Peppadew Jam brings a new twist to Chicken and Waffles with a sweet and spicy sauce. Cornflake coated chicken is sandwiched between a crispy yet tender homemade waffle.
Prep Time:25 minutes
Cook Time:25 minutes
Total Time:50 minutes
Yield:8 Chicken and Waffles 1x
Method:Oven and Waffle Maker
1 1/2 cups Chopped Peppadews
1 bottle (12 oz) Sweet Chili Sauce (I use Franks RedHot)
1 tablespoon Sugar
Crispy Cornflake Chicken
2 lbs Boneless, Skinless Chicken Breasts
2 teaspoons Kosher Salt
1 teaspoon Ground Black Pepper
2 tablespoons Avocado Oil (or Grapeseed Oil)
1 1/2 cups Flour
2 Large Eggs, beaten
2 tablespoons Milk
3 cups Crushed Cornflakes
Whole Wheat Waffle Batter
1 cup Sifted All-Purpose Flour
3/4 cup Whole-Wheat Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Kosher Salt
1 tablespoon Sugar
2 eggs, room temperature
1/3 cup Olive Oil
2 cups Buttermilk, room temperature
For Peppadew Jam
In a small pan, combine the chopped peppadews, Sweet Chili Sauce and sugar. Bring to a soft boil over medium-high heat. Turn the heat down and simmer for 20 minutes until peppers become soft and the sauce becomes thick. Set aside to cool.
For Crispy Cornflake Chicken
Pound the Chicken between two pieces of parchment paper until consistent thickness. Cut the chicken into 8 pieces. Generously salt and pepper both sides of each piece of chicken.
Use 3 bowls. One for the flour. One to combine the eggs and milk. And one to hold the crushed cornflakes.
Dredge each piece of chicken through the flour, dip the floured chicken into the egg mixture, then coat with the crushed cornflakes.
Preheat the oven to 350°F. Heat a cast iron skillet or oven-proof skillet over medium-high heat until very hot. Coat the bottom of the skillet with Avocado oil. Add the pieces of chicken and turn the temperature down to medium. Cook for 2 minutes and turn over. Cook for an additional 2 minutes. Place skillet in the 350°F oven and cook for an additional 10-12 minutes or until an instant-read thermometer shows 160°F. Remove the chicken to a plate and cover with foil to keep warm.
For the Waffles
Sift the dry ingredients together. Beat the eggs well and add olive oil and buttermilk to the beaten eggs. Fold in the dry ingredients just until moist. Be careful not to over-mix. There will be plenty of lumps in the batter.
Let the batter sit for 15 minutes.
Preheat the waffle maker. Open the lid and coat the plates with olive oil or spray them with Pam Cooking Spray.
Pour the waffle batter over the griddle but not to overflowing. It will expand as it cooks. If you have a Belgium waffle maker, use 1 cup for the entire round. If you have a regular waffle maker, use 1/2 cup.
Close the lid. There will be steam that is released while the batter is cooking. Once that steam stops, it is probably ready. You will have to experiment with the time because each maker is different, but 4-5 minutes is a good starting point. Let the waffle cook until a deep golden brown.
When finished cooking, remove it with a fork by its corner. Whatever cooked waffles you have left over, will freeze wonderfully.
Putting It All Together
Cut each waffle round into fourths. Place 8 sections (1/4 fourth of the round) onto a platter. Set each piece of chicken on the waffle sections. Generously dollop the peppadew jam on top of the cornflake coated chicken and top with the remaining waffle sections. Serve immediately.
Serving Size:1 Chicken and Waffle
Saturated Fat:2 g
Unsaturated Fat:8 g
Trans Fat:0 g
Keywords: chicken and waffles, crispy chicken and waffles, chicken and waffles with peppadew jam