Football season is here and Thursday night the Chief’s are kicking off their first regular season game. Chef Renee Kelly of Renee Kelly Harvest demonstrates a dish that combines a southern classic with an on-the-go twist, making it the perfect game day bite.
Chicken and Waffles with Slaw
Serves 8
- 8 each sugar cone waffle cones- see recipe below if you would like to make your own
- 2 each chicken breasts cubed small
- 3 C. flour
- 1Tbs. garlic powder
- 1 Tbs onion powder
- 1 Tbs salt
- 2 tsp paprika
- 2 C. milk
- 2 Tbs Worcestershire
- 4 ea eggs
- maple syrup
- Wing sauce- optional
- Mix together the flour, garlic powder, onion powder, salt and paprika in one container, set aside.
- Mix together the milk, worcestershire and eggs. in a separate container.
- Dredge the chicken in the flour mixture, then the milk mixture and lastly the flour mixture again. Repeat until all the chicken is coated.
- 4 C. vegetable oil- heated to 350 degrees
- Heat 4 C. vegetable oil in a large flat bottomed fry pan.
- Add each piece of chicken carefully and pan fry for 4 minutes each side or until golden brown and the internal temperature reaches 165 degrees.
Slaw
- 1 C. cucumber peeled, seeded and julienned
- 2 C. purple cabbage shredded
- 1/4 C. red onion shaved
- 1 tsp red pepper flakes
- 1 tsp salt
- 1/2 C. rice wine vinegar
- 1/4 C. orange juice ( save the zest if you are making the cones from scratch)
- 3/4 C. olive oil
- 2 Tbs honey
Mix all ingredients together.
Waffle Cone- optional
- 2 each eggs
- 1/3 C.sugar
- 2 tsp. salt
- 1 C. milk
- 1 C. plus 2 Tbs flour
- 2 1/2 tsp baking powder
- 2 Tbs melted butter
- Whisk together the eggs, sugar, salt, milk in a bowl. In a separate bowl sift the pastry flour
- and baking powder.
- Add the flour to the liquid mixture. Stream in the melted butter and mix until thoroughly incorporated. Stir in the orange zest.
- Allow to rest for 30 minutes
- Spray the waffle maker with pan coating and make a waffle cone.
- Allow to cool and fill with fried chicken, syrup and top with slaw.
