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"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


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Sunday, January 19, 2014

Chicken & Waffles


The first time I tried chicken and waffles was in Las Vegas and I fell in love.   It seems like an odd combination, but crispy, salty fried chicken with sweet waffles & syrup is a match made in heaven.  

This recipe from Chatelaine magazine lightens the dish up considerably by baking cornflake-crusted chicken breasts and adding corn flavour to the waffles.  I made a few tweaks to the recipe to add even more flavour, but it was a huge success and we'll be having this again.

Here's what you need:



For the chicken:
2 cups cornflakes
1/2 
teaspoon Italian seasoning
1 egg yolk (reserve the white for the waffles)
tablespoon honey, divided
tablespoon Dijon mustard
2 large skinless, boneless chicken breasts (about 500 g)
1/4 
teaspoon salt
1 tablespoon water
1/4 teaspoon cayenne


Preheat the oven to 350 degrees.  Crush the cornflakes in a bowl and add the Italian seasoning.  


Mix the egg yolk, mustard and a tablespoon of honey in a separate bowl.  Cut each chicken breast in half and season with salt and pepper. Coat the pieces in the mustard mixture.


Then roll the chicken in the cornflake mixture until completely covered.  


Place the chicken on a foil-lined baking sheet and bake for 22-25 minutes until chicken is cooked though.  


While the chicken cooks prepare the cayenne- honey syrup.  Combine cayenne and 1 tablespoon of water in a small pan.  Bring to a boil, remove from heat, and add 2 tablespoons of honey.  


For the waffles:  

1/3 cup all-purpose flour
1/3 cup whole wheat flour
1/4 cup fine cornmeal
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 
teaspoon baking soda
1/4 
teaspoon salt
1 cup buttermilk
1/3 cup canola oil
2 egg whites
1 tablespoon granulated sugar
1/2 cup frozen corn kernels, thawed
4 green onions, chopped


Mix together the flours, cornmeal, cornstarch, baking soda and powder and salt.  


I didn't have buttermilk so I made some by combining a cup of milk with a tablespoon of vinegar.  Gently stir the buttermilk and oil into the dry ingredients. 


Beat the egg whites with an electric mixer until soft peaks form.   


Sprinkle with the sugar and beat again until glossy, stiff peaks form.


Fold the egg whites into the waffle mixture until just combined.


Gently mix in the corn and green onions.  


Preheat the waffle maker and spray with cooking spray.  Ladle in batter and cook, according to directions until crispy and browned.  


Once done, place the waffles in a warm oven repeat with the rest of the batter.


Serve the waffles and chicken together, both drizzled with the cayenne-honey syrup.  I served this with steamed green beans and it was just delicious.  The spicy, sweet syrup ties together the crispy chicken and savoury waffles.  You've got to try this!  


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