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.