Beer Battered Chicken with Pretzel Waffles and Seasonal Hash
I am always looking for new ways to serve my favorites, and mash them up with other favorites. I was having a friend over for brunch who loves pretzels, and everyone loves chicken and waffles right now, so it was pretty clear what I had to do. I brainstormed for ways to blend the two dishes. Beer and pretzels are best friends, so I decided to beer batter the chicken. I also normally love honey mustard with pretzels, so I switched it to maple mustard to go with the waffle theme. Finally, I wanted to add some veggies to keep at least a little open space in our arteries, so I grabbed some seasonal veggies to make a hash.
Little rounds of pretzel dough. Boil them before putting them into the waffle maker.
I was unsure how these would come out but they were actually great! The waffle shape makes them nice and crispy on the outside and soft in the middle.
I salted them and popped them into the oven on low until the rest of the food was ready.
The hash is brussel sprouts, cabbage, squash, jalapenos, and onions.
Hash down first, then a few waffle rounds, then the chicken. Pour that maple mustard on top!
Beer, pretzels, chicken, waffles. This dish was amazing. One of the best I have had in a long time! The maple mustard really brings everything together perfectly. The uniquely shaped pretzels are fun and new.
A few chopped scallions also add a sharp crunch and freshness.
This is the recipe for the pretzel dough.
This is the recipe for the pretzel dough.
Beer Battered Chicken with Pretzel Waffles and Seasonal Hash
Pretzel dough is cooked in a waffle iron and topped with beer battered chicken. Maple mustard is the handshake that brings the pretzel and waffle together.
Servings: 4 people
Ingredients
- pretzel dough linked above
chicken
- 1/2 cup baking soda
- butter
- 1 pound chicken tenders
- 1 cup buttermilk
- 1 tablespoon smoked paprika
- 1 teaspoon cumin
- salt and pepper
- 1 can beer
- 1 cup flour about
- oil for frying
hash
- 1 overflowing cup cubed squash
- 1 overflowing cup chopped brussel sprouts
- 1 overflowing cup chopped purple cabbage
- 1/2 cup chopped jalapenos
- 1/2 cup chopped onions
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon cracked black pepper
- 2 tablespoons Butter
maple mustard
- maple syrup
- whole grain mustard
- yellow mustard
Instructions
- Put the chicken in a bowl with the buttermilk along with the paprika, cumin, and some salt and pepper. Allow to marinate for 2 hours.
- Make the pretzel dough according to the linked instructions. After the first rise, roll out the dough to 1 inch thickness.
- Cut circles with a cookie cutter that are 2 inches in diameter.
- Bring 5 cups of water to a boil with the baking soda in it.
- Boil the dough rounds for 30 seconds, then flip and boil 30 seconds more. Remove from the water to a drying rack
- butter a preheated waffle iron and place a dough round into each waffle spot in the iron. Close and allow to cook for 5 minutes. remove and place on a baking sheet.
- Repeat until all the dough is cooked and place the baking sheet in the oven at 200 until the rest of the meal is ready.
- Put the squash in a pan with a splash of oil on high heat and cook about 5 minutes until starting to brown on the edges. Add the brussel sprouts, cabbage, jalapenos, and onions and cook another 10 minutes, stirring often and adding more oil if needed.
- Add the spices and butter and stir well. Turn to low and cook, stirring occasionally until ready to eat.
- Meanwhile, put the beer in a bowl and salt it. Whisk in just enough flour until you get a thick batter that is similar thickness to a pancake batter.
- preheat oil to 375.
- One by one remove chicken from the marinade and dip in the batter. Then drop into the hot oil.
- Allow to fry about 3 – 5 minutes until the batter is set and the chicken is cooked.
- Remove from oil and place on a rack. finish with salt and pepper.
- Mix the maple and mustards to desired flavor. It’s up to you if you want it to be more mapley or more mustardy!