Easter Waffles Florentine Recipes

QUICK FRIED CHICKEN AND WAFFLES

Quick Fried Chicken and Waffles image

Keep the waffles warm in a 200-degree oven while making the chicken.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 55m

Number Of Ingredients 10

Ingredients

2 large eggs, lightly beaten
3 cups low-fat buttermilk
1 stick unsalted butter, melted and cooled, plus more, room temperature, for serving
3 cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Kosher salt and freshly ground pepper
1 cup safflower oil, plus more for brushing
4 thin chicken cutlets (about 1 pound total), patted dry
Pure maple syrup and hot sauce, such as Tabasco, for serving

Steps:

Whisk together eggs, 2 cups buttermilk, and butter. In another bowl, whisk together flour, baking powder, baking soda, and 3/4 teaspoon salt. Transfer 1 cup flour mixture to a shallow bowl; fold rest into wet ingredients. Preheat a Belgian-waffle iron; brush with oil. Pour in 1 cup batter; spread, leaving a 1/2-inch border. Cook until golden brown, 8 to 10 minutes. Repeat with remaining batter.
Heat oil in a large skillet over medium-high. Season chicken with salt and pepper; dredge in reserved flour mixture. Shake off excess. Dip in remaining 1 cup buttermilk, then again in flour; repeat. Cook in batches until golden brown, 1 to 2 minutes a side. Transfer to a plate and serve, with waffles, butter, syrup, and hot sauce.

POACHED EGGS

Poached Eggs image

Use this simple poached egg recipe to make Easter Waffles Florentine.

Provided by Martha Stewart

Categories Breakfast & Brunch Recipes

Yield Makes 6

Number Of Ingredients 1

Ingredients

6 large eggs

Steps:

Carefully crack eggs in a large bowl. If any yolks break, remove and replace them with a new egg.
Fill a large deep saucepan with water and heat over medium-heat until it comes to a low simmer. Stir water to create a whirlpool and carefully add eggs to saucepan. Let eggs cook, undisturbed, until whites are just set, 3 to 4 minutes.
Using a slotted spoon, carefully remove eggs from water and transfer to a paper towel-lined baking sheet. Gently pat eggs dry. Using kitchen shears, cut whites around yolks to separate.

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