Sunday, May 22, 2016
2 Cups All Purpose Flour
1 3/4 Cups Milk
1/2 Cup Vegetable Oil
1 Tbsp Sugar
4 Tsp Baking Powder
1/4 Tsp Salt
1/2 Tsp Vanilla Extract
4 Slices of Bacon - Crisp / Chopped
1 Cup Cheddar Cheese - Shredded
1/2 Cup Parsley - Chopped
4 Boneless, Skinless Chicken Breasts
1 Cup All Purpose Flour
2 Eggs - Beaten
2 Cups Bread Crumbs
1/2 Cup Parmesan Cheese - Grated
1 Tsp Salt
1 Tsp Cayenne Pepper
1/4 Cup Parsley - Chopped
1/2 Cup Ketchup
1/4 Cup Hot Sauce
2 Tbsp Worcestershire Sauce
1/2 Tsp Salt
4 Tbsp Butter
Cut the chicken breasts in 1/2. In 3 separate stations have the flour in one tray, the eggs in another and the bread crumbs, parmesan cheese salt, cayenne pepper and parsley in the 3rd.
Coat the chicken in the flour, dust off excess, then ad to the egg batter and then to the bread crumb mixture. Shake off excess. Place on a baking dish and put into a pre-heated 350 degree oven for about 40 - 45 minutes.
In a large bowl beat the eggs until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla until smooth. Fold in the bacon, cheese, parsley.
Spray your waffle iron w. cooking spray. Ladle waffle mixture on to the waffle iron. Every waffle iron is different. Mine took about 3 minutes per side. Yours will differ.
In a sauce pan add the ketchup, hot sauce, worcestershire sauce, salt & butter and cook for about 2 minutes. Pour into a large bowl.
When the chicken is fully baked add to the bowl of hot sauce and mix to coat.
Place the waffle on the plate, the chicken on top and enjoy. I added gravy on the side of mine to pour over the waffles and chicken and to dip. #cheftainment