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Chicken & Waffles
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Chicken & Waffles

20 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
Vegetable oil, for shallow frying
1/4 cup hot sauce
1 large egg, lightly beaten
8 chicken tenders (about one pound)
3/4 cup instant flour (such as Wondra)
1 teaspoon poultry seasoning
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
2 scallions, sliced, plus more for sprinkling
1 1/2 cups low-sodium chicken broth
4 buttermilk/Belgian-style frozen waffles
Maple syrup (optional)
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Let's Make It
1
1. Heat about one inch of oil in a large cast-iron or heavy bottomed skillet over high heat. Whisk the hot sauce and egg in a medium bowl; toss the chicken in the mixture to coat.
2
2. Combine the flour, poultry seasoning, and salt and pepper to taste in a medium bowl. Set aside 3 tablespoons seasoned flour in a separate bowl; dredge the chicken in the remaining seasoned flour until coated, shaking off any excess.
3
3. Place the chicken in the hot oil and fry until golden and cooked through, 2 to 3 minutes per side, turning once. Transfer to a rack to cool slightly; discard the oil.
4
4. Melt the butter in the same skillet and whisk in the reserved seasoned flour until smooth. Whisk in the scallions, and then slowly pour in the broth. Bring to a simmer, whisking until the gravy is smooth. Meanwhile, toast the waffles.
5
5. Place a waffle on each plate and drizzle with maple syrup (if desired.) Top with chicken and gravy and sprinkle with scallions.
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