This week marks the beginning of National Waffle Week, National Biscuit Month, Better Breakfast Month, and National Chicken Month. to celebrate, we decided to put together a few recipes that our readers have requested over the past few months.
Inspired by Hash House a Go Go in Las Vegas, this recipe for fried chicken and waffles combines herbs, cornflakes and bacon for a brunch dish sure to impress your guests.
Sage Fried Chicken:
- 2 (8-ounce) airline chicken breasts
- 1 egg, beaten
- 2 cups Kellogg’s cornflakes
- 2 teaspoons freshly minced sage (mixed with cornflakes)
- Oil or cooking spray for pan
- 1 1/3 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 2 eggs, separated
- 1/2 cup butter, melted
- 1 3/4 cups buttermilk
- 4 slices hardwood bacon, cooked
- 2 pieces Sage Fried Chicken
- Maple Syrup, optional
- Fried leeks, for garnish, optional
- Rosemary sprigs, for garnish, optional
- Frying pan
- Waffle iron
- Wooden skewers
Sage Fried Chicken:
Dip and coat airline chicken breasts in egg then cornflake mixture. Deep-fry for 5 to 6 minutes until golden brown and crispy on all sides.
Preheat waffle iron and coat well with oil or nonstick spray. In a large mixing bowl, whisk all dry ingredients together.
Separate the eggs, placing the whites in a small bowl for mixing. Add the yolks to the dry ingredient mixture, along with the milk and melted butter, blend. Beat whites until moderately stiff; fold stiff egg whites into mixture. Pour mixture into hot waffle iron. Place 2 slices of cooked bacon diagonally over each other and the waffle, making an X shape. Close the waffle iron lid. Cook until golden brown and slightly crispy.
Remove, and cut into 4 squares on a cutting board. Place 2 waffle squares side by side on a plate then stack remaining 2 in the center on top of the first 2. Place the chicken breasts on top, and secure in the center of each chicken breast with a wooden skewer. Top with a reduction of maple syrup. Garnish with fried leeks and a fresh rosemary sprig.