Sweet & Savory: Chicken and Waffles Recipe by Two of a Kind

Entertaining, Recipes | | | 6 Replies

Chicken and waffles? We’ll admit — the combination sounded odd to us at first. But this recipe is truly love at first bite. The combination of sweet, salty and savory with lemon-dressed arugula certainly doesn’t disappoint. Try your hand at this delicious recipe (served on our turquoise Cambria dinnerware) from Two of a Kind for your next brunch, lunch or even dinner!

Baked Chicken and Cornmeal Waffles

Oven-Fried Chicken and Waffles With Arugula Salad

Make 4 servings

INGREDIENTS

Chicken:
1 1/3 cups panko bread crumbs
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 1” thick strips
salt and freshly ground black pepper
1 teaspoon mustard powder
1 egg
1 tablespoon honey
2 teaspoons Dijon mustard
1 teaspoon Sriracha sauce
2 tablespoons milk
1/2 cup all-purpose flour

Baked Chicken and Cornmeal Waffles3

Waffles:
2/3 cup yellow cornmeal
3/4 cup all-purpose flour
4 teaspoons sugar
3/4 + 1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon mustard powder (optional)
1 large egg, separated
1 1/6 cups buttermilk, at room temperature
3 tablespoons unsalted butter, melted and cooled slightly

Salad:
1 tablespoon olive oil
1/2 tablespoon freshly squeezed lemon juice
1/2 tablespoon honey
salt and freshly ground black pepper
4 cups arugula

Baked Chicken and Cornmeal Waffles2

INSTRUCTIONS:

Make the chicken:
1. Preheat oven to 375 degrees. Line a baking sheet with aluminum foil.
2. Put panko in a medium fry pan and drizzle with olive oil. Toast over medium heat until golden brown, stirring occasionally to prevent burning. Set aside.
3. Season chicken strips with salt, pepper and mustard powder.
4. In a medium bowl, whisk together egg, honey, mustard, Sriracha sauce and milk.
5. Dredge chicken in flour and shake off excess. Then dip in egg mixture and let excess drip off. Finally, coat chicken with toasted panko, pressing to adhere.
6. Place chicken on prepared baking sheet and bake until cooked through and golden brown, about 15-20 minutes.

Make the waffles:
1. In a medium bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, salt and mustard powder (if using); mix well.
2. In a separate bowl, combine the egg yolk and buttermilk; mix well. Gradually whisk in the butter.
Add the wet mixture to the dry mixture and mix just until the batter is combined.
3. In a clean small bowl, beat the egg white until soft peaks form. Then, gently fold the egg white into the batter with a rubber spatula.
4. Preheat a waffle iron. Follow the directions on your waffle iron to cook the waffles; you do not need to grease the iron as the butter in the batter will allow the waffles to easily release. Set aside until ready to serve.

Make the salad:
In a large bowl, whisk together olive oil, lemon juice and honey. Season to taste with salt and pepper. Add arugula to bowl and toss to coat.

To assemble:
Place 1-2 waffles on a plate (depending on how big your waffles are). Top with a few chicken strips and a handful of the arugula salad. Drizzle with maple syrup just before serving.

 

You might also like: Sweet Summer Desserts: Strawberry Cream Cheese Cake

6 thoughts on “Sweet & Savory: Chicken and Waffles Recipe by Two of a Kind

  1. Pingback: Oven-Fried Chicken and Waffles with Arugula Salad - Two of a Kind

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  3. Pingback: Arugula Citrus Salad « Keitochan Says:

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