Chicken and Liege Waffles With Herb Gravy

READY IN: 9hrs




  • 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.
  • 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.
  • 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.
  • Lightly oil a bowl and place the dough in there. Cover and let rise until double (appx 1 hour).
  • 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.
  • 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.
  • 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.
  • 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).
  • Serve waffle with chicken covered in gravy, and maple syrup if desired. I promise the combination is awesome!