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Nutrition Facts
Serving Size 161 g
(Approx. 8 Servings)
Amount Per Serving
Calories 370 Calories From Fat 150
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 45 mg 15%
Sodium 700 mg 29%
Total Carbohydrate 37 g 12%
Dietary Fiber 1 g 4%
Sugars 19 g
Protein 21 g
Vitamin A 6% Iron 10%
Vitamin C 0% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Chicken and Waffle sandwich with Hard Cider Caramel
Prep Time
45 minutes
Cook Time
30 minutes
Total Time
1 h 15 m
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 1/2 Lb thinly sliced chicken breasts
1 cup(s) plain Greek yogurt, plus more as needed to coat chicken completely
1 cup(s) grapeseed oil
1 Tsp Adams Reserve Yucatan Rojo Rub, plus more as needed to season all the chicken breasts
2 cup(s) panko breadcrumbs
1 cup(s) Redd's Apple Ale
1/2 cup(s) honey
1/2 Tsp kosher salt
4 prepared waffles (from recipe), Belgian Waffles with Pecan Pie Syrup, recipe found on heb.com
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Instructions

1
In a large plastic container or zip close bag add thinly sliced chicken breasts and Greek yogurt. Mix to coat chicken and refrigerate at least 8 hours or overnight.
2
Set up a cast iron skillet and fill it with 1 cup oil. Heat oil to 350°F or medium. If oil starts to smoke, remove from heat and cool slightly.
3
Remove chicken from yogurt and shake off any excess.
4
Season the chicken with Adams rub liberally and dredge each breast in panko to coat.
5
Place the breasts in the preheated oil and allow them to cook for 4 to 6 minutes per side.
6
When the breasts internal temp reads 165°F, transfer to a rack to cool.
7
While breasts cool, make cider honey by combining Redd's Apple ale with honey and kosher salt in a saucepan. Bring mixture to a boil and allow to reduce slightly until mixture thickens. Turn off heat and set aside to cool.
8
Set prepared waffles in 150°F oven to keep warm while finishing chicken.
9
Make sandwiches by cutting chicken into strips and place between two waffle quarters with a drizzle of cider honey.

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