3. Classic Chicken and Waffles
Chicken and waffles – the perfect breakfast partnership between protein and carbs. Fluffy buttermilk waffles with crispy chicken cutlets to give you all the nutrition you need for the day ahead. Don’t forget the hot sauce and maple syrup!
INGREDIENTS
2-Large free-range eggs, beaten.
3-cups full cream buttermilk.
1-stick grass-fed butter, melted.
3-cups all-purpose flour.
½-teaspoon baking soda
2-1/2-teaspoons baking powder
½-teaspoon crushed Himalayan pink salt
1-cup light olive oil.
Olive oil spray.
4-free-range cutlets of chicken breast.
Hot sauce and maple syrup for serving.
DIRECTIONS
Preheat oven to 175F. In a large mixing bowl, whisk the eggs, buttermilk, and melted butter. In a separate bowl, blend the flour, baking soda, baking powder, and ½-teaspoon of salt. Add flour to a shallow dish. Preheat a Belgian waffle iron and spray with olive oil. Pour in the batter to the press and cook for 3 to 5-minutes until golden brown. Place cooked waffles in the oven to keep warm.
Heat olive oil over a hot skillet, Season the cutlets with salt and pepper, cover with flour and shake off the excess. Dip the cutlet in the rest of the buttermilk and return it to the all-purpose flour until coated. Fry in batches until golden brown on each side.
Place 2-waffles on a plate with 1 or 2-cutlets, serve warm with maple syrup and hot sauce.