Fried Chicken & Waffles with Maple Garlic Dipping Sauce

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Fried Chicken & Waffles, thank you.

Seriously. I distinctly remember the first time that I rocked a plate of perfectly delicious fried chicken & waffles. I was in the great state of Tennessee at a roadside diner. I through caution to the wind, and life was changed.

Growing up in Canada, or more specifically in the Maritimes, the idea of chicken for breakfast seemed….crazy. It would never happen here. Well, unless you had pizza the night before, went out, enjoyed a couple cold ones, and rocked that same pizza again the next morning. And said pizza had chicken on it. Other than that, never. So when I saw chicken on a breakfast menu, I was…curious. Slightly creeped, but curious.

And turns out, the Great White North and our non-chicken in the morning ways, are wrong. Chicken is perfect for breakfast. And the combo of chicken and waffles is a thing of the gods. DELICIOUS. Perfect in every way, delicious for days, and an indulgence well worth the effort.

Short, sweet, & too the point today. I know, right. Whelp, we’re moving this week!!! PUMPED. So…back to packing.

Go make some fried chicken.

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Fried Chicken & Waffles with Maple Garlic Dipping Sauce

For the chicken;

4 chicken breasts

2 cups buttermilk

2 cups flour

1/2 teaspoon sea salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon cayenne

1 tablespoon sesame seeds

1 – 2 red chillies

2 green onions, finely sliced

For the waffles; 

2 cups flour

1/2 cup sugar

3 1/2 teaspoons baking powder

2 eggs, separated

1 1/2 cups whole milk

1 cup butter, melted

For the dipping sauce;

1 tablespoon sesame oil

3 tablespoons soy sauce

3 tablespoons maple syrup

1 tablespoon sriracha

2 garlic cloves, minced

Instructions!

Butterfly and split your chicken breasts in half, and place in a freezer bag. Cover with your buttermilk, and place in the fridge overnight.

In a bowl, combine your flour, baking powder, and sugar. In another bowl, add your egg yolks, milk, and butter, and whisk together. Add the dry to the wet ingredients, and stir together (but do not over whisk). Beat your egg whites until stiff peaks form, and fold them in to the batter.

Bake in a waffle iron according to the manufacturer’s instructions.

Heat 3 inches of canola oil in a deep dutch oven to 350 degrees.

Now, make the sauce. Grate your garlic into a small bowl. Add your soy sauce, sriracha, sesame oil, and maple syrup, and stir together. Set aside.

In a bowl, combine your flour, cayenne, onion & garlic powder, and sea salt, and stir together. Working in batches, dredge your marinated chicken in the flour, and fry for 8 – 10 minutes, until nice & crispy and the juices run clear.

Sprinkle over your sesame seeds, chilies, and green onions. Serve with your waffles, and dipping sauce.

Eat delicious.

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5 Comments

  1. Susan Halstead says:

    Looks and sounds really delicious, but how much garlic for the sauce? To taste or do you have a firm opinion? Thanks!

    Like

  2. Sabrina says:

    Just wondering, is there any way to share your foods on pinterest? I looove your photos!

    Like

  3. Louis says:

    Is the dredge for the chicken the same used in your fried chicken sandwich you recently posted on instagram?

    Like

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