Buttermilk Waffles w/ Bacon, Cheddar and Green Onion & Chicken and Waffle Sandwich

DSC_9481

Happy 2014! In the last few weeks, Richer Lusher stuffed their stomachs until our hearts content. Today’s recipe comes from a spontaneous brunch party we held for our friends during the holidays. What better brunch food is there than savoury waffles? The twist: stirred in bacon, cheddar and green onion. Delicious and easy to serve to large parties! If you’re stomach is up for it (and trust me, it probably will be for this extra kick), why not make it a Buttermilk Chicken Sandwich with Maple Mustard Sauce? (Continue reading to see how we did it!)

Buttermilk Waffles With Bacon, Cheddar and Green Onion (Recipe adapted from thecandidappetite.com)

yields 12-15

  • 2 cups all purpose flour
  • 1/4 cup brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons freshly cracked black pepper
  • 3 eggs, room temperature
  • 1/3 cup unsalted butter, melted
  • 2 cups buttermilk
  • 6 bacon slices, cooked
  • 1 cup shredded cheddar
  • 5 green onions
  • Oil (to coat waffle iron)
  1. In a large bowl, stir dry ingredients together (flour, brown sugar, baking soda, baking powder, salt, pepper). Prepare a hole in the centre of your dry mix for the wet ingredients
  2. In a separate bowl, whisk together eggs and pour into your dry mix. Follow by adding in the buttermilk and melted butter
  3. Fold in your cheddar, green onion and cheddar until you reach a pouring consistency
  4. Heat and grease your waffle iron
  5. Pour batter into iron and wait until your waffles are just browned (4-6 minutes)

We found ourselves enjoying the waffles much better with Buttermilk Chicken and a Maple Mustard Sauce we found on thecandidappetite.com. We served the sandwich with fresh avocados, tomatoes and lettuces. 

Buttermilk Chicken
yields 8

  • 8 thin slices of chicken breasts (you can choose to cut 4 thick chicken breasts sideways to get 8 thin slices)
  • 1 1/2 cups buttermilk
  • 1 1/2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • Oil for frying
  1. Pour buttermilk into a large bowl and submerge chicken in same bowl. Let marinate for at least 30 minutes
  2. In a shallow dish, combine the flour, salt, cayenne pepper, garlic powder and black pepper
  3. Take the marinated chicken piece and dip it into dry mix. Re-dip coated chicken into buttermilk and coat it once more with the dry mix. Double coating is the key to tastiness! Rest the coated chicken for 10 minutes.
  4. Heat up your frying oil and when hot, fry the chicken for 4-5 minutes on each side. Don’t put in too many pieces at once or else the temperature of the oil will drop.

Maple Mustard Sauce
yields 1/2 cup

  • 1/4 cup real maple syrup
  • 3 tablespoons yellow mustard
  • 3 tablespoons dijon mustard
  1. Whisk all ingredients until consistency is smooth and there are no mustard chunks

Enjoy!!

 

Advertisements

One thought on “Buttermilk Waffles w/ Bacon, Cheddar and Green Onion & Chicken and Waffle Sandwich

  1. Pingback: Fluffy Buttermilk Waffles on Mother’s Day | RICHERLUSHER

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s