by Paul Cormier, Salamanders of Kemptville
Today’s recipe was originally one from the Deep South and called for fried chicken. However, we have modified it to help reduce the fat and calorie content. So, this recipe is simply named Chicken on a Waffle, replacing frying with either baking or broiling. This recipe works great for a brunch involving four good eaters with a salad, Caesar or otherwise.
Chicken on a Waffle
Ingredients
The Chicken
- 2 large chicken breasts split in half lengthwise or scalloped
- 1 ½ cups of buttermilk for the marinade
- 1 teaspoon black pepper, sweet paprika and salt
- 2 teaspoons of garlic powder and warmed up honey
The Waffles
- 2 ½ cups of flour
- 2 cups of additional buttermilk for the waffles
- 1 tablespoon of baking powder
- 2 tablespoons of brown sugar
- 1 teaspoon of ground cinnamon
- ½ cup of vegetable oil
- 2 large eggs, separated
- 1 teaspoon of vanilla extract
- Grated cheese, e.g., Parmesan or Monterey Jack (optional)
Preparation
- Mix the buttermilk, pepper, paprika, salt, garlic powder and honey together
- Place the chicken scallops in a bowl and pour the marinade mixture over them
- Cover with plastic film and refrigerate for three hours or overnight
- Meanwhile, prepare your waffle batter, starting with placing the egg whites in a bowl
- Beat the egg whites until stiff and whisk in ¼ cup of the flour, the sugar and cinnamon
- In a separate bowl, mix the buttermilk, vegetable oil, egg yolks and vanilla
- Whisk all of the ingredients together and fold in the egg whites
- To bake your chicken, place the breasts in a shallow pan with the marinade
- Cook in a 350F oven till done (but not overdone)
- To broil them, dry the breasts and broil them using a broiling pan (also don’t overcook)
To cook your waffles, prepare them as you normally would
To serve, place a waffle on a plate, top with a chicken breast and drizzle some of the hot marinade over each. Sprinkle some grated cheese for extra flavour if you wish and bring to the table right away. You can also trim with oregano flakes or chives. The salad is extra…
As always, don’t hesitate to be in touch at pcormier@ranaprocess.com.
