Chicken and Cornbread Waffles

Chicken and Cornbread Waffles

Shallot-Cream Gravy adds wonderful flavor to these Chicken and Cornbread Waffles.

Chicken and Cornbread Waffles
Serves 12
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Ingredients
  1. 2 pounds boneless skin-on chicken breasts, cut into thirds
  2. 2 pounds skin-on chicken drumsticks
  3. 4 cups whole buttermilk
  4. 2 tablespoons Dijon mustard
  5. 1 tablespoon hot sauce
  6. 4 cups all-purpose flour
  7. 3 tablespoons kosher salt
  8. 1 teaspoon ground black pepper
  9. 1⁄2 teaspoon ground red pepper
  10. Canola oil, for frying
  11. Cornbread Waffles (recipe follows)
  12. Poached Eggs (recipe follows)
  13. Shallot-Cream Gravy (recipe follows)
  14. Garnish: chopped fresh chives
Instructions
  1. In a large resealable plastic bag, combine chicken, buttermilk, mustard, and hot sauce. Refrigerate at least 2 hours or overnight.
  2. Preheat oven to 350°. Spray a wire rack with nonstick cooking spray; place rack on a rimmed baking sheet. Set aside.
  3. In a shallow dish, stir together flour, salt, and peppers. Remove chicken from marinade, draining excess. Discard marinade. Dredge chicken in flour mixture, shaking off excess. Set aside.
  4. In a large Dutch oven, add canola oil to halfway full. Heat over medium-high heat until a deep-fry thermometer reads 350°. Working in batches, cook chicken, turning occasionally, until golden brown on all sides, approximately 10 minutes per batch (adjust heat as needed to maintain 350°). Place chicken on prepared rack.
  5. Bake until a meat thermometer inserted in thickest portion reads 165°, 10 to 15 minutes. To serve, place chicken on a Cornbread Waffle. Top with a Poached Egg and Shallot-Cream Gravy. Garnish with chives, if desired.
Taste of the South http://www.tasteofthesouthmagazine.com/
Cornbread Waffles
Serves 14
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Ingredients
  1. 2 cups stone-ground white or yellow cornmeal
  2. 2 cups all-purpose flour
  3. 1 tablespoon plus 1 teaspoon baking powder
  4. 2 teaspoons kosher salt
  5. 1 teaspoon baking soda
  6. 3 cups whole buttermilk
  7. 8 tablespoons unsalted butter, melted
  8. 2 large eggs
Instructions
  1. Spray a waffle iron with nonstick cooking spray, and preheat to high.
  2. In a large bowl, stir together cornmeal, flour, baking powder, salt, and baking soda. In another medium bowl, stir together buttermilk, melted butter, and eggs. Slowly add wet ingredients to dry ingredients, stirring just until combined.
  3. Using a measuring cup, pour approximately 1⁄3 cup batter onto waffle iron. Cook, without lifting lid, until golden brown and crisp, approximately 5 minutes. Repeat with remaining batter. Place cooked waffles in a 200° oven while preparing remaining waffles.
Taste of the South http://www.tasteofthesouthmagazine.com/
Poached Eggs
Serves 12
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Ingredients
  1. 1 tablespoon distilled white vinegar
  2. 1 tablespoon kosher salt
  3. 12 large eggs
Instructions
  1. In a large Dutch oven, add water to a depth of 6 inches. Bring just to a simmer over medium heat, maintaining the temperature at approximately 180° (do not allow water to boil). Add vinegar and salt, stirring until combined.
  2. Working with 1 egg at a time, break egg into a small cup. Place cup near surface of water; slowly slide egg into simmering water (egg will sink to bottom, then float to surface). Repeat process with 3 more eggs.
  3. Cook approximately 4 minutes for over-medium, or until desired degree of doneness. Using a slotted spoon, gently remove eggs from water, and let drain on paper towels. Repeat with remaining eggs.
Taste of the South http://www.tasteofthesouthmagazine.com/
Shallot-Cream Gravy
Serves 14
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Ingredients
  1. 2 tablespoons unsalted butter
  2. 1⁄2 cup diced shallot
  3. 1 tablespoon all-purpose flour
  4. 1⁄2 cup chicken broth
  5. 11⁄2 cups heavy whipping cream
  6. 1 teaspoon Dijon mustard
  7. 1⁄2 teaspoon kosher salt
  8. Pinch ground black pepper
  9. 1 tablespoon chopped fresh chives
Instructions
  1. In a medium saucepan, melt butter over medium heat. Add shallot; cook until translucent, approximately 5 minutes. Add flour; cook 1 minute, stirring constantly. Slowly whisk in broth. Cook until thickened, stirring occasionally, approximately 5 minutes.
  2. Gradually whisk in cream, mustard, salt, and pepper. Bring to a simmer; reduce heat to low. Cook 5 minutes, stirring occasionally. Remove from heat. Stir in chives just before serving.
Taste of the South http://www.tasteofthesouthmagazine.com/
 

 Find more great recipes like this one in Taste of the South’s March/April 2017 issue!

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