Chef Kyle from The Golf Club shared his Chicken & Waffles recipe with us. We wish that smell-o-vision was a possibility with this one because the flavors in this are AMAZING. That’s the key here, feel free to adapt any recipes for waffles and breaded chicken that you already have and know how to whip up quick, but it’s the seasonings that do the trick.
Brine, Bread and Bake
In a coffee filter tied closed with twine:
1 tablespon fresh thyme, rough chopped
1 tablespoon fresh parlsey, rough chopped
1 clove garlic- cut in ½
2 teaspoons black peppercorns
2 each bay leaves
2 tablespoons honey
2 teaspoons kosher salt
Juice of 1/2 lemon
In a large pot, combine 1 quart of water with all the ingredients and heat until the salt and honey dissolve.
Cool and remove and discard sachet. Place the chicken into the brine and let sit for 4 hours. Remove chicken from brine and pat dry with a towel.
Run each chicken breast through the breading in the following order, making sure it is coated completely and shaking off the excess: seasoned flour, then egg wash, then seasoned breadcrumbs
-¾ cup All-purpose flour
-½ teaspoon Onion powder
-½ teaspoon Granulated or powder garlic
-1 teaspoon Kosher salt
-¼ teaspoon Cracked black pepper
-6 each Whole eggs
-½ cup Buttermilk
-pinch kosher salt
1 cup breadcrumbs, plain, not to coarsely ground
1 tablespoon kosher salt
1 tablespoon cracked black pepper
Heat a sauté pan with 2 oz. oil on medium-high heat. When hot, add the chicken breast and cook until golden brown, turn over and repeat. Remove from heat and place into a 350°F oven and cook until internal temperature reaches 159°F and remove from oven and reserve warm.
2 cups water, (room temp)
3 each eggs
¼ lb butter, melted
15 oz. pre-made waffle mix
Prepare as directed in a waffle iron.
We serve this dish with a side of haricot verts, ample soft, melty butter and our variation on maple syrup (recipes below).
2 oz. white wine
1cup. blended olive oil
8 oz. haricot verts (thin green beans)
2 T shallots, minced
2 T garlic, minced
To taste kosher salt
To taste black pepper, freshly ground
Heat a small sauté with 1 oz. oil over medium-high heat. Add the shallots and garlic and cook until they start to soften. Add the haricot verts and sauté until tender. Deglaze with white wine and season with salt and pepper.
Brandied Maple Syrup
1 tablespoon canola oil
1 Shallot, peeled and rough chopped
1 Bay leaf
1 tablespoon Thyme, fresh
1 tablespoon White peppercorn, whole
1 tablespoon Coriander Seed, whole
1 Cinnamon stick
1 cup Apple Juice
1 cup Brandy
2 cup Maple Syrup
Heat the oil in a small heavy bottom sauce pot on medium-high heat. Add the shallots and sweat out. Add the spices and let the flavors bloom out for 30 seconds to 1 minute. Deglaze with brandy and let cook a little to cook out the alcohol. Add the Apple juice and bring up to a simmer and simmer until reduced by half. Add the maple syrup and simmer for 7 minutes to let flavors incorporate. Strain mixture through a fine meshed sieve.
1 lb. butter, unsalted
1 tablespoon Thyme, fresh, picked, chopped fine
1 tablespoon Parsley, fresh, picked, chopped fine
1 each, juice and zest of lemon
1 each, juice and zest of orange
1 Tablespoon Kosher salt
1 Teaspoon Fresh ground black pepper
Soften Butter in a warm place. Place into a whipping bowl for a Kitchen Aide. Add the remaining ingredients and mix all together with a paddle attachment on medium-high speed for 2-3 minutes. Remove from machine and shape as desired. Let harden in a refrigerator or freezer.