Compiled Recipe – Chicken and Waffles

Chicken and Waffles

* 1 cup milk
* 1 tbsp white vinegar
* salt
* ground black pepper
* 6 chicken pieces (drumsticks, thighs, wings, breast)
* ¾ cup all purpose flour
* 1 ¼ tsp garlic powder
* 1 ¼ tsp ground oregano
* ¾ tsp paprika
* vegetable oil (to deep fry)
* ½ chicken bouillon cube
* 1 tsp butter
* ½ tsp soy sauce
* 1 tbsp potato starch (or cornstarch) mixed with 1 tbsp water
* 1 cup all purpose flour
* ½ tsp ground cinnamon
* pinch ground nutmeg
* 2 tbsp sugar
* 1 tsp baking powder
* ¼ tsp salt
* 1 cup milk
* 1 tsp vanilla extract
* 2 large eggs
* 4 tbsp melted butter
* pancake syrup or maple syrup (to serve)

1) Combine milk and vinegar; let it sit for 10 minutes. Season mixture with salt and pepper. Pour over chicken and marinate in the refrigerator, covered, for 4 to 6 hours.

2) Combine flour, garlic powder, oregano and paprika. Season with salt and pepper. Drain chicken from marinade and dredge in flour mixture, shaking off excess.

3) Heat oil in a pan over medium high heat for deep frying. Fry chicken for 4 to 6 minutes per side, or until golden and cooked through. If chicken needs to cook further, finish cooking in a 375˚F pre-heated oven for 4 to 6 minutes or until cooked through.

4) Make the gravy: Boil 1 cup water in a pot over medium heat. Add bouillon cube and mix well. Add butter and soy sauce. Whisk in dissolved potato starch or cornstarch to thicken mixture. Season to taste. Keep warm.

5) Make the waffles: Pre-heat a waffle maker. Mix together dry ingredients in a medium bowl. Combine milk, vanilla and eggs in a large bowl. Gradually add butter and mix well. Combine dry ingredients and wet ingredients. Whisk well.

6) Fill waffle maker with batter and cook for 3 to 4 minutes or until crisp and golden.

7) Place waffles on a plate. Top with chicken. Drizzle with pancake or maple syrup. Serve gravy on the side.



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