Chicken and Waffles

Chicken. Waffles.  Both are great on their own but fantastic together.  Chicken and waffles have become a popular dish lately, but the combo has been around in some parts of the country for a long time.  Homemade fried chicken can be delicious and flavorful and the panko bread crumbs give it a great texture as well.  This recipe is topped with our Pastamore Raspberry Balsamic Vinegar, but the Elderberry Balsamic would be a great substitution.

Ingredients:    serves 4
1 lb - chicken breast or tenderloins
2 Tbsp - Pastamore Raspberry Balsamic Vinegar
6 oz - panko bread crumbs
2 cups - flour
2 eggs - lightly beaten
8 - waffles
As needed - salt and black pepper
As needed - butter
As needed - sunflower or vegetable oil

Directions:
1.  Cut chicken breasts into chicken tender size pieces.  Set to the side.

2.  Heat a large pot on the stove over medium heat.  Add oil until there is around 1.5" of oil in the bottom, adjust heat until the oil reaches 350ºF.

3.  While the oil is heating, set up the breading station.  You will need 3 containers.  Add the flour to the first, the eggs to the second, and the panko bread crumbs to the third.  Generously season the flour with salt and black pepper.

4.  Separate the chicken in to 3 or 4 parts.  Separating the chicken will allow it to cook evenly and to not drop the temperature of the cooking oil by too much.  Coat the chicken in the flour first, move into the egg, and then dip into the bread crumbs.  Shake off excess bread crumbs and place into the hot oil.  Cook until the first side is golden brown, and then turn the piece over.  Use a thermometer to ensure the chicken is cooked to 165ºF.  Remove from the oil and place into a mixing bowl.  Season with salt and pepper and toss to evenly coat.  Place the chicken onto a kitchen towel or paper towel.  Cook remaining chicken.

5.  Cook waffles according to directions.

6.  Serve while warm, and finish with a generous drizzle of Pastamore Raspberry Balsamic Vinegar.