Sage Fried Chicken and Bacon Waffles

Recipe courtesy Hash House A Go Go
TOTAL TIME: 35 min
Prep: 15 min
Inactive Prep: --
Cook: 20 min
YIELD: 1 large serving
LEVEL: Intermediate

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:
      SPECIAL EQUIPMENT:
      • Square waffle iron
      • Wooden skewers
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      Directions

      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 professional chefs and has been scaled down from a bulk recipe provided by a restaurant. 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.

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