CRISPY CHICKEN AND WAFFLES
Yield Portion Size
| 3 quarts |
Sweet potatoes, baked, peeled, mashed
|
| 3 quarts |
Whole milk
|
| 1 quart |
Water
|
| 2 cups |
Butter, melted
|
| 4-1/4 lbs |
Flour
|
| 2 cups |
Light brown sugar
|
| 1/2 cup |
Baking powder
|
| 4 tsp |
Salt
|
| 9 lbs (72 tenders) |
Breaded chicken tenders, frozen
|
| 4-1/2 quarts |
RO*TEL QUESO (recipe at conagrafoodservice.com)
|
| 1-1/2 cups |
Jalapeno peppers, sliced
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 616 mg | 62% |
| Carbohydrate | 145 g | 48% |
| Cholesterol | 125 mg | 42% |
| Total Fat | 59 g | 91% |
| Iron | 7 mg | 36% |
| Potassium | 525 mg | 0% |
| Calories | 1258 kcal | 63% |
| Sodium | 2590 mg | 108% |
| Protein | 32 g | 64% |
| Polyunsaturated Fat | 1 g | 6% |
| Saturated Fat | 22 g | 109% |
| Sugars | 40 g | 4% |
| Dietary Fiber | 5 g | 20% |
| Vitamin C | 11 mg | 18% |
| Vitamin A | 4716 iu | 94% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
To make SWEET POTATO WAFFLES: Mix sweet potatoes, milk, water and butter in a stand mixer, using the paddle attachment.
-
Step 2
Add flour, brown sugar, baking powder and salt; mix until combined.
-
Step 3
Refrigerate until service.
-
Step 4
To make ONE PORTION: Fry three chicken tenders in a deep fryer at 350°F for 3 to 5 minutes or until golden.
-
Step 5
Pour enough batter into a Belgian waffle maker to coat the bottom of the iron, about 8 to 12 ounces; cook according to manufacturer's directions.
-
Step 6
Top four waffle segments with 3/4 cup RO*TEL QUESO, three chicken tenders and five jalapeno slices.
-
Step 7
CHEF'S NOTE: Puréed cooked winter squash can be substituted for the sweet potatoes.
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