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Snackshot of the Day: Chicken and Waffles

Snackshot of the Day: Chicken and Waffles


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Photos of all things food and drink from The Daily Meal

Try the chicken and waffles at Magnolia Gastropub in San Francisco.

The Daily Meal's editors, contributors, and readers dig into some pretty great restaurants, festivals, and meals. There's not always enough time to give a full review of a restaurant or describe in depth why a place, its food, and the people who prepare it are noteworthy, so Snackshot of the Day does what photographs do best, rely on the image to do most of the talking.

Today's Snackshot is of chicken and waffles. The dish pictured is served at Magnolia Gastropub in the Haight-Ashbury neighborhood of San Francisco. Chicken and waffles is great because you can have it for any meal — it's breakfast, it's dinner, it's sweet and savory, crunchy and soft, all at the same time. Do you dip it in butter? Syrup? Hot sauce? How about all of the above?

Read more about The Daily Meal's Snackshot feature. To submit a photo, email jbruce[at]thedailymeal.com, subject: "Snackshots."

Follow The Daily Meal's photo editor Jane Bruce on Twitter.


  • 3 (10.75 ounce) cans condensed cream of chicken soup
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 2 cups white rice
  • 2 cups hot water
  • 2 cubes chicken bouillon
  • 1 (1 ounce) package dry onion soup mix
  • 6 skinless, boneless chicken breast halves

Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.

Stir cream of chicken soup, cream of mushroom soup, and rice in a large bowl. Mix hot water and chicken bouillon in a bowl until bouillon is dissolved stir into rice mixture. Spread rice mixture into prepared baking dish and sprinkle with half the onion soup mix. Sprinkle remaining onion soup mix over chicken breasts arrange chicken in a single layer over rice mixture. Cover with aluminum foil.

Cook the chicken breasts until no longer pink in the center and the juices run clear, 2 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


Vegan Chicken and Waffles

Today is an unofficial national holiday I can really get behind. It's National Waffle Day (not to be confused with National Waffle Iron Day or National International Waffle Day), so I present to you vegan chicken and waffles! This is one beast of a recipe, some level 5 vegan material.

The waffles are dense, crispy, and not too sweet, and have a toothsome bite from the addition of oats to the waffle batter. They're topped with crispy seitan bacon and breaded "chicken" seitan. I used Upton's Naturals bacon and chick seitan, but you can use homemade seitan or any brand you like.

I decided to bake the chicken part of the chicken and waffles because frying is messy. Top the waffles with the vegan bacon, breaded seitan, a pat of margarine, and a healthy dose of maple syrup for a seriously decadent brunch.


Chicken and Waffles — Easiest Appetizer Ever!

I don’t often eat fried chicken. Or waffles. But I’ve always wondered what all the hoopla was about Chicken and Waffles. So when we dined at 5 Napkin Burger in NYC recently, I decided to take a calorie splurge. I actually decided I would eat exactly half of what was on my plate. That was a total fail! Oh my goodness, it was good! I had told the waitress I didn’t want the syrup… that just sounded gross. But she convinced me that the syrup is what made the dish so good. She was SO RIGHT!

I decided to make a more modest version of the meal and served Chicken and Waffles appetizers at my Super Bowl party yesterday. Honestly, it was about the easiest, yummiest appetizer I’ve ever served. Here’s the scoop:

Ingredients:

10 KFC chicken strips, cut into thirds
Eggos Mini Waffles
Pure Maple Syrup
Hot Pepper Raspberry Preserves (or any spicy jelly)

Chicken and Waffles Directions:

Toast the waffles and then take them apart. Mix about a tablespoon or so of the preserves with about 1/2 a cup of maple syrup. Use a toothpick to attach a piece of chicken to each waffle. Drizzle the syrup/preserves mixture over the chicken. What could be easier, I ask? This yielded 30 appetizers.

They were a hit with my party gang. So… have you ever had Chicken and Waffles? They’re my favorite new discovery for sure!


Let’s Make Fried Chicken and Waffles!

  1. Marinate: In a large bowl add the chicken, buttermilk and salt and pepper. Marinate for at least an hour up to overnight.
  2. Dredge: In a different bowl combine the flour, seasoning salt, Louisiana chicken seasoning, garlic powder and onion powder.
  3. Prep: In a heavy bottomed skillet add 1 inch of oil to the pan. Heat to 350 degrees.
  4. Coat: Take the chicken out of the buttermilk and coat with the flour mixture. Add to the oil to pan.
  5. Fry: Fry for about 4 minutes on each side until golden brown and 165 degrees internal temperature.
  6. Waffles: Make the waffles according to the instructions. Top the waffles with the chicken and serve with honey cinnamon butter and maple syrup if desired.


