Recipe courtesy of Hash House A Go Go
Episode: Las Vegas
35 min
15 min
20 min
1 large serving


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


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.

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