Chicken and Waffles — Sous Vide Edition

Chicken and Waffles

Chicken and waffles apparently is a thing that goes way back, although I came across it only recently. I still haven’t figured out whether it’s a big breakfast or an interesting dinner. Either way, I guess it combines wonderful fried chicken, waffles and in my case, a very tasty bourbon-maple syrup topping. Oh yeah — it’s also done sous vide — which makes it just superb, in my opinion.

So for those who aren’t familiar with sous vide (are there people like that still?) we start out with the chicken, cooked sous vide at about 150 degrees for about two hours. For this recipe, I boned the chicken (except for the legs) before cooking with just a little oil and garlic. When that’s done, I used some flour, eggs and breadcrumbs, then fried the chicken until the breadcrumbs were just the right color. Because all the chicken is cooked to 150 degrees and left long enough to kill off any bacteria, it’s fresh and very juicy. 

While the recipe is cooking, I made the waffles, which are just the way the manufacturer says they should be, including a little buttermilk, then got to work on the bourbon and maple syrup mix, which is very easy but very flavorful. 

While I made this for dinner, chicken and waffles could easily cut down the chicken and make it into a quick breakfast.

Chicken and Waffles
Serves 4
Chicken and waffles apparently is a thing that goes way back, although I came across it only recently. Working on whether it's breakfast or dinner...
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  1. 8 or more chicken pieces (cooked at 150 degrees for 2 hours)
  2. Oil
  3. Flour
  4. 2 eggs
  5. Breadcrumbs
  6. Buttermilk waffles
  7. 1 cup maple syrup
  8. 1/4 cup bourbon
  9. 4 tablespoons (1/2 stick) salted butter
  1. Prepare the chicken, then fry using flour, eggs and breadcrumbs.
  2. Prepare the waffles per manufacturer's instructions
  3. Warm the maple syrup, add the bourbon and let it cook for three or four minutes, then add the butter.
  4. Combine the ingredients on a plate and get ready to eat.
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