Red Velvet Waffles & Chicken
*rubs tummy* Talk about Gluttonous!
LOL, don’t judge me and I sure wont judge you. *winks* The first time I made these, I was hoping to perk up my pregnant bestie! I can’t remember which it was, but we were off work for a holiday and remember waking up and thinking,
“I feel like cooking!”
No real surprise there because I’m always hungry and itching to cook up something yummy. So I called her up ad told her to waddle on over to my place for some brunch. Her little bambino kept her craving sweet and savory.
I’ll spare you the details, but ALL the waffles and ALL the chicken were gone by the time her and I, both our daughters and another hungry man stopped by!
*twirls* Needless to say, they were a amazeballs!
You will need the following ingredients:
– 2 cups All-purpose flour
– 3 tablespoons granulated sugar
– 1 tablespoon Hershey’s unsweetened cocoa powder
– 4 teaspoons baking powder
– ¾ teaspoon salt
– 2 eggs
– 1¾ cup buttermilk
– ⅓ cup butter, unsalted (melted/cooled)
– 2 teaspoons vanilla extract
– ½ teaspoon white distilled vinegar
– Red food coloring
Easy Cream Cheese Drizzle:
– 6 oz of Philadelphia cream cheese, softened
– 2 cups powdered sugar
– ½ teaspoon vanilla extract (clear colored)
– 2lb of chicken tenderloins
– 2 cups buttermilk
– 2 cups All-purpose flour
– 2 teaspoons garlic powder
– 2 teaspoons onion powder
– 2 teaspoons season salt
– ½ teaspoon cayenne pepper
– ½ teaspoon fresh cracked black pepper
You want to start by making the cream cheese drizzle so its ready when the waffles are hot and by marinating your chicken so it can get all tenderized and yummy while you’re actually preparing the waffles.
To marinate your chicken, using a gallon sized bag, placed the chicken, buttermilk and all your seasonings in the bag. Seal it tightly and kid of squish it around, place it in a bowl (just in case there are any drips) and put them in the refrigerator.
To make the drizzle, combine the softened cream cheese, powdered sugar and the vanilla in a small bowl. Just keep stirring until it’s all combined. Make sure your cream cheese is soft or this will make your arms hurt. I use a rubber spatula or a spoon, which ever I pick up first. You can store this on the counter so it stays loose in the bowl or you can spoon it into a nozzle bottle so its easier to drizzle over your waffles.
Now, let’s get to these yummy waffles.
In a separate bowl, whisk together your dry ingredients: the flour, sugar, cocoa powder, baking powder and salt. Sit this to the side.
You want to preheat your waffle iron (or maker) and grease it. You can use a butter flavored cooking spray or butter.
In another bow, beat together the eggs, butter, vanilla, buttermilk and vinegar. Once they are combined, add a few drops of food coloring. Don’t go lightly (or overdo it) because that cocoa powder is deep and rich and it will take a few drops to make sure you achieve a red coloring. No worries, you can always add a drop later if the batter isn’t red enough for you.
Add the wet ingredients to the dry ingredients and mix. Make sure all your ingredients are well combined. That pesky flour sometimes sits at the bottom of the bowl, make sure to get it all incorporated.
**But before you drop your first batch of waffles, preheat your cooking oil for the chicken tenders.** NOW you can begin cooking your waffles. This should yield about 10 yummy waffles.
So let’s get to frying that chicken, in between your batches of waffles.
Place your flour in a wide dish or bowl so you can easily coat and remove the tenderloins. Remove the bag of chicken from the refrigerator and drain some of the excess buttermilk that way you can easily remove the tenderloins as needed without making a big mess and spilling buttermilk everywhere from a drippy bag.
**On occasion, I will add another teaspoon garlic powder, cayenne and season salt to my flour for an extra kick of flavor. **
One at a time, coat your tenderloins with the flour and drop them over into the frying pan. Make sure not to overcrowd your pan because that brings the temperature of the oil down and your chicken will come out soggy and not crunchy.
Turn the chicken if you are using a shallow pan. Allow the chicken to cook through, which is about 6 minutes. Once they are golden brown, remove them from the oil and drain on a paper towel line plate or sheet pan.
Lets put it all together and EAT…
Waffles on the bottom, drizzle across the top and garnish with the chicken, Enjoy!!
I hope you liked this recipe. If you are on Instagram, tag me @ImSimplyD & let me know how yours comes out.