by Ava Morlier, Culinary Arts Writer
Happy March! Today’s dish is a gourmet take on a classic breakfast (or dinner) pairing: chicken and waffles! Chicken and waffles are the ultimate any-time-of-the-day meal (with the waffle providing carbohydrate-fueled energy and the chicken satisfying your stomach with protein).
While most chicken and waffle dishes involve fried chicken and waffles, today’s recipe uses a chicken gravy instead. Why? Gravy’s liquidy nature allows the savory flavor to easily spread across all of the textured surface of the waffle, similar to how syrup coats a regular waffle. No need to transition from taking a bite of fried chicken to a bite of waffle; using gravy allows you to get all the flavor in one bite.
Another way this dish is gourmet? The waffles themselves! Waffles are a great blank canvas in terms of flavor. Though the common notion is that waffles have to be savory and buttery or sweet, one can flavor waffles however they like. Case in point: these Parmesan-herb waffles. No longer buttery and bland (and not dependent on syrup to sweeten things up), these waffles take center stage with their rich, cheesy, and herby flavor. Impress family and friends alike with this delicious spin on a tried-and-true classic and satisfy everyone’s taste buds with the rich and savory flavors. Enjoy!
Chicken Gravy & Parmesan-Herb Waffles
2 cups white flour
1½ tsp. baking powder
1 tsp. baking soda
1 tsp. sugar
1 tsp. salt
1 tsp. black pepper
2 large eggs
1 tsp. dry parsley (or 2 tsp. fresh chopped parsley)
2 cups buttermilk
5 tbsp. unsalted butter, melted or cooled
¾ cups grated Parmesan cheese
Oil for greasing the waffle iron
3 tbsp. unsalted butter
3 tbsp. white flour
2½ cups milk (2% or whole; if using whole milk, omit 1 tbsp. flour)
½ tsp. garlic salt (can use more or less to taste)
½ tsp. black pepper
½ c. cooked chicken, shredded
Preheat the waffle iron on the medium heat setting.
Make the waffle batter: In a large bowl, combine the flour, baking powder, baking soda, sugar, parsley, salt and black pepper, mixing with a spoon until ingredients are well incorporated. Set aside. In a small bowl, add eggs and beat together. Add buttermilk and butter; mix until well combined. Pour the mixture into the large bowl and mix until the batter is smooth. Mix in Parmesan cheese; put batter in the refrigerator for later use.
Make the chicken gravy: Start a medium saucepan on medium heat. Once warm, add butter and melt. Whisk in flour and let cook 1-2 minutes (in order to cook out the flour flavor). Add in milk and spices and whisk mixture until smooth. Let cook 1-2 minutes or until thickened. Stir in chicken; set aside (if gravy is too thick, add milk and stir).
Cook the waffles: Once the waffle iron is heated, take the batter out of the refrigerator. Get tongs and plate out and set to the side of the waffle iron. Open and grease the iron; pour batter into the middle of the waffle iron with the ⅓ cup, pouring in just enough batter to fill the waffle iron (not too much). Close the waffle iron and let cook 6-8 minutes, or until the waffle is golden brown. Once cooked, open the waffle iron, take out the waffle with tongs, and put on the plate. Repeat with the remaining batter.
Assemble the dish: On a serving plate, place cooked waffles. Pour on chicken gravy, garnish with parsley, and serve.
Dry and liquid measuring utensils, large bowl, medium bowl, spoon, whisk, medium saucepan, whisk or fork, waffle iron, tongs, ⅓ cup, plate.