Do you like chicken? Yes! Do you like waffles? Yes! Then I implore you to try this recipe! I know it sounds like an odd combination, but I promise this is a match made in heaven. It’s like a honey-roasted peanut – the perfect blend of salty and sweet.
I’ve heard of chicken and waffles before and the idea has always peaked my interest. What prompted this attempt was a handful of left over Eggo waffles. As an aside, and feel free to skip this section, why left-over? Well a while ago, Aquaman and I were grocery shopping, a rarity as the junk food purchased when we’re together seems to grow exponentially. Anyway, back to the waffles, Aquaman saw them and we both remarked how long it had been since we had eaten them and why had we given them up? I especially love breakfast foods for dinner. So there we were, checking out and suddenly it struck me. We hadn’t purchased Eggo waffles in such a long, long time, because it had been a very long time since we had owned a toaster. Now I know that you can bake them, but it kinda seems to defeat the purpose of a frozen waffle. So ultimately I had left over Eggos and am I ever glad I did…
Ingredients:
- Lots of Vegetable Oil, for frying
- ¼ Cup Hot Sauce
- 1 Large Egg, beaten
- 1 Pound Chicken Tenders
- ¾ Cups Instant Flour (I used Wondra)
- 1 Teaspoon Poultry Seasoning
- 3 Tablespoons unsalted Butter
- 2 Scallions, plus more for garnish
- 1 ½ Cups Chicken Broth
- 4 Buttermilk or Belgian-style Waffles
- Maple Syrup, for serving
- Kosher Salt and freshly Ground Pepper
Source: www.foodnetwork.com
Preparation:
First, heat about 1 inch of the Vegetable Oil in a large skillet. Whisk the Hot Sauce and the Egg in a medium bowl. ( I used Frank’s because “I put that sh*t on everything!) Toss the chicken in the mixture to coat. Now combine the Flour, Poultry Seasoning, Salt and Pepper in another medium bowl. Go ahead and set aside 3 Tablespoons in a separate bowl. Dredge the Chicken in the remaining seasoned Flour until coated, making sure to shake off any excess.
Place the Chicken strips in the hot Oil and fry until golden and cooked through; 2-3 minutes per side, turning once. I didn’t want to overcrowd my Tenders, so I fried in batches. Once cooked, transfer the Tenders to a rack to cool slightly. Discard the Oil.
Add the Butter to the same skillet and once melted, whisk in the reserved Flour until smooth. Next add the Scallions and then slowly pour in the Chicken Broth. Bring the Sauce to a simmer, whisking until the gravy is smooth and creamy.
Meanwhile toast the Waffles. Once toasted place one Waffle on each plate and drizzle with Maple Syrup.
Top each Waffle with a few of the Tenders, add the Gravy and lastly top with Scallions for garnish. Absolutely gorgeous!
This is now a new family favorite and I have a feeling it will be much requested!
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