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Jamaican Me Crazy Chicken and WafflesJamaican Me Crazy Chicken and Waffles

Jamaican Me Crazy Chicken and Waffles


By: Debbie R. - Clearwater, FL - 2017 Recipe Contest Submission

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Cafe.
Ingredients:

Featured ingredient: Jamaican Me Crazy Coffee 10 oz. Bag Ground

  • 3/4 cup brewed Door County Jamaican Me Crazy Coffee, divided
  • 1/2 cup maple syrup
  • 1 sprig of fresh rosemary
  • 3 cups & 2 tablespoons pancake mix, divided
  • 1 cup milk
  • 2 tablespoons vegetable oil
  • 3 eggs, divided
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 8 boneless, skinless chicken cutlets, 2 - 3 ounces each
  • 1/2 cup thinly sliced shallots
  • Additional vegetable oil for frying
  • Additional fresh rosemary sprigs for garnish

Instructions:

Sauce:

  1. Combine 1/4 cup of Door County Jamaican Me Crazy Coffee, maple syrup and rosemary sprig in a small saucepan and place over high heat - bring to a boil and allow to boil for 15 seconds
  2. Remove the saucepan from the heat and allow mixture to steep while preparing the chicken and waffles
Waffles:
  1. In a large bowl, mix together 2 cups pancake mix, remaining 1/2 cup Door County Jamaican Me Crazy Coffee, milk, 2 tablespoons oil and 1 egg until fully combined.
  2. According to waffle maker directions, pour batter into center of a hot, greased waffle maker, close lid and cook until waffle is cooked through
  3. Carefully remove from waffle maker and repeat until all the batter is used
  4. Set waffles aside and keep warm
  5. Place 1 cup pancake mix, 1/2 teaspoon salt and 1/4 teaspoon black pepper into a large shallow bowl, then mix to combine
  6. In a second shallow bowl, beat the remaining 2 eggs
  7. Coat the chicken in the egg mixture, then coat in the baking mix - then set chicken aside
  8. Place the remaining 2 tablespoons of pancake mix, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper into a small bowl
  9. Add in the sliced shallots and toss to coat; remove shallots from bowl, shaking off excess flour; and set shallots aside.
  10. Place a large non-stick skillet over medium-high heat and add in enough vegetable oil to just cover the bottom of the skillet, heat
  11. Add in half of the shallots and cook, tossing often, until golden brown
  12. Remove from oil to a paper towel lined plate to drain
  13. Cook remaining shallots in this same manner, adding more vegetable oil if needed
  14. To the same skillet, over medium-high heat, add enough vegetable oil to measure just over 1/4-inch of oil; heat
  15. Add in the reserved chicken and cook until cooked through and golden brown, (approximately 2 - 3 minutes per side), then drain on a paper towel lined plate
  16. Serves 4 - For each serving, place 2 - 3 waffles onto a serving plate, top with 2 pieces of the chicken, sprinkle with some of the frizzled shallots. Remove and discard the rosemary sprig from the maple syrup; serve maple syrup on the side