Best 4 Maple Chicken Waffle Casserole Sunny Andersons Recipes

SUNNY ANDERSON'S MAPLE CHICKEN & WAFFLES CASSEROLE

Steps:

• Preheat the oven to 350F
• Make the waffle batter: In a large bowl, sift flour, baking powder, 1 tablespoon sugar and salt to combine
• In a small bowl, vigorously whisk the egg yolks until smooth then add the brown sugar, milk, oil, lemon extract and lemon zest
• Whisk until brown sugar is dissolved
• Make a well in the center of the dry ingredients
• Pour in the liquid ingredients and gently stir the batter with a wooden spoon, until just combined
• (You can use a hand beater or a stand mixer on low speed, as well
• ) Be careful not to overmix the batter
• In a very clean bowl, whisk the egg whites until foamy
• Add the remaining tablespoon of sugar and beat until soft peaks form
• Gently fold the whites into the batter
• Cook the waffles: Heat a waffle iron and coat both the top and bottom surface with cooking spray
• Pour about 1/4 -1/2 cup batter into the waffle iron and close
• Cook until crisp and golden brown, about 5-6 minutes, depending on waffle iron settings
• Allow to cool, then toast waffles in a toaster to remove as much moisture from them as possible
• Or, put them directly on the oven rack and toast them at 150F until a tap feels more hard than soft
• Once toasted, use the squares as a guide and cut each waffle into its individual squares
• Mix the custard: In a large bowl, whisk together the heavy cream, maple syrup, buttermilk, scallions, Hungarian paprika, thyme, garlic and a few grinds of coarse black pepper
• Taste and season with a pinch or two of salt, then add eggs and whisk to combine
• Add chicken, waffle squares and stir
• Allow to sit for 10 minutes while stirring here and there to allow the custard to soak into the waffles
• Assemble the casserole: Butter an 8x8 baking dish
• Pour the chicken and waffle mixture into the dish and pat down gently
• Top and bake the casserole: In a medium bowl, add the maple syrup, lemon zest and juice
• Whisk to combine and add French-fried onions
• Fold to coat then sprinkle topping evenly on top of the casserole
• Bake until crust is golden and crispy in parts and custard is set, about 25-30 minutes
• Allow to cool 10 minutes before scooping and serving with a drizzle of maple syrup

SUNNY'S CRAZY RICH CHICKEN AND WAFFLES

Steps:

• For the flour: Add the flour, cornstarch, cayenne, a pinch of salt and a few grinds of black pepper to a shallow dish. Mix to distribute ingredients evenly.
• For the egg wash: Add the eggs, hot sauce, a pinch of salt and a few grinds of black pepper to a separate shallow dish. Whisk and add enough water to loosen, but still have enough body to coat something?like chicken!
• For the chicken: Dunk the tenders in the flour mixture, shake the pieces off, then dip in the egg mixture. Shake off the excess egg mixture and toss the tenders back in the flour mixture to coat. Shake off the excess and rest on a wire rack for 10 to 15 minutes. (If any areas look like they are soaking up the flour quickly while resting, dust the chicken with some more of the flour mixture.)
• Add the butter to a nonstick saucepan over medium heat and melt. Add the gold cocoa butter and stir until combined. Add the honey, maple syrup, hot sauce and some black pepper. Stir until combined and remove from the heat.
• Add enough oil to reach more than 3 inches up the side of a Dutch oven or large heavy pot over medium-high heat and bring to 350 degrees F. Shake off any excess flour from the tenders and gently place them in the oil in batches to avoid overcrowding the pot. Cook, while maintaining the oil temperature at around 350 degrees F, until the tenders are golden brown and cooked through, about 4 minutes per batch. Remove to a paper towel-lined plate and sprinkle immediately with salt. Place on skewers with portions of Sunny's 1-2-3 Waffles. Drizzle with golden honey sauce and a shake of gold dust.
• Separate the egg into 2 bowls. Whisk the yolk, then whisk in the milk followed by the flour.
• Whisk the egg white until soft peaks form. Fold the white into the batter. Spray a waffle iron with cooking spray, then make waffles.

CHICKEN AND WAFFLES

Steps:

• Whisk together the eggs, cream, cayenne pepper, 1 tablespoon salt, and black pepper in a large bowl. In a paper bag, shake together the flour, cornstarch, and 1 tablespoon salt.
• Dip the chicken into the beaten egg mixture, then place into the flour mixture and shake to coat. Place the breaded chicken onto a wire rack; do not stack. Let the chicken rest for 20 minutes to allow the coating to set.
• Heat about 3 inches of oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). In small batches, fry chicken 5 to 8 minutes until golden brown. Remove chicken, and drain on paper towels. Set aside or keep warm in a a low oven.
• Combine the mayonnaise, maple syrup, horseradish, and mustard powder in a medium bowl. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• To assemble the sandwiches: Place 4 waffles on a cookie sheet, top each waffle with 2 chicken tenders, 3 slices of bacon, and 2 slices of Cheddar. Broil the sandwich for a 3 to 5 minutes until the cheese melts. Spread 3 tablespoons of the maple mayonnaise on the remaining 4 waffles and place on top of the sandwich.

OVERNIGHT APPLE CINNAMON FRENCH TOAST

Steps:

• Grease a 9x13 inch baking pan. In a small bowl, stir together the melted butter, brown sugar and cinnamon.
• Spread the sugar mixture into the bottom of the prepared pan. Spread the apple pie filling evenly over the sugar mixture. Layer the bread slices on top of the filling, pressing down as you go. In a medium bowl, beat the eggs with the milk and vanilla. Slowly pour this mixture over the bread, making sure that it is completely absorbed. Cover the pan with aluminum foil and refrigerate overnight.
• In the morning, preheat oven to 350 degrees F (175 degrees C).
• Place covered pan into the oven and bake at 350 degrees F (175 degrees C) for 60 to 75 minutes. When done remove from oven and turn on broiler. Remove foil and drizzle maple syrup on top of the egg topping; broil for 2 minutes, or until the syrup begins to caramelize. Remove from the oven and let stand for 10 minutes, then cut into squares. Invert the pan onto a serving tray or baking sheet so the apple filling is on top. Serve hot.