chicken and waffles
chicken and waffles

Kick start your day with this American soul fried chicken and waffle recipe. Packed full of protein and flavour, it is one of our favourite breakfast dishes.

CHICKEN AND WAFFLES

Serves 4

The inspiration for this recipe comes from an American pairing of soul food and is simply fried chicken and a breakfast waffle. Though the exact traditions of the dish are unknown, it is stated that the two ingredients were used together when waffles were bought into American cuisine in the 1790’s. One thing we do know is that this high protein meal is one of our favourite breakfasts, and protein is good for your beard (so make sure you eat plenty of it!).

INGREDIENTS

Vegetable oil, for shallow frying
1/4 cup hot sauce
1 large egg, lightly beaten
8 chicken tenders (about 1 pound)
3/4 cup instant flour (such as Wondra)
1 teaspoon poultry seasoning
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
2 scallions, sliced, plus more for garnish
1 1/2 cups low-sodium chicken broth
4 buttermilk or Belgian-style frozen waffles
Maple syrup, for serving

METHOD

  • Heat about 1 inch of oil in a large cast-iron or heavy-bottomed skillet over high heat. Whisk the hot sauce and egg in a medium bowl; toss the chicken in the mixture to coat.
  • Combine the flour, poultry seasoning, and salt and pepper to taste in a medium bowl. Set aside 3 tablespoons seasoned flour in a separate bowl; dredge the chicken in the remaining seasoned flour until coated, shaking off any excess.
  • Place the chicken in the hot oil and fry until golden and cooked through, 2 to 3 minutes per side, turning once. Transfer to a rack to cool slightly; discard the oil.
  • Melt the butter in the same skillet and whisk in the reserved seasoned flour until smooth. Whisk in the scallions, then slowly pour in the broth. Bring to a simmer, whisking until the gravy is smooth. Meanwhile, toast the waffles.
  • Place a waffle on each plate and drizzle with maple syrup. Top with chicken and gravy and garnish with scallions.

Recipe courtesy of Food Network Magazine

TheBeardMag
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