Tips For The Best Chicken and Waffles

Seriously, this is one of the best combinations of foods, that sound like they should not go together. Waffles are a breakfast food and fried chicken is a dinner food. However these two got together, we are just glad they did. It is a fun meal that makes for good conversation.

  • Brine: To get the juiciest and most tender chicken, marinate the chicken in the buttermilk brine for at least 6 hours but no more than 24 hours. This will take planning but it will be so worth it. Through it together in the morning or the night before and then cook it up.
  • Chicken: I used legs and thighs in this recipe because they stay tender and moist the best. You can also use chicken breast tenders or wings. I do not recommend using a full breast as they take longer to fry and can dry out easily.
  • Coat it Well: Really coat the flour well trying to get it completely covered. This will create that yummy crunchy coating.
  • Don’t Overcrowd: Do not fry too many pieces at once, they won’t cook evenly and it will drop your oil temperature down too low to fry properly. Use a frying thermometer if you have one.
  • Let it Rest: After you have dredged the marinated chicken in the flour set it on a wire rack and let it rest for 15 minutes. This will allow the flour to really set into the nooks and crannies of the chicken. This way the flour coating doesn’t fall off as much in the frying process.
  • Cook Chicken First: It is so much easier and better to try to keep the chicken warm while you cook the waffles then the other way around. Heat your oven to 200 degrees and place the chicken on a wire rack on a cookie sheet and place in the oven when done frying. This will keep the chicken warm while waffles cook.


Chicken and Waffle Bites

As you probably have already noticed, I’m all about having fun. I love any excuse to fill my kitchen with friends and family, and feed them delicious food. There’s no better excuse to gather the masses than to celebrate game time. Typically, I like to put together an array of appetizers and finger food. Everyone can grab a plate, fill it with tasty bites, and pile into the living room to watch the game on the big screen. Living in Atlanta for six years, occasionally I find myself missing the southern vibe. Wait. Who am I kidding? It’s the crispy fried chicken and Coca-Cola that I miss for game time! However, the thought of having guests sit around my living room, chowing down on huge pieces of fried chicken seems a little too messy. How do I make fried chicken less messy for a party? Make it bite sized. You’re going to need these mouthwatering Chicken and Waffle Bites in your life.

Chicken and waffles are a southern staple. It’s part breakfast, part dinner, and totally delicious. Getting those bold flavors into a bite sized snack was pretty easy with the right ingredients. No, I’m not frying chicken from scratch. I used oven ready, crispy chicken strips and paired them with rich, buttery Ritz Crackers as my base “waffle”. Sorry, but this mom likes to watch the game too. I’m going for easy and fast for this filling snack.

There are always crispy chicken strips in my freezer. I’m a sports mom, and on busy nights we need fast dinner options. Walmart is my go to, one stop shopping store. I can stock up on dinner ingredients, snacks, game time refreshments, and even all the party supplies I need for entertaining.

This recipe can be made in minutes. While I popped the chicken strips into the oven to heat, I whipped up some maple bacon cream cheese. Yes, you heard me right. Let that sink in a bit. Maple bacon cream cheese. Mmmmmmm. Sounds like breakfast to me already.

The cream cheese mixture not only layered in amazing flavors for these tasty bites, but it also holds the chicken in place on the Ritz Crackers.

After you place the diced chicken on top of the cream cheese and crackers, get ready for the drizzle. Ahhhhh…maple syrup! Just what this chicken and waffle bite needed to take it over the top.

Don’t think that game time refreshments are an afterthought in my house either. We need something that pairs perfectly with this twisted southern treat and that’s ice-cold Coca-Cola and Coca-Cola Zero Sugar. I’ve been the Coca-Cola Museum in Atlanta way too many times to not be a huge fan. My neighbors always know where to call if they run out. I always have a few 6-packs on hand in the pantry. My personal favorite is the Coca-Cola Zero Sugar. Now that I don’t live in Atlanta, I’ve been known to give a server the side eye if it’s not available in local pizzerias.

Gather your friends and neighbors and host your own game time get together. There’s no better way to share a fun afternoon than over some good food and refreshing Coca-Cola. Hopefully the weather is nice enough to even have your own game time throw down outside. Oh, and I have a great giveaway you need to check out asap! You can enter for your chance to win a #TogetherForGameTime Party Pack that includes a $40 Walmart Gift Card, two 6-packs of Coca-Cola and two boxes of Original Ritz Crackers! Head on over to She Speaks and enter the #TogetherForGameTime Recipe Giveaway!

