Chicken and Liege Waffles With Herb Gravy

Submitted by Halfwaybroken7

"I LOVE chicken and waffles, and if you've ever had a Belgium Liege waffle you know that there is just no going back to an ordinary waffle. Served with fried chicken tenders and a simple herb gravy! Best to start this recipe the night prior so the chicken tenders have time to marinate."

 

• Ready In: 9hrs
• Ingredients: 25
• Serves: 7

ingredients

• 1⁄3 cup hot milk
• 1⁄2 cup unsalted butter
• 2 eggs, at room temperature
• 2 cups flour
• 2 1⁄4 teaspoons instant yeast
• 1 teaspoon vanilla extract
• 1⁄2 teaspoon salt
• 3⁄4 cup belgian pearl sugar
• 12 chicken tenders
• 2 cups buttermilk
• 2 tablespoons paprika, divided
• 2 tablespoons salt, divided
• 2 tablespoons black pepper, divided
• 2 cups flour
• 1 quart vegetable oil (for frying)
• 2 garlic cloves
• 2 tablespoons butter
• 2 tablespoons flour
• 3⁄4 cup chicken broth
• 1⁄2 cup milk
• 1 teaspoon fresh sage, chopped
• 1 teaspoon fresh thyme, chopped
• 1⁄4 teaspoon black pepper
• 1⁄4 teaspoon salt
• maple syrup (optional)

directions

1. First start with the chicken. Combine the buttermilk with 1tbsp each of paprika, salt, and pepper. Marinate chicken for at least 8 hours or overnight if you can.
2. When ready to prepare the meal, start with making the waffle dough. In a medium bowl heat 1/3 c milk and 1 stick of butter until melted and combined. Add the eggs and vanilla and whisk lightly.
3. In a stand mixer with dough hook attachment, combine 2c flour, yeast, and 1/2 tsp salt. Turn the mixer to low and slowly add the milk mixture. Increase speed to medium and beat until the dough barely sticks to the bowl, scraping down the sides as necessary.
4. Lightly oil a bowl and place the dough in there. Cover and let rise until double (appx 1 hour).
5. For the chicken, combine 2 c flour with 1 tablespoons each of paprika, salt, and pepper. Add the marinated chicken to coat, then set aside on a cooling rack for 5 minutes.
6. Fry the breaded chicken in 350 degree oil for 3 mins on each side or until brown and crispy. Drain on a wire rack and keep warm in oven until ready to use.
7. Now you can start the gravy. In a large saucepan cook chopped garlic in 2tbsp butter over medium heat for 30 seconds. Add 2 tablespoons flour and stir until mixed. Add chicken broth and 1/2 c milk. Cook over medium heat until thickened and bubbly. Stir in fresh sage, thyme, salt and pepper to taste. Cook for 1 more minute.
8. Once waffle dough has doubled, start heating up your waffle iron. Knead the pearl sugar into the dough and divide the dough into 7 4 ou pieces. One piece at a time, spread the waffle dough into the middle of the waffle iron (it won't take up the whole space). Cook until brown (2-3 minutes), and careful when removing as the melted sugar is HOT).
9. Serve waffle with chicken covered in gravy, and maple syrup if desired. I promise the combination is awesome!