Chicken and Waffles

Chicken and waffles is made such a big deal of for a reason; it is really, really good! Now first off we are going to dust off the waffle iron and make some waffles. If you don’t have a waffle iron then go get one! They are inexpensive and homemade waffles can be customized, don’t have chemicals, and yes, they freeze and crisp up in the toaster just like the commercial kind. My waffle iron even has a little light that goes off letting me know that my waffles are done and it has a griddle side so I can use it for pressing sandwiches. You are probably moaning about the time this recipe will take you but even the skinniest person burns at least 140 calories per hour cooking so you’ll be able to eat the chicken and waffles with less guilt! My waffle iron makes four square waffles each time and this recipe made twelve. You will need:

2 cups flour (whole wheat, regular, any combo you desire)

2 large eggs

1 ¾ cups milk

½ cup oil, melted butter or margarine (if I was making these for breakfast I would use ¼ cup no sugar applesauce and ¼ cup oil instead)

1 tablespoon sugar

2 tablespoons malted milk powder

4 teaspoons baking powder

1 teaspoon vanilla

¼ teaspoon cinnamon

¼ teaspoon salt

Mix the dry ingredients in a bowl. Divide the eggs and place the whites in a separate bowl and the yellows with your oil and milk. Whisk the dry ingredients and then mix in the wet except for the whites. There will be lumps and that is fine just leave them you don’t want to mix the batter too much. Now you can pull out an electric hand mixer or you can burn some extra calories and whisk those egg whites like crazy until they form soft peaks, your choice. Once that is done fold the whites into the batter and bake your waffles according to the instructions that came with your machine. Allow to cool on a wire rack and then you can set these aside. I did my waffles in the morning and saved them in the refrigerator until I needed them. Homemade waffles are better if you crisp them up in a toaster just before serving.

Now for the chicken part! I had four large boneless, skinless breasts that I butterflied so they would not be thick. Having the chicken thin means my coating won’t burn before the chicken is done. I preheat my oven to the lowest setting to keep the chicken warm while I cook the remaining pieces. Adjust the ingredients to how much chicken you need. I used:

4 large (they just came that way) chicken breasts

1 cup of finely chopped pecans (nut allergy? Truly sorry, you can use Panko instead)

1 tablespoon of Creole seasoning (around here that means Tony Chachere’s)

2 eggs

¼ teaspoon hot sauce

2 tablespoons of water

salt and pepper

Put a pan on the stove and add enough oil to cover the bottom of the pan and give you about ¼ an inch of oil. Note: these could easily be baked in an oven just coat both sides with a little oil to crisp them. Mix the dry ingredients in one shallow dish and your wet in another. Salt and pepper the chicken and then dip chicken in wet and then dry. Place into the pan and cook both sides until brown. Do not overcrowd the pan or else you will have soggy chicken. When you are cooking the last of your chicken start toasting the waffles so everything will be done at the same time. I served the chicken with honey mustard I made by mixing whole grain mustard and honey then I put maple syrup on the waffles. Now you can eat!

3 Comments Add yours

  1. Aunt Cindy in Texas says:

    My mouth is watering! What is Panko? I’ve never heard of it.

    1. raisingwerewolves says:

      Japanese bread crumbs. Even Walmart carries them now so you should have no problem finding them. They stay crisp better than regular bread crumbs.

  2. Aunt Cindy in Texas says:

    I hadn’t thought about adding malted milk powder to waffle batter, but it would certainly up the flavor.

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