze out the chile pulp. Stir in the agave nectar. Cool the hot sauce. Use immediately or store in an airtight glass jar or bottle to keep. Makes about 1 cup.