Fried Chicken and Waffles Stack with Iceberg Salad and Garlicky Ranch Aioli (Brianna Jenkins) Recipe

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Fried Chicken and Waffles Stack with Iceberg Salad and Garlicky Ranch Aioli (Brianna Jenkins)
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Ingredients
22
Count
Nutrition
1524
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. In a large bowl, combine 1 tablespoon lemon-pepper seasoning with 1 cup buttermilk
  2. Soak the chicken in the seasoned buttermilk for 30 minutes
  3. Pour the canola oil into a deep, heavy skillet until the oil fills the pan about an inch up the sides. Heat the oil over medium-high heat until it reaches 375 degrees F.
  4. Preheat the oven to 350 degrees F.
  5. In another large bowl, whisk together the cornstarch, flour, remaining lemon-pepper seasoning, and a good pinch of salt, and pepper.
  6. Remove the chicken thighs from the buttermilk, dip in the seasoned flour, then dip back into the buttermilk, and then into the flour again. Make sure to coat the chicken on all sides with each dip.
  7. Fry the chicken until golden brown on each side, about 8 minutes per side. Transfer the chicken to a baking sheet and roast in the oven for 5 to 7 more minutes, or until cooked through.
  8. While the chicken is cooking, make the waffles: Mix the flour, baking powder, sugar, and curry powder for the waffles in one bowl and whisk together the buttermilk, eggs, and melted butter in another bowl.
  9. Combine the 2 mixtures by pouring the wet ingredients into the dry ingredients and stirring until just evenly combined.
  10. Preheat a waffle maker and make waffles according to manufacturer's instructions. Cook the waffles until lightly golden. Make the waffles until you've used up all of the batter. Keep the waffles and chicken warm.
  11. To make the aioli: Put the one egg yolk into a small bowl. Season with salt and pepper and start whisking while slowly drizzling in the grapeseed oil. Whisk until thickened.
  12. Mince the garlic cloves and stir into the aioli. Stir in the ranch dressing.
  13. To serve, slice the waffles open in half through the centers and lay the bottom halves on a platter. Top each waffle slice with a lettuce leaf and top with a piece of chicken. Drizzle the aioli over top of it all and top with the remaining waffles halves. Serve with maple syrup on the side.
  14. Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1523.56 Kcal (6379 kJ)
Calories from fat 975.79 Kcal
% Daily Value*
Total Fat 108.42g 167%
Cholesterol 174.37mg 58%
Sodium 509.55mg 21%
Potassium 598.96mg 13%
Total Carbs 113.44g 38%
Sugars 11.18g 45%
Dietary Fiber 4.75g 19%
Protein 23.61g 47%
Vitamin C 3.1mg 5%
Vitamin A 0.1mg 5%
Iron 2.2mg 12%
Calcium 295.8mg 30%
Amount Per 100 g
Calories 288.18 Kcal (1207 kJ)
Calories from fat 184.57 Kcal
% Daily Value*
Total Fat 20.51g 167%
Cholesterol 32.98mg 58%
Sodium 96.38mg 21%
Potassium 113.29mg 13%
Total Carbs 21.46g 38%
Sugars 2.11g 45%
Dietary Fiber 0.9g 19%
Protein 4.47g 47%
Vitamin C 0.6mg 5%
Iron 0.4mg 12%
Calcium 56mg 30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 38.7
    Points
  • 42
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Total Fat

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