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MRS.G
Chicken and waffles
Chicken with maple syrup, bacon and waffles.
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Ingredients
- 3 chicken breast
- 260 ml buttermilk
- 100 g cornflakes
- 300 g self raising flour
- 1 tl cayenne pepper
- 2 tl onion powder
- 1 tl salt
- 100 g unsalted butter at room temperature
- 30 g granulated sugar
- 1 medium sized egg
- 500 ml peanut oil
- 85 g breakfast bacon
- 50 ml maple syrup
- 2 tl Tabasco chipotle
- 30 g mild sprout
Kitchen Stuff
Directions
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Cut each chicken fillet into 4 pieces and put into a bowl. Pour over 200 ml buttermilk for 4 persons and place in the refrigerator for 30 minutes.
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Put the cornflakes with 50 g of self-raising flour, the cayenne pepper, the onion powder and a ½ tl of salt in the bowl of the food processor and grind.
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Remove the chicken from the buttermilk and let it drain, but do not pat dry. Pan the chicken pieces around with the cornflakes mixture.
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Beat the butter, the sugar and the rest of the salt with a mixer thick, white and airy. Beat the egg and the rest of the buttermilk through. Strain the rest of the self-raising flour over the bowl.
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Spatefully grate the flour through the butter mixture. Knead by hand into a dough and shape bread rolls.
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Heat the oil in a frying pan and fry the chicken in 8 min. Golden brown and done. Turn halfway. Remove from the pan and drain on kitchen paper.
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Meanwhile, grease the waffle iron with some oil and let it heat up at medium temperature. Place a dough ball in the middle of the waffle iron and close it.
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Fry the waffle in approx. 3 minutes until golden brown. Bake the rest of the waffles in the same way. Grease the iron with oil every time.
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In the meantime, heat a frying pan without oil or butter and fry the bacon for 3 minutes until crispy. Turn halfway. Remove from the pan and cut finely.
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Divide the chicken over the waffles and drizzle with the maple syrup and tabasco. Garnish with the bacon and the vegetable sprouts.
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Nutrition
895Calories
Sodium0% DV1.080mg
Fat66% DV43g
Protein82% DV41g
Carbs28% DV85g
Fiber8% DV2g
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