Tex-Mex Chicken And Waffles Recipe

Name: Tex-Mex Chicken And Waffles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breast halves (4 ounces each); 1/2 cup buttermilk; 1/4 teaspoon hot pepper sauce; 1 cup sugar; 1/2 cup coarsely chopped green pepper; 2 jalapeno peppers, seeded and quartered; 3 tablespoons cider vinegar; 1/3 cup all-purpose flour; 1/3 cup yellow cornmeal; 2 teaspoons salt; 1/2 teaspoon pepper; 1/4 teaspoon cayenne pepper; 1/4 teaspoon ground cumin; 1 teaspoon paprika; 1/4 cup canola oil; 3/4 cup all-purpose flour; 1/4 cup cornstarch; 1/4 cup yellow cornmeal; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup buttermilk; 1/4 cup canola oil; 1 large egg; 1/4 cup shredded pepper jack cheese; Optional toppings: salsa, sliced avocados and fresh cilantro

Servings: persons

4 boneless skinless chicken breast halves (4 ounces each)
1/2 cup buttermilk
1/4 teaspoon hot pepper sauce
1 cup sugar
1/2 cup coarsely chopped green pepper
2 jalapeno peppers, seeded and quartered
3 tablespoons cider vinegar
1/3 cup all-purpose flour
1/3 cup yellow cornmeal
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1 teaspoon paprika
1/4 cup canola oil
3/4 cup all-purpose flour
1/4 cup cornstarch
1/4 cup yellow cornmeal
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk
1/4 cup canola oil
1 large egg
1/4 cup shredded pepper jack cheese
Optional toppings: salsa, sliced avocados and fresh cilantro

1
Flatten each chicken breast to 1/4-in. thickness. Place in a shallow bowl or dish. Add buttermilk and hot pepper sauce; turn chicken to coat. Cover and refrigerate for 2 hours or overnight.
2
In a small saucepan, combine all syrup ingredients; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer for 5 minutes, stirring occasionally. Remove from the heat; steep for 1 hour. Strain and discard peppers. Cover and refrigerate syrup until serving.
3
In a large shallow dish, mix the flour, cornmeal and seasonings. Drain chicken, discarding marinade. Add chicken to flour mixture, one piece at a time, and turn to coat. In a large skillet, heat oil over medium heat. Add chicken; cook until no longer pink, 3-4 minutes on each side. Drain; keep warm.
4
In a large bowl, combine the first six waffle ingredients. In another bowl, whisk the buttermilk, oil and egg until blended. Add to flour mixture; stir just until moistened. Stir in cheese.
5
Bake in a preheated waffle maker according to manufacturer's directions until golden brown. Serve with chicken, warmed syrup and, if desired, toppings.

1408

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 4 boneless skinless chicken breast halves (4 ounces each), 1/2 cup buttermilk, 1/4 teaspoon hot pepper sauce, 1 cup sugar, and more.

Yes, Tex-Mex Chicken And Waffles falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tex-Mex Chicken And Waffles

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