Buttermilk Popcorn Chicken And Mini Waffles With D... |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I LOVE my mini waffle maker! and what other way to christen it would be better than fried chicken and waffles :-) Here is a mini sized version with my own unique twist. Note: if you don't have a mini waffle maker you can use quality frozen mini waffles or cut regular sized homemade waffles into bite sized pieces. Ingredients:
buttermilk popcorn chicken |
2 large boneless, skinless chicken breasts |
1 cup buttermilk |
1 tsp sea salt |
breading |
1 cup all-purpose flour |
1 tsp sea salt |
1 1/2 tsp baking powder |
2 tsp cayenne pepper |
1/2 tsp dried green poultry seasoning |
1/2 tsp ground turmeric |
1 tsp onion powder |
freshly ground black pepper, to taste |
canola or vegetable oil, for deep-frying |
batter for waffles |
1 cup cake flour |
1 teaspoons baking powder |
1/4 teaspoon salt |
2 large eggs, separated |
2 tablespoons sugar |
2 tablespoons unsalted butter, melted |
1 cups milk |
garnish |
maple-balsamic reduction |
pickled watermelon rinds |
snipped fresh chives |
Directions:
1. For chicken:
2. Cut the chicken breasts into equal bite sized pieces. In a large bowl combine the chicken pieces, buttermilk, and 1 teaspoon of sea salt. Cover, and chill in the fridge for a minimum of 1 hour, and up to 8 hours.
3. In a large self sealing plastic bag combine the all purpose flour, 1 teaspoon of sea salt, baking powder, cayenne pepper, oregano, turmeric, onion powder, and lots of freshly ground pepper. Seal the bag and shake well.
4. In a heavy saucepan, heat 4 to 6 inches of oil over medium heat until a thermometer reads 350 degrees F. Remove one third of the chicken pieces from the buttermilk marinade with a slotted spoon, and shake them around over the marinade bowl to remove the excess liquid. Add the chicken pieces to the plastic bag filled with the breading. Seal the bag, and shake to coat all the pieces well. Remove each piece individually, and give each piece a quick shake to remove the excess flour. Carefully add the chicken pieces to the hot oil. Cook for 3 to 4 minutes, or until golden brown and cooked through. (If unsure if chicken is cooked, slice a piece in half to check that the center is no longer pink.) Once it is cooked, let the popcorn chicken drain on paper towels See Photo. Keep warm in oven until ready to assemble.
5. For waffles:
6. Preheat the waffle iron according to the manufacturer's instructions.
7. In a medium bowl sift together flour, baking powder, and salt. Set aside. In a second bowl use the wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine. Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix.
8. In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not over mix!
9. Lightly coat the waffle iron with butter or non-stick cooking spray and pour enough batter in iron to just cover waffle grid. Close and cook as per manufacturer's instructions until golden brown, about 2 to 3 minutes. Keep warm in oven.
10. To assemble:
11. Place waffles on serving plates. Skewer pickled watermelon rind and a piece of popcorn chicken on a mini bamboo pick and add to each waffle. Drizzle with maple-balsamic reduction and garnish with snipped chives.
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