Chicken & Waffles
4 Servings | plus Citrus Maple Syrup, Mike’s Hot Honey & Red Pepper Butter
Chicken and waffles is soul food at its finest, and this version adds even more layers of flavor. First, softened butter is swirled with red pepper jam for a tangy waffle spread. Mike’s Hot Honey is drizzled over top, then everything’s finished with generous pools of citrusy maple syrup starring fresh-squeezed orange juice. Serve up these southern plates for dinner (or brunch!) and enjoy a savory-sweet meal with a down-home feel.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
20 ounce
Chicken Cutlets
8 tablespoon
Maple Syrup
2 tablespoon
Fry Seasoning
1.5 ounce
Hot Honey
28 ounce
Belgian Waffle
(Contains Eggs, Milk, Wheat)
164 g
Tempura Mix
(Contains Eggs, Milk, Wheat)
6 tablespoon
Sour Cream
(Contains Milk)
2 unit
Orange
2 tablespoon
Cornstarch
2 unit
Red Pepper Jam
Not included in your delivery
Salt
Pepper
Cooking Oil
4 tablespoon
Butter
(Contains Milk)
Nutrition Values
Instructions
Adjust rack to top position and preheat oven to 325 degrees. Wash and dry produce. Zest and halve oranges. Peel one orange and separate into segments. In a medium pan, combine ½ cup water, maple syrup, orange zest, and juice from orange halves over medium heat. Cook, stirring constantly, until liquid has mostly evaporated and flavors meld, 3-5 minutes. Remove pan from heat; cover to keep warm.
Pat chicken* dry with paper towels. Cut chicken lengthwise into 1-inch strips. Place chicken on a plate; coat with 2 TBSP tempura batter mix. In a medium bowl, combine sour cream, half the Fry Seasoning, a big pinch of salt, and pepper. Add water 1 tsp at a time until mixture reaches the consistency of whole milk. In a large bowl, combine cornstarch, remaining tempura batter mix, remaining Fry Seasoning, a pinch of salt, and pepper.
Working in batches, dip coated chicken into sour cream mixture until fully coated; shake off any excess liquid. Press each piece into tempura mixture until fully coated; shake off any excess mixture. Place fully coated chicken back on the plate.
Heat a ⅓-inch layer of oil in a large, heavy bottomed pan over medium-high heat. Once oil is hot enough that a pinch of tempura mixture sizzles when added to the pan, working in batches, add fully coated chicken in an even layer. Cook for 1 minute, then reduce heat to medium and cook until browned and cooked through, 3-5 minutes per side (lower heat if chicken begins to brown too quickly). Transfer chicken to a paper-towel-lined plate and season with salt. AIR FRYER ALTERNATIVE: Coat an air fryer basket with cooking spray; arrange coated chicken side by side in basket. Coat tops of chicken with cooking spray. Air fry at 370 degrees for 8 minutes. Flip chicken and coat again with cooking spray; air fry until cooked through and crispy, 8 minutes more.
While chicken cooks, place 4 TBSP butter in a small microwave-safe bowl; microwave until just softened, 20-25 seconds. Stir red pepper jam into bowl with softened butter until smooth and thoroughly combined. Set aside until ready to serve. TIP: If you like your butter a bit more firm, place it in the fridge until ready to serve. Spread out waffles in a single layer on a baking sheet. Toast until golden brown, 2-3 minutes.
Divide waffles between plates; spread each with as much red pepper butter as you like. Place chicken over top or on the side. Drizzle with as much hot honey and citrus maple syrup as you like. Serve with orange segments on the side.
