Sunday, February 27, 2011

(Oven) Fried Chicken and Savory Waffles with Cayenne-Bourbon Maple Syrup

Cooked this up from a combination of recipes found online, namely this one for the chicken and this one for the waffles. I doctored them both up a bit, and here's the version I used.
Obviously the chicken isn't greasy like it "should" be in the traditional recipes but this is less messy and more healthy.

Anyway, this is really tasty -- highly recommend it!

Oven-Fried Chicken

2 cups cornflakes (or 1 cup already-crushed cornflakes)

1 tsp thyme

2 tsp paprika

½ tsp chile powder

½ tsp cayenne pepper

1 1/2 tsp salt

1 1/2 lb boneless skinless chicken breasts

1 can evaporated milk

1. Preheat the oven to 400. In a food processor, process the cornflakes, thyme, paprika, chiles and salt.

2. Spray a baking sheet with cooking spray or line with parchment paper. Pour the evaporated milk into a shallow bowl. Pour the cornflake mix on to a plate and spread it out so that it's even. Dip each chicken breast, first in the milk, and then in the cornflake mix, pressing it on so that it sticks to the entire breast. Place on the baking sheet. Repeat with remaining chicken.

3. Put the baking sheet with all of the chicken on it in the oven. Bake for 20-25 minutes or until chicken is cooked through.

Savory Waffles

1 cup sifted all-purpose flour

3/4 cup yellow cornmeal

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

¼ tsp black pepper

2 tsp mustard powder

½ tsp dried thyme

1/4 cup wheat germ

3 large eggs

2 cups well-shaken buttermilk

2 tablespoons canola oil

2 tablespoons olive oil

Into a large bowl sift together flour, cornmeal, baking powder, baking soda, salt, and spices. Repeat sifting 2 more times and stir in wheat germ.

In another large bowl whisk together eggs, buttermilk, and oil. Add flour mixture all at once and whisk just until combined.

Preheat a waffle iron and preheat oven to 200 °F.

Brush waffle iron lightly with additional oil. Spoon batter into waffle iron, using 1/4 cup batter for each 4-inch-square standard waffle and spreading batter evenly, and cook according to manufacturer’s instructions. Transfer waffle to a baking sheet and keep warm, uncovered, in middle of oven. Make more waffles with remaining batter in same manner, brushing waffle iron with mire oil before adding each batch.

Bourbon-Cayenne Maple Syrup
1/2 cup pure maple syrup
1 Tbsp bourbon
1/4 - 1/2 tsp cayenne pepper

Combine all three ingredients; heat for 1min in the microwave. Drizzle over chicken and waffles. (May want to double or triple the recipe depending on how many are being served!)

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