These “waffles” are made out of SPAGHETTI and are topped with crispy chicken parmesan! Watch as Guy Fieri recreates these not-so-average chicken and waffles at home!
Diners, Drive-Ins and Dives, Fridays at 9|8c
Have you downloaded the new Food Network Kitchen app yet? With up to 25 interactive LIVE classes every week and over 80,000 recipes from your favorite chefs, it’s a kitchen game-changer. Download it today: http://food-network.app.link/download!
Subscribe to Food Network: https://foodtv.com/2WXIIWZ
Find it at Funk ‘n Waffles: https://funknwaffles.square.site/
Follow them: https://www.instagram.com/funknwaffles/
Get the recipe: https://www.foodnetwork.com/recipes/chicken-parm-waffle-8719941
Chicken Parm Waffle
RECIPE COURTESY OF FUNK N WAFFLES
Total: 1 hr 5 min
Active: 55 min
Yield: 2 servings
1/2 cup milk
3 ounces shredded pecorino
1 1/2 tablespoons sea salt
Pinch freshly ground black pepper
1/2 pound angel hair pasta, partially cooked
One 28-ounce can crushed tomatoes
One 7-ounce can tomato paste
2 tablespoons olive oil
3 large eggs, separated
16 ounces 2 percent milk, heated to 100 degrees F, plus additional as needed
2 ounces lemon juice
1 tablespoon unsalted butter, melted and cooled
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon baking soda
Peanut or vegetable oil, for frying
1 boneless, skinless chicken breast, cut into sixths
1 1/2 ounces breadcrumbs
1 1/2 tablespoons paprika
1 1/2 tablespoons salt
1/2 tablespoon cayenne pepper
Pinch black pepper
Garlic powder, to taste
6 slices part-skim mozzarella
For the pasta waffle: Preheat a waffle iron to medium heat.
Mix eggs, milk, pecorino, salt, black pepper and angel hair pasta in a medium bowl.
Ladle into waffle iron (this will fit neatly in two 7-inch Belgian waffle compartments) and cook until brown, 6 to 8 minutes.
For the tomato sauce: Blend tomatoes, tomato paste, olive oil and salt in a bowl.
For the batter: Beat the egg whites in a large bowl until slightly foamy, then combine the milk with the whites, whisking constantly. Add lemon juice.
In a separate bowl, whisk together slightly beaten egg yolks and butter until smooth. Whisk into the milk mixture.
Whisk together the flour, salt, sugar and baking soda in a large bowl, then add in thirds to the milk mixture. Adjust consistency with milk as needed to make a thick batter.
For the chicken tenders: Heat oil in a deep-fryer to 325 degrees F.
Dunk the chicken pieces in batter.
Stir together the breadcrumbs, paprika, salt, cayenne, black pepper and garlic powder in a bowl. Remove the chicken from the batter and coat in the spice mixture.
Fry the tenders until golden brown, about 6 minutes.
Heat the cooked tenders on a hot griddle and top with mozzarella, then melt under a lid.
Spread sauce on the pasta waffles, then top each with some chicken and mozzarella.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
Stream full episodes and more : http://watch.foodnetwork.com/
Like Food Network on Facebook: https://www.facebook.com/FoodNetwork
Follow Food Network on Instagram: https://www.instagram.com/foodnetwork/
Follow Food Network on Twitter: https://twitter.com/FoodNetwork
Visit Food Network online: http://www.foodnetwork.com