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Chicken and Waffles with The Brothers Green

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Published on Aug 13, 2012

Some good ol' down home cooking' with the Brothers Green. Recipes below.

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BG Master Batter
2 cups all purpose flour
3 tablespoons sugar
2 teaspoons baking soda
1/2 teaspoon salt
2 cups buttermilk
2 eggs, yolks and whites separated
4 tablespoons melted butter

1.Combine all the dry ingredients in a large bowl and set aside. Separately stir together the buttermilk, egg yolks, melted butter. Add the buttermilk mixture to the dry ingredients and mix together. In a clean bowl, whisk the reserved egg whites to stiff peaks. Gently fold the egg whites into the batter. Divide the batter in half to make Josh's Pineapple Chipotle Pancakes and Mike's Chive and Black Pepper Waffles.


Pineapple Chipotle Pancakes
1/2 batch of BG Master Batter
1 chipotle in adobo, finely chopped
1/4 cup small diced pineapple
4 tablespoons melted butter

1.Gently stir the adobo and pineapple into batter.
2.Preheat a cast iron skillet or non-stick pan over medium-high heat. Brush enough butter to coat bottom of pan. Cooking in batches, ladle about 1/4 cup of batter into pan for each pancake. When pancakes begin to bubble around edges it is time to flip pancakes over. Cook till golden brown.

Makes: 12 pancakes


Chive and Black pepper Waffles
1/2 batch of BG Master Batter
3 tablespoons thinly sliced chives
1 teaspoon fresh ground black pepper
4 tablespoons melted butter

1.Gently stir chives and black pepper into batter.
2.Use about 1/4 cup of batter for each waffle. Add batter to preheated waffle iron and cook until golden and crisp.

Makes: 12 waffles


Avocado Buttermilk Ranch Sauce
1 ripe avocado
1 tablespoon fresh dill
1/4 cup parsley leaves
2 garlic cloves
1/4 cup chopped white onion
1 tablespoon white vinegar
1 teaspoon ground black pepper
2 teaspoons salt
2 cups buttermilk

1.Add all ingredients to a food processor and pulse until finely chopped. Pour in the buttermilk and process till smooth and creamy. Re-season with salt and pepper in needed.

Yields: 3 cups


Maple Hot Sauce
1 tbsp vegetable oil
2 tbsp butter
6 red finger chillies, seeded and stemmed, chopped
3 garlic cloves, chopped
2 shallots, chopped
1 (14.5 ounce) can crushed tomatoes
juice of 2 limes
1/4 cup chopped cilantro
3 tbsp white vinegar
1/4 cup maple syrup
Salt and ground black pepper to taste

1.Heat oil and butter in a saucepan over medium heat. Add chillies, garlic, shallots. Cook until vegetables soften and begin to caramelize, about 10-12 minutes. Pour in the crushed tomatoes and bring to a boil. Add salt and pepper to taste, cook for 8 minutes. Remove from heat and let cool.
2.Add cooled tomato mixture to blender along with remaining ingredients. Blend till smooth.

Yields: 3 cups


Banana Chips and Walnut Crusted Chicken Tenders
2 large chicken breasts, skinless, boneless (about 1 1/4 pounds)
2 tsp salt
1 tsp ground black pepper
4 ounce sweetened banana chips
4 ounce walnut halves
1/2 cup all purpose flour
2 eggs, whisked
vegetable oil for deep frying


1.Add enough oil to a frying pan to fill 2 inches from the bottom. Heat oil to 350F.
2.Cut each chicken breast into 6-8 thick strips or tenders. Season with salt and pepper, set aside.
3.Add banana chips and walnuts to a food processor and process until they become coarse crumbs. Set up a dredging station by filling a shallow dish with flour seasoned with salt and pepper, another dish with eggs, and a third dish with banana/walnut crumbs.
4.Dredge the chicken tenders first in flour, then in egg, then in banana/walnut crumbs. Shake off excess crumbs and fry in preheated oil for 6-8 minutes or until fully cooked and golden brown. Re-season with extra salt while chicken is warm. Serve with Maple Hot Sauce.

Makes: 12-16 chicken tenders

Chipotle Buttermilk Chicken Nuggets
1 cup buttermilk
1 chipotle in adobo, minced
2 tbsp sauce from chipotle in adobo
2 tsp salt
1 tsp ground black pepper
2 large chicken breasts, skinless, boneless (about 1 1/4 pounds).
1/2 cup fine yellow cornmeal
1/2 cup all purpose flour
vegetable oil for deep frying

1.Cut chicken breast into 2 inch chunks or nuggets, set aside. In a large bowl, whisk together the buttermilk, chipotle, salt and pepper. Add the chicken to the buttermilk mixture and marinade anywhere from 3 hours to overnight in the refrigerator.
2.When ready to fry: Heat enough oil in a frying pan to fill 2 inches from the bottom. Heat to 350F.

3.Remove chicken from the fridge and using a mesh strainer, strain out the buttermilk marinade. Whisk together the cornmeal and flour in a shallow bowl. Add chicken nuggets to flour mixture and roll around to fully coat chicken. Fry nuggets in preheated oil for 6 minutes or until fully cooked and golden brown. Re-season with extra salt while chicken is warm. Serve with Avocado Buttermilk Ranch Sauce.

Serves: 4

Pickled beets recipe in the comments!

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