12:30PM Just Eats with Chef JJ
1:00PM Just Eats with Chef JJ
1:30PM Just Eats with Chef JJ

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Chicken & Waffles

Source: Powerhouse Productions / Powerhouse Productions

Recipe courtesy of Chef Jernard Wells

Instructions

For Double Battered Chicken Tenders: 2 lbs. of chicken breasts cut into strips 3 cups of breadcrumbs 2 tbs of garlic powder 2 tbs onion powder 2 tbs Cajun seasoning 3 large eggs 2 cups of milk Salt (to taste) Pepper (to taste) 4 cups of vegetable oil Method: 1. In a large bowl, add the breadcrumbs, 1 tablespoon of the garlic powder, 1 tbs of the onion powder, 1 tbs of Cajun seasoning mix well and set aside. 2. In a separate large bowl, add the eggs, milk, a pinch of salt and pepper, then from the remaining spices measure out 1 teaspoon of garlic powder, 1teaspoon of onion powder, and 1 teaspoon of Cajun seasoning, and whisk until all the ingredients are evenly combined. 3. With the remaining spices, season the chicken tenders to taste. with the garlic powder, onion powder, Cajun seasoning. 4. Next place the chicken into the egg batter, then dredge it into the seasoned breadcrumbs. Take that same chicken and dip it back in the egg batter, and then back into the breadcrumbs. Place on a sheet tray with a wire rack and repeat the process until all pieces are double coated and ready to fry. 5. Place a large skillet ¾ filled with vegetable oil over medium high heat, when oil is hot place the chicken strips into the oil and cook for 5-6 minutes until golden brown. 6. Remove from the oil and place on a clean sheet pan with a wire rack to allow the excel oil to drip off. Place tenders in warm oven until waffles are done. For Strawberry Jalapeño Jam: 1 pint of strawberries sliced 1 medium jalapeño diced 2 tsp vanilla extract 2 cups of sugar 2 cups of water Method: 1. Place water in a medium sized saucepan bring to boil. Next add the strawberries, diced jalapeños, vanilla, and sugar and mix well. 2. Allow to cook down for 15 -20 minutes constantly stirring until mixture begins to thicken. Turn down the heat but keep the syrup/jam warm. For Cornbread Waffles: 4 stems green onion stems finely sliced 3 medium eggs 1 stick unsalted butter melted ½ tbs olive oil ½ cup agave 1 ½ cups of butter milk 1 ½ cups of AP flour 1 ½ cups corn meal 2 tsp baking powder 2 tbs sugar 2 cups of corn (drained from can or thawed if using frozen) Cooking spray Method: 1. In a large bowl add the eggs, butter and olive oil and whisk until all ingredients are combined. Next add the agave, butter milk and green onions and whisk until all ingredients are combined. 2. In a separate bowl combine and mix the flour, corn meal, baking powder, sugar, and corn. 3. Slowly add the dry mixture to the wet batter constantly stirring until desired consistency is achieved. Allow batter to rest for 5-10 minutes. 4. Next heat up a waffle iron and coat with cooking spray, pour batter into the waffle iron and remove when done.