Recipe by Switzer
"This recipe has crunch, sweet and spicy, savory all in one."
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ground black pepper
peanut oil for frying
dry mustard powder
8 thin slices
plain frozen waffles
Mercy! Good eatin'! I served with french fried sweet potatoes dusted with sugar and cinnamon; creamy coleslaw with some chopped jalepenos, celery seed and green onion. Might want to have an antacid around....
Way too much breading left over. I was reluctant to put all that cayenne pepper in for fear it would be too spicy, but it was good. Top waffle cold (frozen) and bottom waffle soggy. Chicken tasted great.
This is a very good recipe, especially the chicken coating. I put buffalo sauce on the chicken and omitted the horseradish. Was excellent.
This recipe is good.
This is actually pretty darn good. I even made my own waffles, though I think store bought ones would be just as good (and easier). The sweetness of the maple syrup contrasts really well with the spicy chicken. I will definitely make it again.
5 stars plus. This is a very different, yet incredibly awesome recipe, and it falls under the category of so odd that it has to be good. The sauce is what intrigued me about this one. It is absolutely tremendous. DO NOT change this recipe at all, or skimp and buy el cheapo chicken strips, even if you think they are good. Make this recipe exactly how it says to make it, with the exception of the waffles. Make fresh waffles. Frozen waffles have no flavor, and if you get a nice, sweet waffle mix, the contrast between the sweetness of the waffles and the sauce, and the saltiness of the bacon along with the heat of the chicken is an awesome combination. I have made this for many many groups of friends, and everyone says it is absolutely delicious, and wonderfully unique. If you get complaints on this one, you made it wrong.
I used 4 chicken breasts that were cut smaller and lightly pounded instead of chicken tenders (or is that the same thing?). For the egg mixture, I only used a teaspoon of each seasoning as using a tablespoon of each seemed wasteful and unnecessary flavour-wise. That said, I would probably use an egg or two less next time and substituted soy milk for the heavy cream. For the dry mixture I omitted the salt. Next time I'd use a 1:1 ratio for the flour and cornstarch as there was plenty leftover, even after double dipping. I didn't have peanut oil, so I used vegetable oil. I did not deep-fry; I did them chicken in a pan with the oil as needed and did them in batches. The sauce is delicious! I probably used only a half cup of mayo (whatever was left in my small jar) and added everything it and shook it to combine. I didn't have prepared horseradish but had the dry (powder) kind so I used two teaspoons of that; I'd probably do 1:1 ratio for the mustard and horseradish powders next time. The maple syrup was spot on. Had to skip the bacon and used processed cheese slices. I used regular waffles this time around, but would use Belgian ones next time as they are larger and easier to grip (maybe make homemade cornmeal Belgian waffles? I seriously have to get a waffle-maker!). I also added lettuce and tomato to my sandwich. DELICIOUS! Served it with some cinnamon-spiced sweet potato fries from AR. Definitely going to make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Waffles
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 973
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