It all began at an estate sale. The waffle iron was compact and only $7.00. It seemed like a good idea. Waffles were never my thing, but chicken and waffles that is another story. I gave it some thought and decided the ultimate recipe would be topped with bacon gravy. Here is my adventure…
First I cooked 6 slices of chopped up applewood bacon till crisp.
Next I took on the waffles. I used the recipe for basic waffles and added half of the crisp bacon pieces. I really should have read the instructions better. First batch I overflowed the waffle maker. The machine beeped at me while I tried to wipe up the gooey mess on the counter. I tried to pretend I thought it was funny but I didn’t fool myself. The next two batches came out OK. Maybe I would like them a little crisper and darker next time. If there is a next time. I put the OK waffles in the oven at 200 degrees.
Next I made the gravy. Easy standard proportions. 3 Tablespoons bacon drippings melted, stir in 3 Tablespoons flour. Stir. Add lots of pepper. Slowly whisk in 2 cups chicken stock. Cook to a nice gravy consistency. Stir in remaining bacon. Put the heat on simmer to hold.
Chicken comes next. I used chicken tenders. I dipped them in a mixture of sriracha and an egg. Next I dredged them in flour, shaking off the excess. I fried the chicken in about 1/2 inch of peanut oil till brown and cooked through.
To plate them up we each got a bacon waffle drizzled with maple syrup. Topped that with two chicken tenders and the topped that with the bacon gravy.
Then I turned around and looked at the kitchen…it looked like a cooking bomb went off! I normally clean as I go. I normally have a plan before I start. I normally am somewhat organized. This recipe did me in…Try at your own risk. Oh by the way the chicken and waffles with bacon gravy tasted awesome!