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Before you jump to Chicken and Waffles on a Stick recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Saving Money In The Kitchen.

It was not really that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the environment. That has completely changed now, since we all appear to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. The experts are agreed that we cannot adjust things for the better without everyone’s active involvement. This should happen soon and living in ways more friendly to the environment should become an objective for every individual family. Here are some tips that can help you save energy, mainly by making your kitchen area more green.

Refrigerators and freezers use a lot of electricity, especially if they are not operating as effectively as they should. If you can get a new one, they use about 60% less than the old models that are more than ten years old. The correct temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use much less electricity. Checking that the condenser is actually clean, which means that the motor needs to run less regularly, will also save electricity.

From the above it should be clear that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is reasonably easy to live green, of course. Largely, all it requires is a bit of common sense.

We hope you got insight from reading it, now let’s go back to chicken and waffles on a stick recipe. To make chicken and waffles on a stick you only need 25 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to prepare Chicken and Waffles on a Stick:

1. You need 1 lb. boneless, skinless chicken breast, cut into 1 -1.5inch thick strips
2. Take 2 cups buttermilk, divided
3. Prepare 2 tbsp paprika
4. Get 2 tbsp black pepper
5. Provide kosher salt
6. You need 3 tsp garlic powder, divided
7. Prepare 2 tsp cayenne powder, divided
8. Provide 3 cups buttermilk, divided
9. You need 2 large eggs
10. Use 2 cups flour (Bread or AP)
11. Get 3/4 cup corn starch
12. Provide 2 tsp baking powder
13. Prepare 1 tsp dried mustard
14. Use 1 tsp dried ginger
15. Get 2 cups AP flour
16. Use 1 tsp baking soda
17. Provide 1 tsp baking powder
18. You need 1/4 cup powdered sugar
19. Prepare 5 tbsp melted butter
20. You need 4 large egg whites, beaten
21. Provide 2 tsp vanilla extract
22. You need 1/2 tsp maple syrup extract
23. Provide 4 cups vegetable oil for frying (I used peanut oil)
24. Provide Bamboo skewers
25. Take Cooking spray

Instructions to make Chicken and Waffles on a Stick:

1. Combine 1 cup buttermilk (reserve 3 tbsp) with paprika, black pepper, and 1/2 the garlic powder and cayenne in a Ziploc bag. Add 1/2 tsp kosher salt as well. Mix well then add chicken. Marinate for 2-12 hours in the refrigerator.
2. Whisk flour, corn starch, a pinch of kosher salt, baking powder and dried ginger and mustard together in a large, shallow bowl. Sprinkle about 4 tbsp of your marinade into the flour mix.
3. Using your fingers work the marinade around in the flour until you get some dry chunks in there. These chunks will lend to the crispiness of your fried chicken
4. Setup your breading station. In addition to your craggy flour mix you'll combine your eggs and the remaining buttermilk in another bowl. Also have a third empty plate to place your breaded chicken fingers.
5. Place each piece of chicken in the flour first, then the egg wash, then the flour again. Make sure to get those crags stuck to your chicken fingers. To prevent all the clumps to sticking to your actual fingers use one hand for dry ingredients and another for the wet ingredients. For a good explanation on this method check out http://www.seriouseats.com/2011/02/the-food-lab-all-american-eggplant-parmesan.html
6. Pile your chicken on the plate. I didn't separate my chicken fingers and it led to a lot of stickage as the breading got moist. So I recommend separating the chicken fingers and stacking with sheets of parchment paper. Go ahead an add your oil to a large cast iron dutch oven or skillet at this point and heat to about 340F.
7. Whisk together 2 cups of AP flour, baking soda, baking powder and powdered sugar. Then add the wet ingredients: melted butter, 2 cups buttermilk, egg whites, and maple and vanilla extracts. Whisk until smooth.
8. Fry up your chicken fingers in the preheated oil. You're looking for a golden brown fried-chickeny looking color about 4 minutes on one side. Using tongs, carefully agitate the chicken so you don't get any hotspots sticking to the pan. At 4 minutes flip you're chicken fingers and cook for another 3-4 minutes on the other side. Repeat for all the chicken.
9. Stick the bamboo skewers into each individual chicken finger. You've not got chicken on a stick.
10. Pre-heat a waffle iron and spray with cooking spray. Pour a little waffle mix in the bottom of the iron, about halfway to what you would use to make a regular waffles. Put two chicken skewers down on the iron (one on each half. Pour about half the amount of the original pour over the chicken.
11. Close waffle iron and cook according to your waffle-ironing instructions. Try not to pour too much as you will have waffle mix all over your counter (I know this from experience). These waffles will puff up about twice the size of the batter when cooked. Split the waffles, sprinkle with maple syrup or dip in ketchup. It's chicken and a waffle, you can do that. Enjoy!

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