Chicken and Savory Waffles
A 25-minute savory approach to Chicken and Waffles with these yeasted waffles filled with garlic, chives, parsley and thyme, loaded with shredded cheddar cheese, topped with breaded chicken and drenched in maple syrup.
Servings: 6 people (12 4x4 squares)
Equipment
- waffle iron
Ingredients
- 1 pound breaded chicken chunks cooked
- 1 ¾ cup milk
- 2 teaspoons vinegar
- 2 teaspoons yeast
- 1 Tablespoon granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 1 ½ teaspoon baking powder
- 4 teaspoons freeze-dried chives
- 4 teaspoons freeze-dried parsley
- 1 ½ teaspoons freeze-dried thyme
- 1 ½ cups cheddar cheese finely shredded
- 3-4 cloves garlic finely minced
- 2 large eggs
- ¼ cup melted butter
Garnishes:
- Maple syrup
- Shredded cheese
- Freeze-dried parsley
Instructions
- Bake breaded chicken chunks according to directions on bag/box.
- Add milk and vinegar to large glass measuring bowl. Warm in the microwave for 30-45 seconds, until lukewarm but not hot. Sprinkle yeast and sugar over warm milk and stir slightly. Set aside to allow yeast to bubble.
- In a separate bowl, combine flour, salt, baking soda, baking powder, chives, parsley, thyme and cheese. Whisk together thoroughly.
- Finely mince garlic and add to yeast mixture, along with whisked eggs and melted butter. Stir together.
- Add dry ingredients and stir until just combined. Set aside for 5-10 minutes to gain some rise, while waffle iron heats.
- Add approximately a ½ cup of batter to each 4x4 waffle iron square. Cook to desired crispness.
- Serve with cooked breaded chicken chunks, and garnishes such as: maple syrup, shredded cheese, parsley.