I participated in an Ambassador Program on behalf of Influence Central for P.A.N. Cornmeal. I received product samples as well as a promotional item to thank me for my participation. I hope you enjoy this Cornmeal Chicken and Waffles Post. #PANFan
I am delighted to once again be working with P.A.N. Cornmeal for my latest post, Cornmeal Chicken and Waffles. If you recall, last month I shared my awesome Jalapeno Popper Pizza with Cornmeal Crust which has been super popular on the blog. For this month’s recipe I decided to tackle this unique ingredient and create an all-time brunch favorite.
Brunch is one of my favorite meals. I love a good excuse for a brunch get-together or to go out for brunch. For me, the perfect brunch combines the best of both worlds, the sweet tastes of breakfast foods and the savory side of lunch fare. What’s more breakfast than waffles and syrup and who can resist a crunchy chicken tender for lunch?
While P.A.N. Conrmeal is the number once cornmeal in South America I used P.A. N Cornmeal and my brunch-time inspiration to make a southern favorite, Cornmeal Chicken and Waffles. My recipe calls for both cornmeal waffles and cornmeal crusted chicken, which are served with a spicy maple syrup.
This dish was made as two separate dishes and then pulled together at the end. It was a rather simple process and took about 30 minutes to prepare from start to finish.
I decided to start with the chicken prep first since I thought it would take the longest. I used the P.A.N. Cornmeal, combined with flour, cornstarch and spices, to coat sliced chicken breast pieces before deep-frying.
As the chicken was frying I started to make the waffle batter. The recipe for the batter was rather simple and included flour, P.A.N cornmeal, sugar, baking powder, salt, milk, vegetable oil and milk.
I mean, who does love a chance to bust out the waffle maker for something other than breakfast? I just loved how these waffles turned our. They were fluffy, yet crispy and added the perfect texture to this Cornmeal Chicken and Waffles.
I happened to time the chicken and waffles perfectly and both were done at about the same time. I then made a spicy syrup which included maple syrup, honey and hot sauce to add to the dish. I plate one waffles on my dish, topped it with a dab of butter and poured the spicy syrup (which was warmed in the microwave) on top before topping the waffles with three crispy chicken tenders.
My favorite part of this dish was the crispy tenders. Look at how beautiful they turned out.
Cornmeal Chicken and Waffles
- CORNMEAL CHICKEN
- 4 chicken breasts sliced into strips
- 3/4 cup flour
- 1/4 cup cornmeal
- 1/4 cup cornstarch
- 1/4 teaspoon baking powder
- 1 teaspoon cajun seasoning
- pinch of salt and pepper
- 4 eggs
- Oil for frying I used 1/2 reserved bacon fat and 1/2 oil
- CORNMEAL WAFFLES
- 1 1/4 cups all purpose flour
- 3/4 cup cornmeal
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cups whole milk
- 6 tablespoons vegetable oil
- 2 eggs
- CORNMEAL CHICKEN
- Heat oil in large frying pan. In a shallow bowl combine flour, cornmeal, cornstarch, baking powder and cajun spice. In separate bowl, beat eggs. Dip chicken into eggs and then in cormeal mixture. Fry chicken in batches until golden in color and crisp (about 10 minutes). Use caution to not crowd the pan or chicken will be soggy.
- CORNMEAL WAFFLES
- Combine ingredients in large mixing bowl until well blended. Preheat waffle iron. Pour 1/4 cup – 1/2 cup (depending on waffle iron size) onto lower grid. Spread quickly and evenly with spatula. Close lid of waffle maker until waffles are done. Repeat with remaining batter.
- To serve, place on waffle on plate, top with syrup, butter and chicken. Serve warm.
Cornmeal Chicken and Waffles is an absolute winner!
This is a sponsored post.
This post was written by Linda Arceo for Giggles, Gobbles and Gulps. All rights reserved.