Chicken & Waffles
  • For the whipped butter:
  • ½ cup butter, room temperature
  • 2 tablespoons milk
  • 1 tablespoon syrup
  • For the waffles:
  • 2 large eggs, separated
  • 1¾ cups buttermilk
  • 8 tablespoons butter, melted, cooled
  • 2 teaspoons vanilla extract
  • 1¾ cups all purpose flour
  • 2 tablespoons sugar
  • 2 tsps. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • ¼ tsp. nutmeg
  • For the fried chicken:
  • 4 chicken cutlets (about 1 lb.) or equivalent chicken tenders
  • 1 egg, beaten
  • 1 cup flour
  • 2 cups panko
  • vegetable oil for frying
  1. For the whipped butter:
  2. Whip the butter, milk, and syrup until combined
  3. For the waffles:
  4. In a medium-sized mixing bowl, beat together the egg yolk, buttermilk, melted butter, and vanilla.
  5. Beat the egg whites to soft peaks.
  6. In a separate bowl whisk together the dry ingredients.
  7. Combine the wet and dry ingredients, stirring until nearly smooth; a few small lumps may remain. Fold in egg whites.
  8. Spray your waffle iron with a non-stick cooking spray before preheating it or brush with oil. Cook waffles according to the manufacturer's directions. Cook for 2 to 3 minutes, until the iron stops steaming.
  9. For the Chicken:
  10. Cut or pound the cutlets to no more than ½ inch thickness.
  11. Set up a breading station with the flour and seasonings in one dish, the beaten egg in another and the panko in a third.
  12. Dredge the cutlets first in the flour, then the egg, then the panko.
  13. Place in oil heated to 350 degrees. If you don't have a thermometer just put a wooden spoon or chop stick in the oil and if bubble form around the edge you're good.
  14. Fry until brown, about 2 minutes per side. Remove to a rack for draining.
  15. Assembly:
  16. Place the chicken, waffles, butter, nuts, and bacon slices or bits out and let everyone assemble to their preference.
Recipe by The FrangloSaxon Cooks at