Chicken And Waffles With Sage Gravy Recipes

CHICKEN AND LIEGE WAFFLES WITH HERB GRAVY

Steps:

• First start with the chicken. Combine the buttermilk with 1tbsp each of paprika, salt, and pepper. Marinate chicken for at least 8 hours or overnight if you can.
• When ready to prepare the meal, start with making the waffle dough. In a medium bowl heat 1/3 c milk and 1 stick of butter until melted and combined. Add the eggs and vanilla and whisk lightly.
• In a stand mixer with dough hook attachment, combine 2c flour, yeast, and 1/2 tsp salt. Turn the mixer to low and slowly add the milk mixture. Increase speed to medium and beat until the dough barely sticks to the bowl, scraping down the sides as necessary.
• Lightly oil a bowl and place the dough in there. Cover and let rise until double (appx 1 hour).
• For the chicken, combine 2 c flour with 1 tablespoons each of paprika, salt, and pepper. Add the marinated chicken to coat, then set aside on a cooling rack for 5 minutes.
• Fry the breaded chicken in 350 degree oil for 3 mins on each side or until brown and crispy. Drain on a wire rack and keep warm in oven until ready to use.
• Now you can start the gravy. In a large saucepan cook chopped garlic in 2tbsp butter over medium heat for 30 seconds. Add 2 tablespoons flour and stir until mixed. Add chicken broth and 1/2 c milk. Cook over medium heat until thickened and bubbly. Stir in fresh sage, thyme, salt and pepper to taste. Cook for 1 more minute.
• Once waffle dough has doubled, start heating up your waffle iron. Knead the pearl sugar into the dough and divide the dough into 7 4 ou pieces. One piece at a time, spread the waffle dough into the middle of the waffle iron (it won't take up the whole space). Cook until brown (2-3 minutes), and careful when removing as the melted sugar is HOT).
• Serve waffle with chicken covered in gravy, and maple syrup if desired. I promise the combination is awesome!

SAGE FRIED CHICKEN AND BACON WAFFLES

Steps:

• To make Sage Fried Chicken: Dip and coat chicken breast in egg then cornflake mixture. Deep-fry for 5 to 6 minutes until golden brown and crispy.
• To make Bacon Waffles: Preheat waffle iron and coat well with nonstick spray. In a large mixing bowl, combine all of the dry ingredients and set aside. In a separate bowl, beat the eggs and mix in the buttermilk, milk, vanilla and butter. Pour the wet ingredients into the dry, stirring together lightly, leaving the batter slightly lumpy. Using a 6-ounce ladle, pour the batter in the center of the hot waffle iron. Place 2 slices of cooked bacon diagonally over each other and the waffle, making an X shape. Close the waffle iron lid. Cook until golden brown and slightly crispy. Remove to cutting board and cut into 4 squares. Place 2 waffle squares side by side on a plate then stack remaining 2 in the center on top of the first 2. Place the chicken breasts on top of this and secure in the center of each chicken breast with a wooden skewer. Top with warm maple syrup. Garnish with fried leeks and a 12-inch rosemary sprig.

CRISPY OVEN-FRIED CHICKEN WITH SAGE GRAVY

Steps:

• Preheat oven to 375 degrees; line large shallow baking pan with foil; place a wire rack in pan; spray rack with nonstick spray.
• Place 1/2 cup flour in shallow dish.
• Place egg whites in second dish and cornflake crumbs in a third.
• Put chicken in large bowl; sprinkle with salt and cayenne.
• Add buttermilk and turn to coat.
• Dip chicken, one piece at a time into flour, then egg whites, then into cornflake crumbs, pressing to adhere.
• Place chicken on rack.
• Spray top of the chicken lightly with nonstick spray.
• Bake until golden brown and cooked through, about 45 minutes.
• Meanwhile, to make gravy, melt butter in small saucepan over medium-high heat.
• Whisk in remaining 2 T flour; cook, whisking constantly, 1 minute.
• Gradually whisk in chicken broth.
• Cook, whisking constantaly, until gravy comes to a boil and thickens, about 2 minutes.
• Stir in sage and black pepper.
• Divide chicken among 4 plates and serve with gravy.