Korean Fried Chicken and Scallion Waffles with Gochujang Maple Syrup
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While the chicken bakes, prepare the waffles. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl (or large measuring cup), whisk together the buttermilk, egg, and melted butter. Add the wet ingredients to the dry ingredients; stir just until combined.
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Whisk the eggs, milk, and maple syrup in a mixing bowl. Add a pinch of salt or some cinnamon if you like. Pour the egg mixture over the chicken and waffle pieces in the casserole dish. 6 eggs, ¾ cup milk, ¼ cup maple syrup. Bake at 350 F for 50-60 minutes, until the eggs are set and the top is golden brown.
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Preparation. Brine the chicken: In a large bowl or container, combine the buttermilk and 2 tablespoons of salt. Add the chicken to the brine, making sure to submerge fully. Cover and refrigerate for at least 2 hours, or overnight. When ready to use, remove the chicken wings from the brine and pat dry with paper towels.
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In a bowl beat together the eggs, milk, maple syrup, and hot sauce. Pour over top the waffles, chicken and cheese. Using the back of a fork, press the waffles down into the egg mixture. Bake in a 375 degree oven for 45 minutes. Serve with extra maple syrup and hot sauce on the side if desired.
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Heat the oil to 350° to 375° then carefully place the coated chicken pieces in the hot oil. Fry the chicken for 6-8 minutes or until very crispy and golden. Flip the chicken pieces halfway through cooking using a pair of tongs. Transfer the fried chicken to a warm oven to hold while you assemble the buttermilk waffles.
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Carefully place all the coated Chicken once at a time into the hot oil and deep fry for 5 - 6 minutes. Remove, drain on a paper towel lined plate and let the chicken rest for 5 minutes. Add the Chicken back to the hot oil once more this time for 4 - 5 minutes or until golden brown, remove, drain and keep warm in 300°F oven until ready to serve.
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Wisk the dressing ingredients together until smooth. Store in a mason jar in the fridge. To assemble the wrap, place shredded lettuce, bacon, cubed chicken, diced tomatoes and parmesan cheese onto the tortilla wrap. Drizzle with the dressing. Wrap tightly in the wrap and enjoy.
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Make sure the oil is back up to 350°F in between each batch of frying chicken. Allow the chicken to rest for 5 minutes. Place the warm waffles on plates and top with the fried chicken. This recipe is best served immediately with softened butter, warm maple syrup, and fresh fruit- if desired. Enjoy!
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Place some additional Bisquick™ in a bowl for dredging the chicken. 2. Cook six waffles in the waffle maker. This should use half your batter. Let the waffles cool and break them up into small pieces. 3. Dredge the chicken tenders in the dry Bisquick™ mix, then dip them into the waffle batter, allowing most of the batter to run off the.
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Directions. Step 1 Brine chicken: In a large bowl, mix together buttermilk and 2 tablespoons salt. Add chicken and cover bowl with plastic wrap. Refrigerate at least 2 hours and up to overnight.
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Instructions. Preheat oven to 400. Line a baking sheet with parchment paper. Sprinkle the cut up chicken with ¼ tsp paprika, ½ tsp salt and ¼ tsp onion powder, toss around. Crunch up the sun chips and add ½ tsp paprika in a large bowl. In a bowl whisk together the egg and 2 tbsp of buttermilk until combined.