What’s your favorite way to top a Ritz Cracker for entertaining your guests on game day?


ɼhicken & Waffles' Opens Close to Evanston-Skokie Border

Diners are already flocking to Chicago's Home of Chicken & Waffles at 2424 Dempster St. for the restaurant's signature sweet and savory meal.

The soul food eatery held a soft opening Thursday evening and had its first full day in business on Friday. So far, the reception from Evanstonians has been "excellent," says manager Darnell Johnson.

Johnson and his wife operate two other Chicken & Waffles restaurants in Bronzeville and Oak Park. At 5,000 square feet and with a capacity of 150 people, however, the Evanston location is the largest, Johnson says.

Patrons enter the restaurant through a set of thick wood and glass doors decorated with curlicues of dark metal. Inside, the restaurant has an upscale, lounge-like feeling, with exposed brick walls, shining dark wood floors and low, hanging lamps that cast a warm light on diners. Two carpeted dining areas are raised from the wood walkways, and a row of expansive booths line three walls.

The restaurant's signature dish of chicken and waffles has drawn rave reviews from local food critics dining at other locations, and comes in several different combinations. Diners can choose from dark or light meat, just wings or even fried catfish and waffles.

"It's a great combination," says Johnson. "It's a fun food in the evenings, in the mornings—all day."

Johnson says his restaurants all have their own, secret recipes for the chicken, waffles and even the syrup.

Other offerings include turkey burgers, grilled salmon and sausage, with soul food sides like red beans and rice, cornbread and grits. There's also a full bar in the back of the restaurant.

According to Johnson, the concept of chicken and waffles was born in jazz era Harlem, when musicians coming out of a late night set didn't know if they wanted breakfast, lunch or dinner. Chicken and waffles covered both fronts—not to mention provided that unbeatable combination of sweet and salty.


ɼhicken & Waffles' Opens On Dempster in Evanston

Diners are already flocking to Chicago's Home of Chicken & Waffles at 2424 Dempster St. for the restaurant's signature sweet and savory meal.

The soul food eatery held a soft opening Thursday evening and had its first full day in business on Friday. So far, the reception from Evanstonians has been "excellent," says manager Darnell Johnson.

Johnson and his wife operate two other Chicken & Waffles restaurants in Bronzeville and Oak Park. At 5,000 square feet and with a capacity of 150 people, however, the Evanston location is the largest, Johnson says.

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Patrons enter the restaurant through a set of thick wood and glass doors decorated with curlicues of dark metal. Inside, the restaurant has an upscale, lounge-like feeling, with exposed brick walls, shining dark wood floors and low, hanging lamps that cast a warm light on diners. Two carpeted dining areas are raised from the wood walkways, and a row of expansive booths line three walls.

The restaurant's signature dish of chicken and waffles has drawn rave reviews from local food critics dining at other locations, and comes in several different combinations. Diners can choose from dark or light meat, just wings or even fried catfish and waffles.

"It's a great combination," says Johnson. "It's a fun food in the evenings, in the mornings—all day."

Johnson says his restaurants all have their own, secret recipes for the chicken, waffles and even the syrup.

Other offerings include turkey burgers, grilled salmon and sausage, with soul food sides like red beans and rice, cornbread and grits. There's also a full bar in the back of the restaurant.

According to Johnson, the concept of chicken and waffles was born in jazz era Harlem, when musicians coming out of a late night set didn't know if they wanted breakfast, lunch or dinner. Chicken and waffles covered both fronts—not to mention provided that unbeatable combination of sweet and salty.


5. Bananas Foster Pain Perdu

Morgan Burnett

New Orleans is a southern food Mecca. The French-Creole fusion of NOLA restaurants changed the way we eat breakfast and thanks to its culinary brilliance, we have bananas foster pain perdu (French toast, more or less). Traditional French toast is delicious but bananas foster French toast, like that found at the favorite St. Petersburg breakfast eatery Stella's, rocks your world and your sweet tooth at the same time.

Don't skip the tastiest meal of the day!

Chicken and waffles are sweet and savory at its finest with just the right balance of carbs and protein, making it an ideal southern breakfast delight.


Watch the video: Air Fryer Fried Chicken. Step by Step Easy Healthy Fried chicken (December 2022).