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Categories:
vegetable oil hot sauce egg chicken flour poultry seasoning kosher salt unsalted butter scallions chicken broth buttermilk maple syrup
Viewed: 47 - Published at: 6 years agoIngredients
- Vegetable oil, for shallow frying
- 1/4 cup hot sauce
- 1 large egg, lightly beaten
- 8 chicken tenders (about 1 pound)
- 3/4 cup instant flour (such as Wondra)
- 1 teaspoon poultry seasoning
- Kosher salt and freshly ground pepper
- 3 tablespoons unsalted butter
- 2 scallions, sliced, plus more for garnish
- 1 1/2 cups low-sodium chicken broth
- 4 buttermilk or Belgian-style frozen waffles
- Maple syrup, for serving
Method
- Heat about 1 inch of oil in a large cast-iron or heavy-bottomed skillet over high heat.
- Whisk the hot sauce and egg in a medium bowl; toss the chicken in the mixture to coat.
- Combine the flour, poultry seasoning, and salt and pepper to taste in a medium bowl.
- Set aside 3 tablespoons seasoned flour in a separate bowl; dredge the chicken in the remaining seasoned flour until coated, shaking off any excess.
- Place the chicken in the hot oil and fry until golden and cooked through, 2 to 3 minutes per side, turning once.
- Transfer to a rack to cool slightly; discard the oil.
- Melt the butter in the same skillet and whisk in the reserved seasoned flour until smooth.
- Whisk in the scallions, then slowly pour in the broth.
- Bring to a simmer, whisking until the gravy is smooth.
- Meanwhile, toast the waffles.
- Place a waffle on each plate and drizzle with maple syrup.
- Top with chicken and gravy and garnish with scallions.
- Per serving: Calories 865; Fat 68 g (Sat.
- 15 g; Mono.
- 18 g; Poly.
- 33 g); Cholesterol 150 mg; Sodium 677 mg; Carbohydrate 32 g; Fiber 1 g; Protein 34 g
- Photography by Antonis Achilleos
