Recipe courtesy of Hash House A Go Go

Sage Fried Chicken and Bacon Waffles

  • Level: Intermediate
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 1 large serving
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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
  1. 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.
  2. 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.

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