Guru Chicken and Waffles and Shrimp and Waffles
Either boneless or chicken on the bone can be used. We went with boneless because it’s easier to eat. We also went with boneless shrimp for the same reason.
The waffle batter can be made as much as two days before use, and the waffles can be cooked 30 minutes ahead and held in a warm (170°) oven.
Using an electric waffle iron like this one takes all of the guess work out of the actual cooking of the waffles.
- 2 Eggs
- 2 cups All-purpose flour
- 1¾ cups Whole milk
- ½ cup Vegetable oil
- 1 tablespoon White sugar
- 4 teaspoons Baking powder
- ½ teaspoon Kosher salt
Combine all ingredients in a suitable bowl and whisk until well mixed.
It is normal for there to be some small lumps.
Chicken for Frying:
- 1lb Boneless, skinless chicken breasts
- 1lb Boneless, skinless chicken thighs
- 1 quart Vegetable oil
- 2 cups Whole milk
- 1 egg
- 2 cups All-purpose flour
- 6 cups Panko bread crumbs
- Louisiana Love Seasoning Blends to taste
Preheat oven to 170°
If the breast meat is very thick cut them along their length. This will shorten the cook time.
Season chicken meat well with Louisiana Love and reserve in a bowl.
Heat vegetable oil in a shallow, heavy pan to 375°
Set up a frying station with suitable plates for the flour and bread crumbs, and a bowl for the egg and milk, and season them with Louisiana Love.
Pro Tip: Don’t put all of the panko in a bowl at one time. Start with 2 cups and as the breadcrumbs get lumpy, replace them with fresh bread crumbs.
Set up a cooling rack over a sheet pan, or line a cookie sheet with paper towels.
Batter the chicken as follows: 1) flour, 2) egg wash, 3) bread crumbs.
Fry in oil, turning once until 165° in the thickest part is reached.
Remove to the cooling rack and place in the oven.
Allow oil to recover to 375° before frying again.
Spiced Cane Syrup:
- 1 cup Steen’s Cane Syrup
- 2 tablespoons Hot sauce (we used Tabasco Family Reserve)
- 1 teaspoon Louisiana Love Extra Love
Combine all ingredients in a small, heavy pot and simmer for 5-7 minutes until thickened.
Sautéed Shrimp in Cream Sauce:
- 1 lb. 21-30 Louisiana Shrimp
- 2 tablespoons Unsalted butter
- ½ cup Dry white wine (chardonnay)
- 2 cups Heavy whipping cream
- 1 tablespoon Corn starch (dissolved in 2 tablespoons cold water)
- 1 tablespoon Fresh dill
- 1 tablespoon Fresh Lemon juice
- ¼ cup Green onions (sliced)
Season shrimp with Louisiana Love and set aside.
In a large, heavy skillet over medium-high heat, melt butter.
Once foaming, add shrimp and sauté until just pink, then remove and reserve.
Add wine to pan and reduce by half.
Add cream and bring to boil for 2-3 minutes.
Whisk in ½ of the corn starch solution and reduce to simmer.
Note: Add additional corn starch to reach desired thickness if needed.
Return shrimp to pan, cooking for 3-5 minutes.
Add lemon juice, dill, and green onions.
Taste and adjust seasoning.