Chicken and Waffles on a Stick

Chicken and Waffles

(On a Stick!)



So--the other day I'm participating in one of my favorite pastimes (watching Food TV) and the Queen comes on. Otherwise known as Paula Deen. She was making chicken and waffles with a twist.  Well with a stick, but same difference. So tonight I gave it a try.



Chicken and Waffles on a Stick

Recipe courtesy M. Armendariz

Prep Time:
25 min
Inactive Prep Time:
8 hr 0 min
Cook Time:
20 min
4 servings



  • 12 chicken tenders
  • 1 1/2 cups buttermilk
  • 2 tablespoons fresh minced tarragon
  • 1 tablespoon fresh minced thyme
  • 1 teaspoon cayenne pepper
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • Salt and pepper
  • 1/2 teaspoon onion powder
  • 3 cups vegetable oil

Waffle Batter:

  • 2 1/4 cups all-purpose flour
  • 1 cup plus 2 tablespoons milk
  • 1/4 cup plus 2 tablespoons vegetable oil
  • 3 teaspoons sugar
  • 3 teaspoons vanilla extract
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 1/2 teaspoons salt
  • 2 eggs, beaten

To Serve:

  • 1/2 cup (1 stick) butter, melted
  • 1/3 cup maple syrup
  • Special equipment: 12 wooden skewers


For the chicken: Fold together the chicken tenders, buttermilk, tarragon, thyme and cayenne pepper in a shallow dish until thoroughly combined. Cover and refrigerate overnight.


Remove the chicken and buttermilk mixture from the refrigerator. Sift the flour, garlic powder, 2 teaspoons salt, 1 teaspoon pepper and onion powder into a separate shallow dish.


Preheat the oil in a large cast-iron pan over medium-high heat to about 350 degrees F. Thread each tender onto a skewer.


Dredge each skewered tender in the flour mixture, coating completely and shaking off any excess. Dip each back in the buttermilk mixture and again in the flour mixture, gently shaking off any excess.


In small batches, gently drop the skewers into the oil and fry, about 5 minutes. Flip and fry until golden brown, an additional 3 to 5 minutes. Drain on paper towels and season with salt and pepper.


For the waffle batter: Place the flour, milk, oil, sugar, vanilla extract, baking powder, baking soda, salt and eggs in a large bowl and whisk until no lumps remain. Dip the fried tenders in the batter, coating completely. In batches, gently drop the skewers back into the oil and fry, about 4 minutes. Flip and fry an additional 3 to 4 minutes. Drain on paper towels.


Just before serving, brush with a light coating of melted butter and drizzle with maple syrup. Serve warm.



 IMAG0503 IMAG0504


IMAG0505   IMAG0506


IMAG0507  IMAG0508


The Corn

Easy Peasy.  Take fresh corn, get it off the cob---gnaw it, use a mandoline, a paring knife, a couple of sharp stones--whatever it takes. Fry up a pound of bacon, drain a teensy bit of the grease out, then put the fresh corn in the sizzling iron skillet.



Emeri's Creole Essence

Emeril's Creole Essence Seasoning


This is really easy to make and a whole lot cheaper than buying it premixed at the grocery.



  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme


Combine all ingredients thoroughly and store in an airtight jar or container.


You can use it on pretty much anything you want.  I mixed it in with the ground beef for some spectacular hamburgers, and sprinkled it on the potato wedges then threw them on the grill.






Meatball Subs

Meatball Subs with Fresh Rolls


We picked up some bulk italian sausage and ground beef at the butcher the other day. Our intention was to make lasagna, but that didn't quite work out.


It needs to be used today, so meatball subs sounded like a winner.  Let's start with the hoagie rolls.  I bought some at the store, but since we've been doing the "fresh food" kick having rolls from the store seemed a let down.





 Soft Hoagie Rolls


Serves: 18

2 (1/4 ounce) packages active dry yeast

3 cups water, divided (110-115 degrees)

2 tablespoons sugar, divided

1/4 cup vegetable oil1 tablespoon salt

8 -8 1/2 cups all-purpose flour


In a mixing bowl, dissolve the yeast in 1/2 cup warm water add 1 T. sugar and then let stand about 5 minutes.

Add remaining water and sugar. Beat in oil, salt and 4 cups flour until smooth. Stir in enough flour to form a soft dough.

Turn onto a floured board. Knead until smooth and elastic for about 6-8 minutes.

Place in a greased bowl turning once to grease the top.

Cover and let rise 45 minutes.

Punch dough down. Turn onto a lightly floured board, divide into 18 pieces.

Shape into an oval.

Place 2 inches apart on a greased baking sheets.

With scissors cut a 1/4-inch slash across the top of each.

Cover and let rise 20 minutes.

Bake at 400° for 13-18 minutes until golden brown.

Remove to wire racks to cool.





 IMAG0349  IMAG0350




The Sauce


2 TBS Fresh Parsley

1/4 Cup  Minced Garlic

3/4 TS Salt

3/4 Fresh Ground Pepper

3 TBS Olive OilIMAG0353

2 Cups Chopped Onion

1 TSP Crushed Red Pepper

3/4 Cup Red Dry Wine

28 oz Can Tomato Puree

28  oz Can Crushed Tomatoes


In the skillet heat the olive oil and sautee' the onions and garlic until translucent. Add in the remaining ingredients and bring to a slow boil, then reduce heat  and simmer until the sauce is reduced by slightly more than one-half.  This should take about 45 minutes.



The Meatballs


2 lbs Ground Beef

1 lb  Sweet Italian Sausage (no casing)

Salt & Pepper

Dash or two Garlic Powder

Handful of Bread Crumbs


IMAG0354Mix the ingredients together well and roll into balls.  Place some olive oil in your iron skillet and heat it until it's shiny, then put the meatballs in until browned well on all sides.  Remove excess grease from the pan and ladle your sauce into the skillet and simmer for 30-45 minutes.




The Sub


Take the bread from above (it turned out fantastic by the way) slice it lengthwise, put 3 meatballs (or more if you want), smother it with Parmesan and Mozzerella Cheese, then pop the whole thing into a hot oven until the cheese is bubbling.  Enjoy!








Chicken Butter-n-Cream

Chicken Butter-N-Cream


This is one of my favorite meals.  It is super easy to make, and is fool proof.  The recipe comes from a bed and breakfast in Kansas City, Missouri.




1 Frying chicken; cut up
1/4 cButter
1 1/2 cHot water
1 1/2 tsSalt
1/2 cNonfat dry milk powder
1/4 tsPepper
1/2 tsPaprika


Dip chicken into water. Coat with mixture of flour and seasonings. Put skin side up into 13 x 9 x 2 inch baking pan. Dot with butter. Bake at 425 degrees for 30 minutes (or until golden brown). Remove from oven. Mix dry milk powder with water and pour around chicken. Cover with aluminum foil. Return to oven and bake at 350 degrees for 45 minutes.


We have tried it with half and half, whole milk, and heavy cream.  The powdered milk actualy gives the best taste, but you can substitute any of those and achieve great results.