Chicken and Waffles
Pair this brunch dish with a bubbly glass of Sekt!
INGREDIENTS
Chicken
2 Boneless Skinless Chicken Breast (lightly pounded and cut into 4 strips)
Vegetable Oil for Deep Frying
Buttermilk Brine
2 Cups of Buttermilk
1 TB salt
1 tsp. garlic powder
1 tsp. onion powder
1 TB hot Sauce
1 tsp smoked paprika
Seasoned Flour
2.5 cups all-purpose flour
½ cup cornstarch
2 tsp garlic powder
2 tsp onion powder
1 TB salt
2 tsp black pepper
Waffles
2 cups all-purpose flour
1.5 cup milk
2 eggs
3 TB of melted unsalted butter
4 tsp baking powder
1 TB sugar
1 tsp vanilla extract
1/2 tsp of salt
Chicken and Waffles
Makes 4 Servings | 40 min Prep & Cook Time
Directions
DIRECTIONS
For Chicken
1. Whisk together ingredients for buttermilk brine in a large bowl. Add cut chicken strips, cover, and allow to brine for a minimum of 1 hour or up to 24 hours. Refrigerate.
2. Once desired brine time is complete, combine seasoned flour ingredients in a large bowl and set aside.
3. Fill a Dutch oven with oil ½ full. Heat to 350 degrees Fahrenheit.
4. Once the oil has reached 350, begin removing chicken from brine. Dredge the chicken in flour and working in batches, fry each piece of chicken for 3-4 minutes on each side until cooked through.
For Waffles
1. Preheat waffle iron. Coat with cooking spray or melted butter.
2. In a large bowl, combine dry ingredients (flour, sugar, salt, baking powder) and whisk to combine.
3. In a separate smaller bowl, combine eggs, warm milk, butter and vanilla extract.
4. Add wet ingredients into the large dry ingredient bowl and whisk until ingredients are blended.
5. Pour a generous ½ cup scoop of batter on to the center of waffle maker. Allow waffle to cook until golden brown.
6. Plate waffle, top with chicken strips and sauce with syrup, honey butter or hot sauce to match your preferred taste! Enjoy with a Dry Riesling Sekt!