AuthorBLACK FOODIEYields3 ServingsCategoryFusion
For the Fried Chicken episode of the BLACK FOODIE Battle, Monique submitted this savoury twist on chicken and waffles.
Ingredients
Directions
Cut the chicken into bite-sized pieces and place into a resealable container.
Combine the milk with the wet jerk seasoning marinade and pour over the chicken. Cover and refrigerate for at least an hour.
Whisk together the self-rising flour, cornstarch, and dry jerk seasoning spice. Set aside until chicken is done brining.
Using a fork or tongs, dip chicken in the dry mix making sure to coat each piece it evenly. Continue until all pieces are done.
Heat a medium-sized pan over medium-high. Add in enough oil to cover at least 2 inches of the pan.
Fry the chicken pieces in batches (about ten pieces for each) for about 5-8 minutes.
Remove from oil and allow to drain on a cooling rack.
In a small saucepan, melt the butter over medium heat.
Add in the jerk seasoning, then sprinkle in the flour. Continue cooking, stirring frequently, for an additional 2-3 minutes.
Slowly pour in the chicken stock a little bit at a time, whisking constantly until thickened (about5-8 minutes).
Cover and remove from heat.
In a medium bowl, mix the flour, cornstarch and sugar.
In a separate bowl, whisk the eggs, milk and oil.
Pour the wet ingredients into the dry ingredients and mix until combined.
Cook in a waffle iron according to the instructions.
In order to form a “wrap” shape, immediately place the waffles into a small cup as it cools.
Place 2-3 popcorn chicken pieces in each waffle wrap, top with gravy and drizzle with maple syrup.
Garnish with chopped cilantro or parsley if desired. Makes about
Ingredients
Directions
Cut the chicken into bite-sized pieces and place into a resealable container.
Combine the milk with the wet jerk seasoning marinade and pour over the chicken. Cover and refrigerate for at least an hour.
Whisk together the self-rising flour, cornstarch, and dry jerk seasoning spice. Set aside until chicken is done brining.
Using a fork or tongs, dip chicken in the dry mix making sure to coat each piece it evenly. Continue until all pieces are done.
Heat a medium-sized pan over medium-high. Add in enough oil to cover at least 2 inches of the pan.
Fry the chicken pieces in batches (about ten pieces for each) for about 5-8 minutes.
Remove from oil and allow to drain on a cooling rack.
In a small saucepan, melt the butter over medium heat.
Add in the jerk seasoning, then sprinkle in the flour. Continue cooking, stirring frequently, for an additional 2-3 minutes.
Slowly pour in the chicken stock a little bit at a time, whisking constantly until thickened (about5-8 minutes).
Cover and remove from heat.
In a medium bowl, mix the flour, cornstarch and sugar.
In a separate bowl, whisk the eggs, milk and oil.
Pour the wet ingredients into the dry ingredients and mix until combined.
Cook in a waffle iron according to the instructions.
In order to form a “wrap” shape, immediately place the waffles into a small cup as it cools.
Place 2-3 popcorn chicken pieces in each waffle wrap, top with gravy and drizzle with maple syrup.
Garnish with chopped cilantro or parsley if desired. Makes about
