Quote:
Originally Posted by cynwldkat
I have yet another question for all you good cooks....My hubby saw this show on the Food Network about htis restaurant that serves waffles and chicken with syrup. He would really like me to make it and give it a try. Since I don't have a waffle maker it would have to be pancakes but how would I make fried chicken with skinless and boneless chicken breasts?? I'll be honest--I have never made a basic fried chicken and don't have a clue how to make a batter that would end up nice and crispy without skin on a chicken.....any help here would be so appreciated!
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From Emeril:
Oven Fried Pecan Chicken Breast
2 teaspoons olive oil
6 (6-ounce) boneless skinless chicken breast halves, trimmed
1 teaspoon Essence, recipe follows
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup honey
3 tablespoons Dijon mustard
1/8 teaspoon cayenne pepper
1 1/2 cups finely crushed cornflakes (about 4 1/2 cups uncrushed cereal)
2/3 cup finely chopped pecans
Preheat the oven to 400 degrees F. Cover a small baking sheet with aluminum foil and lightly oil the foil with the olive oil. Set aside.
Season the chicken evenly on both sides with the Essence, salt, and pepper. In a small bowl, combine the honey, mustard, and cayenne and stir well. In a shallow dish combine the cornflakes and pecans and stir well. Brush both sides of each piece of chicken with the honey mixture, then dredge in the cornflake mixture. Place the chicken breasts on the prepared baking sheet and bake for 18 to 20 minutes, or until the chicken is cooked through and juices run clear when pierced with a sharp knife. Serve immediately.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
OR:
Sage Fried Chicken and Bacon Waffles
Prep Time: 15 min Inactive Prep Time: hr min Cook Time: 20 min Level:
Intermediate Serves:
1 large serving Sage Fried Chicken:
2 (8-ounce) airline chicken breasts (boneless, skin-on breast with the first wing joint attached)
1 egg, beaten
2 cups cornflakes
2 teaspoons freshly minced sage (mixed with cornflakes)
Bacon Waffles:
Nonstick cooking spray
5 cups all-purpose flour
1/4 cup sugar
1 1/2 tablespoons baking powder
2 tablespoons salt
3 eggs
2 cups buttermilk
2 cups milk
2 tablespoons vanilla extract
1/2 cup melted, unsalted butter
4 slices hardwood bacon, cooked
2 pieces Sage Fried Chicken
Maple Syrup, optional
Fried leeks, for garnish, optional
Rosemary sprigs, for garnish, optional
Special Equipment:
Square waffle iron
Wooden skewers
To make Sage Fried Chicken:
Dip and coat chicken breast in egg then cornflake mixture. Deep-fry for 5 to 6 minutes until golden brown and crispy.
To make Bacon Waffles:
Preheat waffle iron and coat well with nonstick spray. In a large mixing bowl, combine all of the dry ingredients and set aside. In a separate bowl, beat the eggs and mix in the buttermilk, milk, vanilla and butter. Pour the wet ingredients into the dry, stirring together lightly, leaving the batter slightly lumpy. Using a 6-ounce ladle, pour the batter in the center of the hot waffle iron. Place 2 slices of cooked bacon diagonally over each other and the waffle, making an X shape. Close the waffle iron lid. Cook until golden brown and slightly crispy. Remove to cutting board and cut into 4 squares. Place 2 waffle squares side by side on a plate then stack remaining 2 in the center on top of the first 2. Place the chicken breasts on top of this and secure in the center of each chicken breast with a wooden skewer. Top with warm maple syrup. Garnish with fried leeks and a 12-inch rosemary sprig.
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KARATE NIGHT.... Mom and Dad are out of town so we won't be heading to their house like we sometimes do on Wed.... I think it is going to be homemade chicken nuggets (basically I just cut breasts up into small pc and roll 'em FF Italian Dressing then in bread crumbs and bake).... usually one of the FEW things my five year old will actually eat for dinner.... BROCOLLI.... corn....I have some fruit cups they can choose from..... 
in canola oil. He'll get corn.
