Pan-fried Chicken with Cheddar Waffles

I’m now a firm believer that you haven’t experienced true comfort food until you’ve lived in the South. I’ve loved the time that I’m spending living in this beautiful city of Charleston, and have been introduced to many classic Southern foods and comfort foods. Fried green tomatoes, collard greens, cheesy baked mac n’ cheese, BBQ, fried chicken….yea the South has got some seriously delicious (yet unhealthy) foods. I’ve heard of the fried chicken and waffles combination before, but never tried it. I know it can traditionally be served as a breakfast dish, but I wanted to put a spin on it and make it more of a dinner item. Since our deep fryer is out of commission right now, I pan-fried the chicken breasts. For the waffles, I made them a cheddar garlic waffle by mixing in shredded cheddar cheese and garlic powder into my batter (just don’t add the peanut butter) before pouring it into the waffle iron. Lastly, I made melted garlic butter to drizzle over the top. Did I mention this isn’t healthy?

-1 cup flour
-1 tablespoon sugar
-1/2 tablespoon baking powder
-1/2 teaspoon salt
-1 egg
-1 cup milk
-3 tablespoons melted butter
-1/3 cup shredded sharp Cheddar cheese
-1/2 teaspoon garlic powder
-Flour and egg wash for dredging
-2 tablespoons butter
-Salt, pepper, garlic powder for chicken seasoning
-1 clove minced garlic
-1 tablespoon butter
1. To make the waffle batter, combine the 1 cup flour, sugar, baking powder, salt, egg, and milk. Stir in the cheddar cheese and garlic powder. Pour into prepared waffle iron and cook 5-6 minutes until crisp.
2. Heat the 2 tablespoons butter in a fry pan. Butterfly the chicken breasts an dredge in the flour, then egg wash, then back into the flour. Cook 5-6 minutes in fry pan and season both sides with salt, pepper, and garlic powder.
3. In a pan, melt 1 tablespoon butter and add the minced garlic. Melt and keep warm. To serve dish, place waffle on plate with chicken breasts on top, drizzle with garlic butter.
A Seasoned Greeting Original Recipe

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