Chicken & Blueberry Waffles Recipe
Maine Lobster, Aged Cheddar, Farm Eggs, BLKberry Jam, Toasted Croissant, Buttermilk Blueberry Waffle, Cereal Milk Anglaise, Crispy Chicken, Maple Syrup
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Ingredients
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For the Chicken
For the Blueberry Waffles
For the Cereal Milk Anglaise
For Assembly
Method
For the Chicken
- 1
Marinate the Chicken
In a bowl, combine buttermilk, paprika, garlic powder, salt, and black pepper. Add the chicken breasts to the mixture, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, or overnight for better flavor.
- 2
Fry the Chicken
Heat oil in a deep pan over medium heat. Remove chicken from buttermilk marinade and dredge in flour until fully coated. Fry the chicken pieces in hot oil for about 6-8 minutes on each side or until cooked through and golden brown. Remove the chicken and drain on paper towels.
For the Blueberry Waffles
- 3
Prepare the Waffle Batter
In a large bowl, whisk together flour, baking powder, salt, and sugar. In another bowl, beat the eggs and then add milk and melted butter. Combine the wet ingredients with the dry ingredients and mix until just combined. Gently fold in the fresh blueberries.
- 4
Cook the Waffles
Preheat your waffle iron according to the manufacturer's instructions. Pour the batter into the waffle iron and cook until golden brown, usually about 5 minutes. Repeat until all batter is used.
For the Cereal Milk Anglaise
- 5
Make Cereal Milk
In a saucepan, combine milk and heavy cream with sugar. Heat over medium heat until it just begins to simmer. Remove from heat and let it cool for about 30 minutes. Strain to remove any solids.
- 6
For Assembly
- 7
Prepare and Serve
Toast the croissants until golden. Fry eggs sunny-side up or to your liking. To assemble, place a blueberry waffle on a plate, top with crispy fried chicken, fried egg, and sprinkle with aged cheddar. Drizzle with maple syrup and serve with BLKberry jam on the side.
