For the sage
fried chicken: Preheat oil in a large, deep pot to 350 degrees F. Combine the pastry flour
seasoning and sage in a large bowl, being careful to only lightly crush
the cornflakes. Dredge
the chicken first in the egg wash
, and then carefully toss in the crust
mixture, making sure to press the mixture onto the chicken.
the chicken in the oil for 5 to 6 minutes. Preheat a waffle iron
Pour the batter into the hot waffle iron and lay the bacon strips in an "X" across the batter
, leaving a 1/2-inch overlap in the corners. Cook the bacon-filled waffle until crispy, 4 to 5 minutes. Cut into 4 pieces.
On a large oval platter, place 1 waffle piece in the center lengthwise, stack 2 more almost overlapping in the center and then place the last waffle lengthwise to overlap. Place the sage fried chicken on top of the waffles
and secure with a wooden skewer
. Place a rosemary
sprig alongside and top with maple reduction
and fried leeks. Stab a steak knife through the chicken and waffles.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.