I’m a breakfast guy, and I’ve been known to be a little grumpy in the morning if I don’t get something in my belly before starting my day. Sometimes it’s something as simple as a bowl of cereal or buttered toast with McCormick Salad Supreme Seasoning (trust me, I discovered this when I was a kid). On weekends I like to step it up a little and make a hot breakfast.
Here’s an easy chicken and waffle recipe that I made over Thanksgiving weekend that turned out really well. This is more of a semi-homemade dish because for the chicken I’m using Just Bare Chicken Breast from Costco. These chicken patties and their chicken nuggets are a favorite around our house because they’re lightly breaded and seem much more like homemade chicken than most store-bought breaded chicken.
Waffles
2 ¼ c All-purpose flour
1 T Baking powder
¼ c Sugar
½ t Kosher salt
1 t Cinnamon
2 eggs, separated
½ c Vegetable oil
2 c Milk
2 t Vanilla extract
- Combine flour, baking powder, sugar, salt, and cinnamon in a large bowl and mix well.
- Beat the egg whites with a mixer until stiff peaks form. Set aside.
- In a separate bowl, coming egg yolks, vegetable oil, milk, and vanilla extract. Whisk until well blended.
- Add the wet ingredients into the dry ingredients and mix until most of the lumps have disappeared. Gently fold in the egg whites with a spatula.
- Cook the waffles in your waffle maker to desired doneness. On mine, a setting of 3.5 on the dial that goes from 1-5 results in a golden brown crust.
Spicy Syrup
1/2 c Honey or maple syrup
1 t Chile powder
1 t Kosher salt
1 Stick of butter
- Combine all ingredients in a small pan over medium heat.
- Stir until butter is melted and all ingredients are well incorporated.
- Reduce to low heat to keep warm until ready to serve.