Cooking

Chicken Strips and Waffles

~ lindy

Chicken and Waffles

*

Waffles

*2 cups All-purpose Flour

*1/2 teaspoon Baking Soda

*3 teaspoons Baking Powder

*2 tablespoons Sugar

*1/2 teaspoon Sea Salt

*3 Egg Yolks

*4 Egg whites, whipped adding slowly 1 tablespoon Sugar and set aside

*1 cup Plain Greek Yogurt

*1 Cup Buttermilk

*1 tablespoon Vanilla Extract

*1/4 cup Melted Butter

*Maple Syrup Or Honey, for serving

*Hot Sauce, optional for serving

*

Sift together the dry ingredients: Flour, baking soda, baking powder, sugar and salt. Set aside.

In a large mixing bowl add: Egg yolks, yogurt, buttermilk, vanilla and melted butter. Stir together until combined. Then slowly add and stir by hand the dry ingredients into the wet ingredients until combined. Fold in the whipped egg whites.

Then in a medium mixing bowl add the egg whites and beat until light and fluffy and slowly add the tablespoon of sugar until soft peaks.

Use your Belgian Waffle Iron according to the waffle iron instructions. Ours made 8 large Belgian waffles.

*

Crunchy Chicken Fingers

*

*5 Boneless Skinless Chicken Breasts, cut into strips (around 2 and 1/2 pounds)

*2 and 1/2 cups Buttermilk

Soak Chicken strips in Buttermilk at least 5 hours or overnight. Discard buttermilk after marinating. Let Chicken rest 30 minutes before dipping/dredging and baking/air frying

*

Chicken Coating Dipping/Dredging Station

*

Dredge each chicken strip into the following:

First Dip in Eggs

*2 Eggs, lightly beaten in a round baking dish

Second Dip in Flour Mixture

*2 to 3 cups Flour

*1/2 teaspoon Garlic Powder

*1/2 teaspoon Onion Powder

*1/8 teaspoon Cayenne Pepper or to taste

*1 teaspoon Paprika

*1 teaspoon Seasoned Salt, like Deverles

*1 teaspoon Fresh Ground Pepper

*Sea Salt to taste

Third Dip and Press on Breadcrumb Mixture

*3 and 1/4 cups Cap’n Crunch Cereal, crushed or 2 cups crushed

*1 Cup Panko Bread Crumbs Plain or Italian

You could have a little extra egg and breadcrumb mixture, I really don’t like to run out in the middle of dipping. Discard any unused eggs or breadcrumbs.

Option 1

Bake on (2) 1/2 baking sheets, using Silpat baking mats in the oven at 400*F. 35 minutes or until no longer pink. Internal temperature 165* F.

Option 2

Bake in an Air Fryer according to your Air Fryer instructions. Ours cooked for 11 to 12 minutes at 360*F., 6 strips at a time.

*Note: Both cooking options/methods turned out great!

Enjoy!

Lindy

Cauliflower Crust BBQ Chicken Pizza

~ lindy

Cauliflower Crust BBQ Chicken Pizza

*1 medium Cauliflower, cut into florets

*1/2 cup freshly grated Colby Cheese

*1/4 cup grated Parmesan Cheese

*1 teaspoon Italian Seasoning, optional (it seems odd to add but it works)

*1/2 teaspoon Kosher Salt or Sea Salt

*1 Egg

*1/2 cup of your favorite BBQ Sauce, more if desired (We like Sweet Baby Rays)

*1 Purchased cooked Rotisserie Chicken, chicken removed and cut into bite size pieces

*1 and 1/2 cups grated Colby Cheese, topping

Place cauliflower florets into a food processor and pulse into rice size pieces. Then put processed cauliflower in a microwave glass bowl and cover. Cook until soft about 5 to 6 minutes. On a half baking sheet lay out a clean flour sack towel, place cooked cauliflower and spread out, allow to cool. Then wrap the cauliflower in towel and squeeze out as much water as possible.

In a large bowl add: Cauliflower, Colby cheese, Parmesan cheese, Italian seasoning, salt and egg, mix until combined. Then on a 1/2 baking sheet with baking mat or parchment paper spread out and press mixture around 1/4 inch thick into oblong shape.

Bake in a preheated 425*F oven for 15 minutes or until top is set and edges are golden. Then remove from the oven and spread on 1/4 cup BBQ sauce, layer the chicken and drizzle on the remaining BBQ sauce. Top with 1 and 1/2 cups cheese. Bake pizza for another 20 minutes or until cheese is bubbly.

Enjoy!

Lindy