Tex-Mex Chicken and Waffles

Name: Tex-Mex Chicken and Waffles
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings (3/4 cup syrup).
Cuisine: Comfort Food Dinner Recipes, Comfort Food Recipes
Ingredients: 4 boneless skinless chicken breast halves (4 ounces each); 1/2 cup buttermilk; 1/4 teaspoon hot pepper sauce; JALAPENO SYRUP:; 1 cup sugar; 1/2 cup coarsely chopped green pepper; 2 jalapeno peppers, seeded and quartered; 3 tablespoons cider vinegar; COATING:; 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; WAFFLES:; 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

While visiting Texas I bought a small bottle of jalapeno pepper jelly, which inspired me to try this recipe. It's like a kicked up Southern classic, and the syrup can be used as a dipping sauce for the chicken. —Debra Goforth, Newport, Tennessee

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
1/2 cup buttermilk
1/4 teaspoon hot pepper sauce
JALAPENO SYRUP:
1 cup sugar
1/2 cup coarsely chopped green pepper
2 jalapeno peppers, seeded and quartered
3 tablespoons cider vinegar
COATING:
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
WAFFLES:
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

Directions

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.
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.
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.
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.
Bake in a preheated waffle maker according to manufacturer's directions until golden brown. Serve with chicken, warmed syrup and, if desired, toppings.

Nutrition Facts

1 waffle with 1 chicken breast half and 3 tablespoons syrup: 845 calories, 35g fat (5g saturated fat), 119mg cholesterol, 1246mg sodium, 98g carbohydrate (54g sugars, 2g fiber), 33g protein.

Originally published as Tex-Mex Chicken And Waffles in Holiday & Celebrations Cookbook 2013