Wednesday, September 03, 2014




Test Kitchen: Combine chicken and waffles for the win

By Jessica Rodrigo
Feb. 28, 2014 at 2:28 a.m.

Chicken and waffles is a great meal that satisfies the sweet and savory cravings. I usually make enough waffles to last the week so they're ready to go after a toss in the toaster oven. The beer-battered chicken strips  make for a crispy coating.

Beer-battered chicken strips

•  6-8 chicken strips

•  2 cups flour

•  2 Tbsp. cornstarch

•  1 Tbsp. garlic powder

•  1 Tbsp. cayenne pepper

•  1 Tbsp. chili powder

•  1 Tbsp. onion powder

•  1 tsp. pepper and more to taste

•  1 tsp. salt and more to taste

•  1 bottle beer of choice

•  Oil for frying

Season chicken strips with salt and pepper and set aside. Combine all the dry ingredients in a shallow container. Dredge the chicken in the mixture and set aside. Add 1/2 the bottle of beer the to flour mixture and whisk together. The batter should resemble pancake batter. If it's too thick, add more beer. If it's too thin, add extra flour. Heat oil to about 350 degrees in a medium pot over medium to medium-high heat. Coat the chicken strips in the batter and allow the excess to run off before carefully dropping it into the hot oil. Cook for at least five to seven minutes or until the center is no longer pink. Serve hot over waffles with syrup and a side of honey mustard sauce.

Cheater's honey mustard sauce

• 1 Tbsp. honey

• 1/3 cup yellow mustard

• 2 Tbsp. mayonnaise

In a small bowl, combine all the ingredients together until smooth. Serve with chicken and waffles.

Can't make it? go get it.

Burger Nation - Chicken and waffles

Address: 3112 N. Navarro St., Victoria

Hours: 11 a.m.-9 p.m. Monday-Thursday; 11 a.m.-10 p.m. Friday and Saturday and closed Sunday

Phone: 361-894-8974

Combining sweet and savory foods can be a challenge.

Sometimes, there is so much sweetness that it masks the savory, or oftentimes, the savory doesn't match the sweetness.

Chicken and waffles are one of those perfect combinations. There's the savory chicken, seasoned batter and then the sweetness from ol' Aunt Jemima and some tanginess from the honey mustard - not to mention the melody of textures: the crispy chicken and the soft waffles.

Sometimes, I make a batch of waffles over the weekend and use them for meals during the week. So all I had to do was cook the chicken.

It helps me save time slaving in the kitchen with a hot fryer and hot waffle iron.

If this is something you want to cook often, you can make a batch of batter mix and set it aside for whenever you decide to make fried wings or chicken strips. It can be used as is for a dry coating, or you can add some beer for an airy, crispy batter.

Depending on what brews you have in the fridge, you may need to alter the seasoning in the batter. But I think most beers would pair well with a spicy mix as in the recipe that I've shared here.

Have a recipe or a dish you want me to try? Email me at jrodrigo@vicad.com or tweet me via @EatsEatsEats. I'm always hungry.

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