Chicken and Waffles

Chicken Ingredients

  • 4 skinless, boneless chicken breasts (6 to 8 ounces each), cut on an angle into thirds
  • 1/2 cup sour cream
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • Finely grated zest of 1 lemon
  • Kosher salt and freshly ground black pepper
  • 5 cups cornflakes, finely crushed
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped fresh thyme
  • 6 tablespoons unsalted butter, at room temperature

  • Waffle Ingredients
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups milk
  • 1 tablespoon vanilla extract
  • 4 large egg whites plus 2 large egg yolks
  • 8 tablespoons (1 stick) salted butter, melted
  • 1 to 2 jalapenos, chopped

  • Sauce Ingredients
  • 1 cup pancake syrup
  • 1/4 cup bourbon
  • 4 tablespoons (1/2 stick) salted butter
  • 1/4 teaspoon cayenne pepper

Difficulty: ★★★☆☆

Description: As long as you have both chicken and waffles, there's no wrong way to create this dish, but here's one fantastic recommendation.

Chicken Directions:

  1. Position a rack in the upper third of the oven and preheat to 450 degrees F.
  2. Coat a rimmed baking sheet with cooking spray.
  3. Toss the chicken pieces with the sour cream, garlic powder, cayenne, lemon zest, 1/4 teaspoon salt and a few grinds of black pepper in a large bowl to coat. Set aside.
  4. Put the cornflakes in a shallow dish and stir in the olive oil, and a pinch each of salt and black pepper.
  5. Coat the chicken in the cornflake mixture, pressing to adhere.
  6. Place on the prepared pan and lightly coat with more cooking spray.
  7. Bake until lightly browned on top and cooked to 165f internal temp, about 25 minutes.

Waffle Directions:

  1. Preheat the waffle iron to the regular setting.
  2. Sift together the flour, sugar, baking powder and salt in a bowl.
  3. In a separate bowl, whisk together the milk, vanilla and 2 egg yolks.
  4. Pour over the dry ingredients and very gently stir until halfway combined. Pour in the melted butter and chopped jalapenos and continue mixing very gently until combined.
  5. In a separate bowl (or using a mixer), beat the 4 egg whites with a whisk until stiff. Slowly fold them into the batter, stopping short of mixing them all the way through.
  6. Scoop the batter into your waffle iron in batches and cook according to the manufacturer's directions.

Sauce Directions:

  1. Pour the pancake syrup and bourbon in a small pot and bring to a boil. Turn down the heat and simmer for 3 to 4 minutes. Turn off the heat and whisk in the butter 1 tablespoon at a time, then the cayenne.

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