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Through the Eyes of Art: Grab These Chicken & Waffles Ingredients For a Soul Food Sunday Cookalong With Special Guest Chef Danielle Alex!

Chicken and Waffles

The Chosen Few and Museum of Pop Culture (MoPOP) present the 8th annual Through the Eyes of Art, a Black History Month celebration. The event brings together artists, community leaders, politicians, and tastemakers from across the state of Washington to celebrate the Black experience.

This year’s theme is The Cookout, and throughout the month, we’ll be immersing ourselves in programming that explores amazing soul food cuisine, spotlights Seattle’s Black-owned food establishments, and dives deeper into issues related to health and wellness, food justice and access. Check out our complete schedule of online events!


At 2 p.m. PST this Sunday, February 28, gather your friends and family (virtually!) and join us and special guest chef Danielle Alex on Facebook Live for an easy-to-follow soul food Sunday cookalong featuring some soul food favorites: chicken and waffles!

Pacific Northwest native, Danielle Alex attended The Culinary Institute of America and got an MBA in Hospitality in Paris. She launched her own business, becoming a private chef for celebrities like Grammy Award-winning singer-songwriter Alicia KeysNBA star Carmelo Anthony, former Seahawks star Shaun Alexander, and more. She has been featured on the Food Network, The Today Showand has a blog called Diversity Kitchen.

Here's a look at what we'll be making with Danielle this Sunday. Make sure to get your ingredients together in advance! 

Danielle Alex Gluten-Free Chia Oatmeal Waffles

Gluten-Free Chia Oatmeal Waffles

About 4 servings, 6-inch waffles, yield 2 ¼ cup batter | Prep Time: 20 minutes 

Danielle Says: "Breakfast is the most important meal of the day. It jump starts your day by feeding your brain, kick starting your metabolism, and giving you fuel for the day. I love breakfast food, especially waffles and pancakes!"

Ingredients:

  • 1 cup gluten-free flour, such as *Bob's Red Mill Gluten Free 1-to1 Baking Flour
  • ½ cup quick oats
  • 1 tablespoon chia seeds
  • 2 teaspoons baking powder
  • ¼ teaspoon fine sea salt
  • 1-2 tablespoons agave or granulated sugar or coconut sugar
  • 1 ¼ cup almond milk or milk of choice
  • 1 large egg
  • 2 tablespoons sunflower/safflower oil

*available at Safeway, Whole Foods or Amazon.com

Directions: 

  1. Preheat oven to 200° and line baking sheet with a wire rack or parchment. Turn on waffle iron.
  2. Combine flour, oats, chia seeds, baking powder and salt together in a medium bowl. In a separate bowl whisk together the milk, egg, and oil. Combine the wet mixture to dry ingredients and let rest for at least 10 minutes so chia seeds and oats absorb liquid.
  3. Spray the waffle iron with non stick cooking spray. Pour the batter by the ½ cup into the middle of the iron. Cook waffles until they are golden brown (about 2-3 minutes).
  4. Transfer the waffle to the lined baking sheet, keeping them warm in the oven, while you prepare the remaining waffles.

Danielle Alex Chicken Tenders with Pumpkin, Sesame and Poppy Seed Breading

Chicken Tenders with Pumpkin, Sesame and Poppy Seed Breading

About 3-4 servings | Prep Time: 25 minutes 

Danielle Says: "These are not your childhood chicken tenders.. but they should be! Chicken tenders are a childhood favorite of mine. Snack, salad, lunch, or dinner, these tenders make the cut."

Ingredients:

  • 1 ½ teaspoons salt
  • 1 ½ teaspoons paprika
  • 1 ½ teaspoon garlic powder
  • 1 teaspoons black pepper
  • 1 cup all purpose flour, or gluten free flour
  • 2 large eggs
  • 2 cups panko breadcrumbs, or gluten free panko
  • ¼ c pumpkin seeds, chopped
  • 2 tablespoons sesame seeds
  • 2 tablespoons poppy seeds
  • 2 pounds organic chicken breasts, cut into 1-1 ½ inch strips
  • sunflower oil and safflower oil

Directions

  1. Take two large baking sheets, line one with parchment and the other with a wire rack and paper towel underneath. In a small bowl combine the salt, paprika, garlic powder, and black pepper. Get 3 large bowls. In the first bowl add the flour and mix in 2 teaspoons of the seasoning salt. In the second bowl, scramble the eggs and set aside. In the third bowl combine the panko, pumpkin, sesame and poppy seeds.
  2. Sprinkle the chicken with the seasoning salt, making sure both sides of the chicken are seasoned. Start by using only 1- ½ teaspoons to season both sides of the chicken.
  3. In a large skillet add enough oil so it is an inch deep in the pan. Turn the flame on medium high and heat until the temperature reaches 375˚ F. While the oil is heating up, start breading the chicken, in small batches, using the 3-stage breading procedure. First, place the chicken tenders in the flour mixture, coat each tender evenly and dust off any excess flour. Then place the chicken in the egg wash, making sure each tender is covered in egg wash. Place the tenders in the panko mix, rolling the chicken in the mix and packing it around each tender so a nice coating covers each piece. Be sure not to over crowd the bowls with chicken, as you want each tender properly coated. Place all breaded tenders on the parchment lined baking sheet. 
  4. Once the tenders are all breaded, place the chicken into the skillet and cook for 4-6 minutes on each side until golden brown. When the chicken is cooked it will reach an internal temperature of 165˚ F. If the chicken is browning too fast be sure to lower the heat. Place cooked chicken on the baking sheet lined with the rack and paper towel. Serve and eat while hot.

Thank you to our generous sponsors of Through The Eyes of Art: Safeway, Seattle Seahawks, and Hotel Theodore.


Learn more about MoPOP's Black History Month celebration, Through the Eyes of Art: The Cookout + for contests, the latest news, and behind-the-scenes content, be sure to follow us on YouTubeFacebookInstagram, and Twitter.

If you like what you see, support our work by planning a visit or making a donation to MoPOP today!

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