For the sage
fried chicken: Preheat oil in a large, deep pot to 350 degrees F. Combine the pastry flour
, cornstarch, cereal, seafood
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.