Buffalo Chicken And Waffles (feb. Brunch Feature) Recipe
Our #BreakfastClub feature this month! Waffles and chicken fingers with buffalo sauce, topped with a poached egg and hollandaise. Served with a dill pickle spear. Available weekends and stat holidays in February until 3pm!
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Ingredients
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Waffles and Chicken
Method
Preparation
- 1
Make the Waffles
In a large bowl, whisk together flour, baking powder, salt, and sugar. In another bowl, combine milk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Preheat your waffle iron and cook the batter according to the manufacturer's instructions.
- 2
Cook the Chicken
Preheat your oven to 400°F (200°C). Place the chicken tenders on a baking sheet and bake for about 20 minutes, or until cooked through. Toss the cooked chicken in buffalo sauce and set aside.
- 3
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide it into the water. Poach for about 3-4 minutes or until the whites are set and yolks are still runny. Remove with a slotted spoon.
- 4
Make the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over a pot of simmering water and whisk continuously. Gradually add melted butter until the sauce is thick and creamy. Season with salt to taste.
- 5
Assemble the Dish
On a plate, stack a waffle, followed by buffalo chicken tenders, a poached egg, and drizzle with hollandaise sauce. Serve with dill pickle spears on the side.
