Brunch Inspired Fried Chicken, Bacon and Waffles
with Hot Sauce, Poached Eggs, Tenderstem® Broccoli and Asparagus
Chicken and waffles is a classic American dish, combining fried chicken served over a base of waffles. It has roots in Pennsylvania Dutch cuisine as well as soul food, with Southern fried chicken often the favourite topping. Create the perfect, golden fried chicken, a heavenly maple syrup and bacon butter, then poach your eggs until simmered to perfection and gooey in the middle.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
100 grams
Asparagus
160 grams
Tenderstem® Broccoli
2 unit(s)
British Chicken Breasts
20 grams
Cornflour
1 sachet(s)
Central American Style Spice Mix
90 grams
British Smoked Bacon Lardons
50 grams
Hot Sauce
30 grams
Unsalted Butter
(Contains: Milk)
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
5 unit(s)
Waffle Amour Sugar Pearl Waffles
(Contains: Egg, Cereals containing gluten, Soya, Wheat May contain traces of: Milk)
Not included in your delivery
½ tsp
Salt
2 unit(s)
Egg
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a medium saucepan of water to the boil with 0.5 tsp salt for the eggs.
Trim the bottom 2cm from the asparagus and discard. Halve any thick broccoli stems lengthways.
Pop the asparagus and Tenderstem® broccoli onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Set aside.
Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick.
Add the bashed chicken to a large bowl. Sprinkle over the cornflour, Central American style spice mix and salt (see pantry for amount).
Turn the chicken over in the cornflour mixture to coat well. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Put a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.
Once hot, carefully lay the chicken into the pan. Cook until browned, 3-4 mins each side.
Transfer the chicken to a baking tray and roast on the top shelf of your oven until the chicken is cooked, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
At the same time, pop the broccoli and asparagus tray onto the middle shelf. Roast until tender, 10-12 mins. Wipe the frying pan clean.
Heat a drizzle of oil in the (now empty) frying pan on medium-high heat.
Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Once the bacon is cooked, stir in the hot sauce and butter. Fry until melted and combined, 30 secs. Remove from the heat and cover with a lid to keep warm.
When the chicken is cooked, add it to the pan and turn to coat in the hot sauce butter. Set aside and keep warm until serving.
Crack each egg (see pantry for amount) into separate small bowls. When the water in the saucepan is boiling, reduce the heat to a simmer and add the cider vinegar. Stir the water gently to create a whirlpool, then carefully slide the eggs into the water, one at a time.
Simmer the eggs gently for 3-4 mins, until the egg whites are cooked through. Remove the eggs using a slotted spoon and pop onto a plate.
Warm the waffles (2 per person) by popping them in the microwave for 30 secs.
If you're using the oven, pop the waffles onto a baking tray and into the oven to warm through, 2-3 mins. TIP: Keep the remaining waffle for another recipe.
Share the waffles between your plates and top with the chicken.
Arrange a poached egg on top of the chicken and drizzle over the remaining bacon and hot sauce butter.
Serve with the roasted asparagus and broccoli on the side.
Enjoy!
