Chicken and Waffles

Chicken and Waffles

Chicken and Waffles

Artist

Sarah Haftorson
Illustrator and Motion Designer
sarahhaftorson.com

Country

USA

Ingredients

For Waffles:
2 cups flour
2 tsp baking powder
1 tsp baking soda
1 Tbsp sugar
1/2 tsp salt
4 eggs
2 cups milk
1/2 cup butter, melted
1 tsp vanilla extract

For Chicken:
Chicken (cut of your choice)
Flour
Eggs
Panko
Salt

Optional Toppings:
Bacon
Cinnamon & Sugar
Syrup

About this Recipe

This unexpected pairing combines sweet Belgian waffles with savory soul food and a touch of Japanese influence. Chicken and Waffles can be served for breakfast, lunch, and dinner. I love making it for my family, and we always go back for seconds!

Instructions

For Waffles:

You will need: 1 large bowl, 2 medium bowls, a sifter, mixer, and waffle iron.

  • Sift all dry ingredients together in a medium bowl. Set aside.
  • Separate the egg yolks and egg whites. Place egg whites in a medium bowl. Set aside.
  • In a large bowl, beat the egg yolks. Beat in milk, melted butter, and vanilla extract.
  • Add dry ingredients to liquid mixture and blend well.
  • In a separate bowl, whip egg whites until fluffy and stiff.
  • Fold in egg whites to liquid mixture.
  • Lightly grease Belgian waffle iron before heating up iron.
  • Once waffle iron is preheated, pour batter into iron.
  • Optional: sprinkle cooked bacon bits into the batter in the iron.
  • Cook until light golden and remove from iron.
  • Optional: fry the waffle in a small pan of butter and sprinkle with cinnamon and sugar.

For Chicken:

  • Set out 3 shallow bowls for salted flour (season as desired), 2-3 beaten eggs, and panko
    (Japanese breadcrumbs).
  • Bread the chicken by placing it in flour, then egg, then panko.
  • Fry the chicken in bacon fat or desired oil until golden.

Plating:

  • Place whole or quartered waffles on plate.
  • Place fried chicken on or beside waffles.
  • Top with syrup, butter, bacon bits, and additional cinnamon and sugar as desired.
  • Enjoy!

Note: For extra tender chicken, marinate and chill chicken in buttermilk overnight or 4 hours before cooking.