Sage Fried Chicken and Bacon Waffles

Name: Sage Fried Chicken and Bacon Waffles
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 1 large serving
Cuisine: american
Ingredients: 2 (8-ounce) airline chicken breasts (boneless, skin-on breast with the first wing joint attached); 1 egg, beaten; 2 cups cornflakes; 2 teaspoons freshly minced sage (mixed with cornflakes); Nonstick cooking spray; 5 cups all-purpose flour; 1/4 cup sugar; 1 1/2 tablespoons baking powder; 2 tablespoons salt; 3 eggs; 2 cups buttermilk; 2 cups milk; 2 tablespoons vanilla extract; 1/2 cup melted, unsalted butter; 4 slices hardwood bacon, cooked; 2 pieces Sage Fried Chicken; Maple Syrup, optional; Fried leeks, for garnish, optional; Rosemary sprigs, for garnish, optional

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Level: Intermediate
Total: 35 min

Prep: 15 min
Cook: 20 min

Yield: 1 large serving

Level: Intermediate
Total: 35 min

Prep: 15 min
Cook: 20 min

Yield: 1 large serving

Ingredients

Sage Fried Chicken:

2 (8-ounce) airline chicken breasts (boneless, skin-on breast with the first wing joint attached)

1 egg, beaten

2 cups cornflakes

2 teaspoons freshly minced sage (mixed with cornflakes)

Bacon Waffles:

Nonstick cooking spray

5 cups all-purpose flour

1/4 cup sugar

1 1/2 tablespoons baking powder

2 tablespoons salt

3 eggs

2 cups buttermilk

2 cups milk

2 tablespoons vanilla extract

1/2 cup melted, unsalted butter

4 slices hardwood bacon, cooked

2 pieces Sage Fried Chicken

Maple Syrup, optional

Fried leeks, for garnish, optional

Rosemary sprigs, for garnish, optional

Directions

Special equipment:

Square waffle iron Wooden skewers

To make Sage Fried Chicken: Dip and coat chicken breast in egg then cornflake mixture. Deep-fry for 5 to 6 minutes until golden brown and crispy.
To make Bacon Waffles: Preheat waffle iron and coat well with nonstick spray. In a large mixing bowl, combine all of the dry ingredients and set aside. In a separate bowl, beat the eggs and mix in the buttermilk, milk, vanilla and butter. Pour the wet ingredients into the dry, stirring together lightly, leaving the batter slightly lumpy. Using a 6-ounce ladle, pour the batter in the center of the hot waffle iron. Place 2 slices of cooked bacon diagonally over each other and the waffle, making an X shape. Close the waffle iron lid. Cook until golden brown and slightly crispy. Remove to cutting board and cut into 4 squares. Place 2 waffle squares side by side on a plate then stack remaining 2 in the center on top of the first 2. Place the chicken breasts on top of this and secure in the center of each chicken breast with a wooden skewer. Top with warm maple syrup. Garnish with fried leeks and a 12-inch rosemary sprig.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.