for crisp waffles.
3. When the waffle maker signals it is ready,
rotate the plates to the horizontal position.
Pour a cup of batter onto the center of the
bottom waffle plate. Top the batter with
2 to 3 tablespoons (30 ml to 45 ml) jalapeño
slices and 3 to 4 tablespoons (45 to
60 ml) shredded Cheddar. Close the waffle
maker and leave in the horizontal position to
cook. When the waffle maker signals again,
carefully open the waffle maker and remove
the baked waffle. Continue with the
remaining batter.
4. For best results, serve waffles immediately
with a schmear of cream cheese and maple
syrup, if desired.
* The carbonation in club soda aerates the batter
and makes the finished waffles extra light.
Nutritional information per waffle
(based on 5 waffles; accounts for about
2 tablespoons [30 ml] jalapeno slices and
3 tablespoons [45 ml] cheddar):
Calories 411 (53% from fat) • carb. 34g • pro. 14g
fat 24g • sat. fat 13g • chol. 142mg • sod. 791mg
calc. 979mg • fiber 3g
Chicken and Waffles
This is a Southern staple in many households
that you can easily make for your family.
The chicken is best when marinated overnight,
but if you are in a hurry, you can marinate it for
a minimum of 3 hours.
Makes 8 servings
2
cups (500 ml) buttermilk
1
tablespoon (15 ml) hot sauce
1
tablespoon (15 ml) Dijon-style mustard
1½ teaspoons (7.5 ml) kosher salt, divided
1½ teaspoons freshly ground black pepper,
divided
8
boneless, skinless chicken breasts
(about 1½ pounds [680 g]),
pounded thin
2
cups (500 ml) unbleached,
all-purpose flour
1½ teaspoons (7.5 ml) baking powder
1
teaspoon (5 ml) paprika
Oil (such as vegetable, canola, or
peanut), for frying
4
prepared Jalapeño Popper Waffles
(page 15), kept warm
Maple syrup, for serving
1. In a medium nonreactive bowl, stir together
the buttermilk, hot sauce, mustard,
1 teaspoon (5 ml) salt and 1 teaspoon
(5 ml) freshly ground pepper. Add the chicken
pieces and coat well with buttermilk mixture.
Refrigerate.
2. In a shallow mixing bowl, mix together the
flour, baking powder, paprika and remaining
salt and pepper.
3. Preheat the Cuisinart
®
Compact Deep Fryer
to 375°F (190°C).* While the oil is heating, line
a baking pan with paper towels and insert a
cooling rack inside the pan; reserve.
4. Also while the oil is heating, the oil is heating,
remove chicken from buttermilk mixture, and
lightly coat each chicken piece evenly with
the flour mixture, tapping away any excess.
5. Fry chicken in batches, about 3 minutes per
side. Internal temperature of chicken should
register 170°F (76°C). Transfer to prepared
cooling rack.
6. To serve, quarter each waffle and serve
2 quarters with one piece of fried chicken
and maple syrup on the side.
* If you do not have a deep fryer, the chicken can
easily be fried on the stovetop. In a large sauté
pan, add about 1 inch of oil and set the pan over
medium-high heat. Using a deep-fat thermometer,
bring oil to 375°F (190°C). Fry the chicken in
batches, about 2 pieces at a time. You do not
want to crowd the pot or the oil will cool down too
much and not fry well. Fry, flipping once, until
chicken is nicely browned, about 4 minutes per
batch. Chicken should have an internal
temperature of 170°F (76°C). Transfer chicken to
the prepared cooling rack.
Nutritional information per serving:
Calories 577 (43% from fat) • carb. 47g • pro. 35g
fat 27g • sat. fat 10g • chol. 145mg • sod. 886mg
calc. 1193mg • fiber 3g
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