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Belgian Liege Waffles With Buttermilk Cornflake Chicken

Our Belgian Liege Waffles with Buttermilk Cornflake Chicken is one of our family's favorite breakfast dishes. It combines two of our favorite things: Crispy, caramelized liege waffles and fried chicken. It is the perfect balance of savory and sweet.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
8 hrs
Servings: 4
Calories: 1260 kcal
Course: Main Course , Breakfast
Cuisine: European , American , International , Belgian

Ingredients

Belgian Liege Waffles
  • ¼ ounce active dry yeast
  • 2 Cups flour
  • ¾ Cup Belgian pearl sugar
  • 1 Cup butter melted
  • ⅓ Cup water lukewarm
  • 3 eggs beaten
  • 1.5 Tablespoon sugar
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
Buttermilk Cornflake Chicken
  • 2 Pounds chicken breasts 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 dried sage
  • ½ teaspoon thyme
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

Buttermilk Cornflake Chicken
    Cup of Yum
  1. Add the chicken tenders to the buttermilk in a bowl. Cover and refrigerate overnight.
  2. In a large bowl or shallow plate mix the cornflakes, sugar, and spices.
  3. Remove the chicken strips from the buttermilk and allow excess to drain off.
  4. Dredge the chicken though the seasoned cornflakes. Place on a wire rack and let sit for about 10 minutes.
  5. If baking: Bake at 350 degrees for 25 minutes or until the internal temperature of the chicken reaches 165 degrees.
  6. 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
  1. Mix the sugar, warm water, and yeast in a bowl and mix until combined and bubbly. Let sit for 10 minutes.
  2. In a stand mixer, add the flour and salt. Add in the yeast mixture and mix on low for a couple minutes.
  3. 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.
  4. Add the vanilla to the melted butter and then add to the mixer a couple tablespoons at a time until incorporated.
  5. 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.
  6. Heat your waffle iron to about 250 degrees.
  7. Mix the Belgian pearl sugar into the batter. This batter will be much thicker and stickier than traditional batter.
  8. 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.
  9. Serve the chicken and waffles with some bourbon maple syrup and dig in.

Nutrition Information

Calories 1260kcal (63%) Carbohydrates 116g (39%) Protein 65g (130%) Fat 60g (92%) Saturated Fat 34g (170%) Polyunsaturated Fat 4g Monounsaturated Fat 16g Trans Fat 2g Cholesterol 403mg (134%) Sodium 1236mg (52%) Potassium 1180mg (34%) Fiber 3g (12%) Sugar 57g (114%) Vitamin A 2246IU (45%) Vitamin C 6mg (7%) Calcium 194mg (19%) Iron 9mg (50%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 1260

% 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.