Guy Fieri Recreates Spaghetti WAFFLES with Chicken Parm in Quarantine | #DDD Takeout

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!

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Chicken Parm Waffle
Level: Intermediate
Total: 1 hr 5 min
Active: 55 min
Yield: 2 servings


Pasta Waffle:
2 eggs
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

Tomato Sauce:
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

Chicken Tenders:
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.

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