Belgian Liege Waffles With Buttermilk Cornflake Chicken
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Additional Time
8 hrs
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Servings
4
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Calories
1260 kcal
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Course
Main Course, Breakfast
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Cuisine
European, American, International, Belgian
Belgian Liege Waffles With Buttermilk Cornflake Chicken
Description
Belgian Liege Waffles with Buttermilk Cornflake Chicken brings together two distinct components prepared separately. The waffles incorporate active dry yeast, pearl sugar, and melted butter to form a rich dough that develops a chewy texture with sweet caramelized sugar pockets when cooked. Meanwhile, the chicken strips soak overnight in buttermilk to tenderize them before being coated in a seasoned cornflake mixture that adds a crunchy texture after baking or frying.
The chicken’s spice blend includes Hungarian paprika, rosemary, sage, thyme, garlic, and onion powders, creating a savory flavor profile contrasting the subtly sweet waffles. Cooking methods provide flexibility to bake or fry the chicken according to preference, ensuring the internal temperature reaches 165°F (74°C) for safety. The wire rack rest before cooking helps the coating set for better crispness.
This dish pairs well as a hearty brunch or dinner option, combining waffle sweetness and a crispy savory protein. The recipe carefully balances textures and flavors, making it a distinctive choice for those interested in a twist on classic waffles and fried chicken.
Ingredients
Belgian Liege Waffles
- ¼ ounce active dry yeast
- 2 Cups flour
- ¾ Cup pearl sugar Belgian
- 1 Cup butter melted
- ⅓ Cup water lukewarm
- 3 egg beaten
- 1.5 Tablespoon sugar
- 1 teaspoon vanilla
- ¼ teaspoon salt
Buttermilk Cornflake Chicken
- 2 Pounds chicken breast cut into strips, or precut chicken breast tenders
- 1 Pint buttermilk
- 2 Cups cornflakes crushed
- 1 teaspoon powdered sugar
- ½ teaspoon Hungarian paprika
- ½ teaspoon rosemary
- ½ teaspoon sage dried
- ½ teaspoon thyme
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Buttermilk Cornflake Chicken
- Add the chicken tenders to the buttermilk in a bowl. Cover and refrigerate overnight.
- In a large bowl or shallow plate mix the cornflakes, sugar, and spices.
- Remove the chicken strips from the buttermilk and allow excess to drain off.
- Dredge the chicken though the seasoned cornflakes. Place on a wire rack and let sit for about 10 minutes.
- If baking: Bake at 350 degrees for 25 minutes or until the internal temperature of the chicken reaches 165 degrees.
- If frying: Heat your canola oil to 350-360 degrees. Fry the chicken strips, in batches, for about 4-6 minutes or until the internal temperature of the chicken reaches 165 degrees. Remove to a paper towel for a couple minutes prior to serving.
Liege Waffles
- Mix the sugar, warm water, and yeast in a bowl and mix until combined and bubbly. Let sit for 10 minutes.
- In a stand mixer, add the flour and salt. Add in the yeast mixture and mix on low for a couple minutes.
- After a couple minutes, scrape the edges of the bowl and again mix on low. Add the eggs a little at a time until incorporated into the dough.
- Add the vanilla to the melted butter and then add to the mixer a couple tablespoons at a time until incorporated.
- Cover the bowl of the mixer and set in a warm area. Allow to rise until doubled. this may take 2-6 hours depending on your room temperature.
- Heat your waffle iron to about 250 degrees.
- Mix the Belgian pearl sugar into the batter. This batter will be much thicker and stickier than traditional batter.
- Use about 2-3 tablespoons of batter per waffle and cook to desired doneness. The outside of the waffle should be dark and caramelized but not burned.
- Serve the chicken and waffles with some bourbon maple syrup and dig in.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1260 kcal
% Daily Value*
| Calories | 1260kcal | 63% |
| Carbohydrates | 116g | 39% |
| Protein | 65g | 130% |
| Fat | 60g | 92% |
| Saturated Fat | 34g | 170% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 2g | 100% |
| Cholesterol | 403mg | 134% |
| Sodium | 1236mg | 52% |
| Potassium | 1180mg | 25% |
| Fiber | 3g | 12% |
| Sugar | 57g | 114% |
| Vitamin A | 2246IU | 45% |
| Vitamin C | 6mg | 7% |
| Calcium | 194mg | 19% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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