Sage Fried Chicken, Bacon Waffles, and a Peach Syrup Reduction

Sage Fried Chicken, Bacon Waffles, and a Peach Syrup Reduction

Ingredients

Sage Fried Chicken:
2 (8-ounce) airline chicken breasts (boneless, skin-on breast with the first wing joint attached)
1 egg, beaten

1 cup of flour

1 cup of cornstarch

1 cup of cornflakes
2 teaspoons freshly minced sage

Bacon Waffles:
Nonstick cooking spray
5 cups all-purpose flour
1/4 cup sugar
1 1/2 tablespoons baking powder
2 tablespoons salt
3 eggs
2 cups buttermilk
2 cups milk
2 tablespoons vanilla extract
1/2 cup melted, unsalted butter
4 slices hardwood bacon, cooked

Special Equipment:
Square waffle iron
Wooden skewers

Directions 

 
To make Sage Fried Chicken:

Dip and coat chicken breast in egg then cornflake flour mixture. Deep-fry for 5 to 6 minutes until golden brown and crispy.

To make Waffles:

Preheat waffle iron and coat well with nonstick spray. In a large mixing bowl, combine all of the dry ingredients and set aside. In a separate bowl, beat the eggs and mix in the buttermilk, milk, vanilla and butter. Pour the wet ingredients into the dry, stirring together lightly, leaving the batter slightly lumpy. Using a 6-ounce ladle, pour the batter in the center of the hot waffle iron. Close the waffle iron lid. Cook until golden brown and slightly crispy.

Assemble by placing one of the waffles on a plate, then the sage friend chicken, then two slices of bacon making an “X”, and then top with the second waffle. Top with the peach syrup reduction (recipe below).

Peach Waffle Syrup Recipe

Ingredients

• 1 package (20 ounces) frozen unsweetened peach slices, thawed and chopped
• 2 cups water
• 1/2 to 2/3 cup confectioners' sugar
• 1/8 teaspoon ground cinnamon
• 1 tablespoon cornstarch
• 2 tablespoons cold water

Directions

1. In a large saucepan, combine the peaches, water, confectioners' sugar and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
2. Combine the cornstarch and cold water until smooth; gradually add to the peach mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: about 3-1/2 cups.