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Savory Cheddar-Chive
Waffles
These crispy, savory waffles are good to serve
with soup or your favorite chili in place of corn
muffins. You may also try them with scrambled
eggs and bacon for brunch or supper.
Makes 16 waffles
3½ cups unbleached, all-purpose flour
3 tablespoons yellow cornmeal
2 tablespoons granulated sugar
1 teaspoon baking soda
1 teaspoon kosher salt
3 cups buttermilk
3 large eggs, lightly beaten
2
⁄3 cup grapeseed or vegetable oil
¼ cup chopped fresh chives
1 cup shredded, extra-sharp Cheddar
1. Combine the flour, cornmeal, sugar, baking
soda and salt in a large mixing bowl; whisk
to combine. Add the buttermilk, eggs and oil;
whisk until just combined. Stir in the chives
and Cheddar. Let batter rest 5 minutes before
using.
2. Preheat the Cuisinart
®
Breakfast Central
™
to
desired setting (a tone will sound when pre-
heated).
3. Pour 1½ heaping cups of batter onto the
center of the lower grid of the preheated
waffle maker; spread evenly using a heatproof
spatula. Close cover of waffle maker. When
tone sounds, waffles are ready. Open cover
and carefully remove baked waffles. Repeat
with remaining batter. For best results, serve
immediately.
Nutritional information per waffle:
Calories 243 (48% from fat) • carb. 24g • pro. 7g • fat 13g
• sat. fat 3g • chol. 45mg • sod. 274mg
• calc. 113mg • fiber 1g
Chicken and Waffles
This is a Southern staple in many households
that you can easily make for your family. The
chicken is best when marinated overnight, but if
you are in a hurry you can have it marinate for a
minimum of 3 hours.
Makes 8 servings
Fried Chicken:
2 cups buttermilk
1 tablespoon hot sauce
1 tablespoon Dijon mustard
1½ teaspoons kosher salt, divided
1½ teaspoons freshly ground black pepper,
divided
8 thin chicken cutlets (about 1½ pounds)
2 cups unbleached all-purpose flour
1½ teaspoons baking powder
1 teaspoon paprika
oil for frying (such as vegetable, canola
or grapeseed)
4 prepared Savory Cheddar-Chive Waffles
(see previous recipe), kept warm
1. In a medium nonreactive bowl stir together
the buttermilk, hot sauce, mustard, 1 tea-
spoon salt and 1 teaspoon pepper. Add the
chicken pieces and coat well with buttermilk
mixture. (This can also be stored in a large
resealable bag if preferred.) Refrigerate over-
night.
2. Mix together the flour, baking powder, paprika
and remaining salt and pepper.
3. Preheat a Cuisinart
®
Compact Deep Fryer to
375°F*. While the oil is heating, line a baking
pan with paper towels and insert a cooling
rack inside the pan; reserve.
4. While oil is heating, remove chicken from
buttermilk, letting excess liquid drop back into
bowl or bag.
5. Dredge each chicken piece in the flour mix-
ture, tapping away any excess.
6. Fry chicken in batches, about 3 minutes per
side. Internal temperature of chicken should