Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 2 eggs
- 1 cup pecans, finely chopped
- 1 cup panko breadcrumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup maple syrup
- 1/4 cup hot sauce
- 4 frozen waffles
Special equipment needed:
- Food processor
- Baking sheet
- Wire rack
- Mixing bowls
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a mixing bowl, combine the flour, salt, black pepper, garlic powder, and paprika.
3. In another mixing bowl, whisk the eggs.
4. In a food processor, pulse the pecans until finely chopped.
5. In a third mixing bowl, combine the chopped pecans and panko breadcrumbs.
6. Dip each chicken breast into the flour mixture, then the egg mixture, and finally the pecan mixture, pressing the pecans onto the chicken to coat well.
7. Place the chicken breasts onto a wire rack set on a baking sheet.
8. Drizzle the melted butter over the chicken.
9. Bake the chicken for 25-30 minutes, or until the internal temperature reaches 165°F.
10. While the chicken is baking, prepare the waffles according to package instructions.
11. In a small mixing bowl, whisk together the maple syrup and hot sauce.
12. Serve the chicken on top of the waffles, drizzled with the maple hot sauce.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
5. Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 720
Fat: 42g
Carbohydrates: 46g
Protein: 38g
Sodium: 1270mg
Sugar: 13g
Substitutions for ingredients:
- Almonds or walnuts can be used instead of pecans.
- Chicken thighs can be used instead of chicken breasts.
- Honey can be used instead of maple syrup.
- BBQ sauce can be used instead of hot sauce.
Variations:
- Add a pinch of cayenne pepper to the pecan mixture for extra heat.
- Serve with a side of coleslaw for a refreshing crunch.
- Use the pecan crust on fish or pork chops instead of chicken.
Tips and tricks:
- Make sure to press the pecans onto the chicken well to ensure a crispy crust.
- Use a wire rack to bake the chicken to ensure even cooking and a crispy crust.
- Drizzle the melted butter over the chicken after coating it in the pecan mixture to help the crust stick.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken and waffles on a large platter, drizzled with the maple hot sauce and garnished with chopped fresh parsley.
Garnishes:
Chopped fresh parsley or cilantro.
Pairings:
- A crisp green salad with a tangy vinaigrette.
- Sweet potato fries.
- Roasted vegetables.
Suggested side dishes:
- Coleslaw.
- Mac and cheese.
- Cornbread.
Troubleshooting advice:
- If the pecan crust is not sticking well to the chicken, try pressing it on more firmly or using a bit more egg to help it adhere.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Chicken and waffles is a classic Southern dish that originated in the late 1800s. It was originally a breakfast dish but has since become popular for any meal of the day.
Flavor profiles:
This dish is sweet, savory, and a little spicy. The pecan crust adds a nutty flavor and a crispy texture.
Serving suggestions:
Serve this dish with a cold glass of sweet tea or lemonade.
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