Tuesday, May 13, 2014

Chicken & Waffles

And gravy, naturally.  This is an ideal brunch recipe since the chicken should marinate overnight in a bath of buttermilk and hot sauce.  Carrying on the flavor, I used buttermilk in the waffles and gravy.

Chicken & Waffles & Gravy

Chicken ~

3 chicken breasts
1/2 cup buttermilk
2 tbsp hot sauce

Place in a plastic bag that seals and allow to marinade overnight in the refrigerator

Coating for chicken ~

1 cup self rising flour
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp garlic powder

Heat large frying pan with 2 tbsp of extra virgin olive oil.  When heated, dip chicken in flour mixture and add to pan.  Cook until golden brown and inside temperature registers 165°.

Buttermilk Waffles ~

1 cup flour
1 tbsp sugar
2 tsp baking powder
1/2 tsp salt
1 large egg
1 cup room temperature buttermilk
2 tbsp butter, melted

Sift together dry ingredients.  In a large mixing cup or small bowl, combine the egg, buttermilk and butter.  Gradually stir in dry ingredients.  Bake in waffle maker per manufacturer's instructions.

Gravy ~

Remove chicken when cooked.  Add in ~

2 tbsp butter
2 tbsp flour
1/3 cup chicken broth
1/2 cup buttermilk
salt and freshly ground pepper to taste

Melt butter in frying pan with drippings.  Stir in flour and allow to cook for one minute.  Stir in chicken broth and whisk until flour is incorporated into broth.  Stir in the buttermilk and allow to thicken.  Season to taste.