Chicken & Waffles
Serving Size: 6
Our variation on this classic combo...made with roulade of chicken, chocolate chip waffles and a red eye gravy!
- 6 ounces chicken breast, pounded thin
- 2 ounces Boudin
- salt and pepper to taste
- 1 ounces flour
- 1/4 cup egg wash
- 3 ounces King Vitamin cereal, crushed to use as breading
Using random breasts, cut in half if they are too big. Place the chicken between sheets of plastic wrap. Pound the breast, trying not to rip apart the meat. Spread the Boudin over the breast and season with salt and pepper. Using the bottom layer of plastic wrap, roll the chicken into a tight cylinder. Store the chicken in the plastic until ready to use.
Coat each chicken roulade in the egg wash, flour and King Vitamin breading and deep fry.
Red Eye Gravy
- 5 ounces shallot, diced small
- 1 tablespoon garlic, chopped
- 1/4 ounces fresh thyme
- 5 ounces tomato, diced
- 1/2 pound bacon, diced
- 1 cup brewed coffee
- 3 cups veal stock
- 1 tablespoon blonde roux
- 3 tablespoon pepper jelly
- 1 teaspoon salt
Sauté bacon slowly until crispy. Remove the bacon from the pan. Sauté shallots in the bacon fat. Add the garlic, do not brown. Add the diced tomato.
Deglaze with the coffee and reduce. Add the veal stock and reduce.
Thicken the sauce with the blonde roux. Finish the sauce with the pepper jelly. Add the bacon back into the sauce and taste for seasoning.
Chocolate Chip Waffle
- 1 cup all purpose flour
- cup chocolate chips
- 2 tsp baking powder
- tsp salt
- 2 eggs
- cup butter, melted
- 1 cup buttermilk or whole milk
Combine dry ingredients: flour, baking powder and salt in a bowl.
Combine wet ingredients: eggs, melted butter and buttermilk in a separate bowl.
Make a well in the center of the dry ingredients and pour in the wet ingredients, whisking all the while. Fold in the chocolate chips. Cook on a seasoned and pre-heated waffle iron (mini waffle iron, in this case).