CHICKEN AND WAFFLES
These chicken and waffles were a hit in the kitchen! Soaking the chicken in the buttermilk makes the chicken tender. Paprika and garlic seasoning in the batter is the perfect contrast to the sweet syrup. The waffles fluff up perfectly and are crisp on the outside but soft inside. We really loved the cinnamon butter. It's...
Provided by Adriana Torres
Categories Waffles
Time 3h30m
Number Of Ingredients 28
Steps:
- 1. In a clean bowl, add buttermilk, chicken strips, paprika, salt, and pepper. Mix, cover, and refrigerate for up to 3 hours or overnight.
- 2. Cinnamon Vanilla Butter: Add ingredients to a small bowl.
- 3. Whip with fork until well incorporated.
- 4. Waffle batter: Mix all dry ingredients.
- 5. Add wet ingredients and mix until well incorporated but do not over mix; a few lumps are OK. Set batter aside.
- 6. When you are ready to fry the chicken, add the flour, paprika, garlic powder, and salt and pepper into plastic bag. Mix.
- 7. With the help of a fork, drop chicken strips into the bag. Close and mix well until chicken is evenly covered with the flour.
- 8. Heat frying oil over medium heat.
- 9. Carefully place each strip into the hot oil and fry on each side until chicken is cooked and outside is golden brown.
- 10. Once chicken is thoroughly cooked, remove from oil and place on paper towels to remove excess oil.
- 11. While the chicken is cooling, make the waffles. Warm up waffle maker to the preferred setting. Remember to spray the waffle maker with oil or butter before pouring batter to avoid waffle from sticking.
- 12. Cook waffle until golden brown.
- 13. To serve, place the waffle on a plate. Add two chicken strips. Top with a dollop of butter and a drizzle of syrup. Enjoy!
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