By Lisa Instasi / Quil Ceda Creek Casino
Originating as a meal among the Pennsylvania Dutch, Chicken ‘n’ Waffles has received notability, or possibly nobility status, as a culinary specialty across the Southern United States. However, this “breakfast anytime” choice is not limited to that region and is now a mouth-watering favorite coast to coast. It even has its own day: National Waffle Day on Aug. 24.
At the new Comfort Corner in The Kitchen at Quil Ceda Creek Casino, we brine our chicken tenders in buttermilk, then drench them in Golden Dipt batter mix (available in most grocery stores) prior to frying to achieve a delicious, tender and crispy result.
We prepare our waffles with Golden Malted Waffle Mix, a specialty mix featured in many restaurants and available to you online. However, you can use your favorite waffle batter mix if you choose.
Chicken ‘n’ Waffles
Serves 4
Waffle Mix
Makes 3-4 waffles per batch depending on the size of the waffle iron
Ingredients:
1 cup Golden Malted Waffle Mix (or other batter mix)
1 egg
5 ounces water
2 tablespoons melted butter
Preparation:
Beat eggs and water together
Add waffle mix and mix well
Stir in melted butter and mix thoroughly
Ladle onto a hot waffle iron and remove when golden brown
Chicken Tenders – Wet Batter
Ingredients:
8-10 raw, thawed chicken tenders (approximately 2 ounces each)
¼ cup heavy cream
¼ cup buttermilk
½ cup cold water
1/3 cup Golden Dipt batter mix
Preparation:
Portion the pre-dip batter and place in a large mixing bowl. Measure and add the liquid ingredients and pour into a bowl
Using a wire whisk, thoroughly mix until there are no lumps
Add tenders to mix, cover and refrigerate at least 20 minutes (and no longer than 2 hours)
Chicken Tenders – Dry Batter
Ingredients:
1 cup flour
¾ cup Golden Dipt dry batter mix
1 ½ tablespoons granulated garlic
1 ½ tablespoons course ground black pepper
1 ½ tablespoons salt
3 cups vegetable oil
Preparation:
Measure and place all the above ingredients into a mixing bowl
Completely mix using a rubber spatula
Dredge each individual wet-battered chicken tender in the mix and coat completely
Place vegetable oil in high-sided fry pan or Dutch oven
Heat until oil is at 350 degrees
Cook chicken tenders in batches of 3-4 so as not to dramatically decrease the temperature of the oil.
Cook 4 minutes, turn when golden brown on one side
Cook 4 minutes on remaining side or until internal temperature reaches 165 degrees
Remove from oil and drain on paper towels
Putting it all together
Suggested toppings: Butter, maple syrup or honey, powdered sugar
Plating:
Place waffle on plate and top with scoop of butter
Top waffle with two fully cooked chicken tenders
Drizzle liberally with syrup or honey
Dust with powdered sugar
Serve with your choice of eggs, additional breakfast meat, fresh-squeezed orange juice and fresh fruit for a delicious brunch or “breakfast anytime” meal your family and friends will love.
Lisa Instasi has over 40 years of experience in the food and beverage industry. As kitchen operations manager at Quil Ceda Creek Casino, she helps to execute dining choices throughout the “Q,” including the food-hall experience at The Kitchen and the Keg Bar.
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