icon-location Hilton Head, SC

WG Fried Chicken & Waffles with Spiced Pecan Syrup & Raspberry Chipotle Drizzle

Chicken

Serves 4

Ingredients for Belgian Waffles

1 .25 oz package Active Dry Yeast
1/4 cup warm Milk (110o F)
3 Egg Yolk
2 3/4 cup warm Milk (110o F)
3/4 cup Butter, melted & cooled to lukewarm
1/2 cup White Sugar
1 1/2 tsp Salt
2 tsp Vanilla Extract
4 cup All-Purpose Flour
3 Egg Whites

Ingredients for Pecan Syrup
12 oz good quality Maple Syrup
1/4 cup Pecan, pieces
1 fresh Habanero or Scotchbonnet Pepper

Ingredients for Raspberry Chipotle Drizzle
6 oz Raspberry Preserves
1 tsp Chipotle Peppers, pureed in adobo sauce

Ingredients for Fried Chicken 2 qt Peanut Oil (substitute vegetable shortening if allergic)
1 cup Buttermilk
1 cup Flour
1 tbsp Salt
2 tsp Pepper
1 tsp Granulated Garlic
1 lb boneless Chicken Breasts or Tenders

Method for Belgian Waffles

• In a small bowl, dissolve yeast in 1/4 cup warm milk.
• Let stand until creamy, about 10 minutes.
• In a large bowl, whisk together the egg yolks, 1/4 cup of the warm milk and the melted butter.
• Stir in the yeast mixture, sugar, salt and vanilla.
• Stir in the remaining 2 1/2 cups milk alternately with the flour, ending with the flour.
• Beat the egg whites until they form soft peaks; fold into the batter.
• Cover the bowl tightly with plastic wrap.
• Let rise in a warm place until doubled in volume, about 1 hour.
• Preheat the waffle iron. Brush with oil and spoon about 1/2 cup (or as recommended by manufacturer) onto center of iron.
• Close the lid and bake until it stops steaming and the waffle is golden brown.
• Keep warm in 200 degree oven.

1513 Main Street, Hilton Head, SC, 29926
843-842-8866