Has breakfast ever made you feel like you just died and went straight to heaven? No??? No worries – I’m about to help you with that. It’s the best of all different versions of heaven that men ever imagined: the one that serves the most important meal of the day (breakfast). So without further ado, let’s get straight to the point. What you need for this recipe is a waffle iron (click here), flavor/liquor squeezing tubes for cupcakes (click here) and tooth picks. I just love this combination of savory and sweet, crunchy and soft and pretty much how every spoonful combines all those different tastes and lets them linger on your tongue.
Servings: 12 bites (serves 2 hungry people) * Preparation time: 40 min (10 min the night before, 30 min before breakfast) * Start to finish: 40 min
- 2 3/4 cups of buttermilk (2 cups for the chicken, 3/4 cup for the waffles)
- 1 chicken breast
- 1 3/4 cups of flour (1 cup for the chicken, 3/4 cup for the waffles)
- 1 cup of cornmeal
- 1 teaspoon of red pepper powder
- 1/4 teaspoon of chili powder
- 1/4 teaspoon of salt
- 1/2 teaspoon of pepper
- Vegetable oil for frying
- 1 egg
- 2 tablespoons of sugar
- 1.5 teaspoons of baking powder
- 2 teaspoons of softened butter
- Maple syrup
My personal favorite to make sure the chicken is extra tender is cutting it into small filet bites and lettin it lay in a container in the fridge overnight fully covered in buttermilk. Make sure to use a container with a lid to avoid any contamination.
In the morning, start by taking the chicken container out of fridge at least half an hour (ideally one hour) before cooking it. Meanwhile, mix the flour, cornmeal and spices in a bowl. Coat the chicken in it and then fry the bites with vegetable oil in a pan on higher medium heat until they are golden and crispy. Place them in a casserole dish and keep it covered, so they stay warm.
For the waffles, mix the buttermilk, flour, egg, sugar, baking powder and softened butter in a large bowl until nicely blended and then heat up your waffle iron. Once it has reached its baking temperature, pour the batter into the cast. As every waffle iron is a little bit different, the exact amount is determined by how deep the mold is. Generally, you want to aim to fill it almost to the top.
Now that all the preparation is finished, let’s start stacking. So, cut the waffles into smaller chunks and place a crispy chicken bite on each. Secure it with a tooth pic. Fill the liquor squeezing tube with maple syrup and stick it deep into the filet bite. When served, squeeze the maple syrup into the chicken meat and thus infuse it from within.
P.S. If you want to make this even more special, try my blue cheese and bacon waffle recipe.
Want to go vegetarian? Replace the chicken with fried camenbert cheese bites.