Cuisinart WAF-F30 Series, Инструкция и книга рецептов

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need only about
1
/
3
cup of the whipped cream
and 1 /
3
cup of the strawberries.
Nutritional information per serving:
Calories 472 (61% from fat) • carb. 46g
• pro. 5g • fat 29g • sat. fat 13g • chol. 116mg
• sod. 335mg • calc. 420mg • fiber 4g
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
Fried Chicken:
2
cups buttermilk
1 tablespoon hot sauce
1 tablespoon Dijon-style mustard
1½ teaspoons kosher salt, divided
1½ teaspoons freshly ground black pepper,
divided
8 boneless, skinless chicken breasts
(about 1½ pounds), pounded thin
2 cups unbleached, all-purpose flour
1½ teaspoons baking powder
1
teaspoon paprika
Oil for frying (such as vegetable, canola
or grapeseed)
4 prepared Spicy Cornmeal Waffles
(page 16), kept warm
1. In a medium, non-reactive bowl, stir together
the buttermilk, hot sauce, mustard, 1
teaspoon salt and 1 teaspoon freshly ground
pepper. Add the chicken pieces and coat well
with buttermilk mixture. Refrigerate overnight.
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.* While the oil is heating, line a baking
pan with paper towels and insert a cooling
rack inside the pan; reserve.
4. While 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. 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. 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. Transfer chicken to the
prepared cooling rack.
Nutritional information per serving:
Calories 444 (29% from fat) • carb. 46g
• pro. 34g • fat 13g • sat. fat 2g • chol. 104mg
• sod. 690mg • calc. 181mg • fiber 3g
Apple Compote
A not-too-sweet waffle topping that is best
served warm.
Makes about 3 cups
4 medium to large apples (about 1
pound), peeled, cored and cut into
½-inch pieces
2 tablespoons granulated sugar
2 tablespoons water
1 tablespoon fresh lemon juice
½ teaspoon pure vanilla extract
¼ teaspoon kosher salt
1 cinnamon stick
1. Put all ingredients in a medium to large
saucepan set over medium-low heat. Partially
cover bring mixture to a simmer; and then
reduce heat to low to allow to cook down
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