American · Breakfast
Chicken and Waffle Breakfast Bowl
Bite-size boneless chicken thigh dredged in paprika flour and pan-fried until crisp, piled onto a homemade buttermilk waffle broken into pieces. Scrambled egg folded with sharp cheddar fills the bowl, finished with maple syrup and hot sauce for a sweet and savoury American breakfast.
$4
20 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
1138Calories
60.1gProtein
54.8gFat
91.1gCarbs
29.4gSugar
3.5gFiber
1275mgSodium
442mgChol
17.2gSat Fat
520mgPotassium
186mgCalcium
3.2mgIron
1.8mcgVitamin B12
2.1mgVitamin C
protein-rich
sweet-heat
hidden-gems
breakfast-smoothies
breakfast
Instructions
1
Prep
Pat the chicken dry, season with salt and pepper, and combine the dredging flour with paprika in a shallow bowl.
2
Whisk
Whisk together waffle flour, baking powder, buttermilk, melted butter, and one egg until smooth and pourable with no dry streaks.
3
Bake
Cook batter in a preheated waffle iron on medium heat 4 to 5 minutes until steam slows and the waffle lifts free golden.
4
Fry
Toss chicken through paprika flour, then fry in vegetable oil over medium-high heat 8 to 10 minutes, turning, until deep golden and juices run clear.
5
Saute
Scramble remaining egg in the same skillet over medium heat 1 to 2 minutes until just set, then fold in grated cheddar off heat.
6
Break
Break the waffle into pieces and pile into a bowl.
7
Plate
Top waffle with fried chicken and cheesy scramble, then drizzle with maple syrup and hot sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh, cut into bite-size pieces
- 2/3 cup84g all-purpose flour
- 2 tsp2 tsp paprika
- 1 cup126g all-purpose flour, for the waffle
- 2/3 cup160ml buttermilk
- 1 tsp1 tsp baking powder
- 2 tbsp28g butter, melted
- 44 large eggs
- 2 oz56g sharp cheddar cheese
- 4 tbsp60ml maple syrup
- 4 tsp4 tsp hot sauce
- 4 tbsp60ml vegetable oil, for frying
- a pinch of salt
- a pinch of black pepper
