How To Make Chicken And Waffles Topped With Gravy

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt reduces calories while maintaining tanginess.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier but can be more expensive.

maple syrup

🥗Healthier: honey

💰Cheaper: corn syrup

Honey provides natural sweetness with fewer additives.

fried chicken

🥗Healthier: baked chicken

💰Cheaper: chicken thighs

Baked chicken is lower in fat and can be more economical.

Butterfly the chicken thighs by cutting them open on the side with a serrated knife.

Wash hands after handling raw chicken.

Pat the chicken dry and coat it with the seasoned flour, ensuring it's coated on both sides.

Heat oil in a pan until bubbling and hot.

Fry the chicken in the hot oil until golden brown and cooked through, about 12-15 minutes.

Remove the chicken from the oil and place it on paper towels to drain excess oil.

In a separate bowl, combine 2 cups of flour, 2 eggs, 2 teaspoons of vegetable oil, 1 teaspoon of vanilla, 1 teaspoon of baking soda, 1 teaspoon of salt, 1 teaspoon of baking powder, and 1 cup of milk (buttermilk can be used if available).

Mix until the batter is the desired consistency, not too thick but thick enough.

Spray the waffle iron with cooking spray and pour in the batter to cook the waffles until done.

Remove waffles from the iron and add butter on top while they are hot.

In a saucepan, melt 2 tablespoons of unsalted butter and add flour to make a roux for the gravy.

Slowly add water or chicken broth to the roux, stirring until the gravy thickens to the desired consistency.

Taste the gravy and adjust thickness if needed by adding more liquid or cooking longer.

Assemble the dish by placing two chicken breasts on top of the waffles, crisscrossing them, and pouring gravy over the top.

Garnish with parsley flakes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens