Saul’s Special Chicken & Waffles
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Credit: Saul Good Restaurant & Pub, Lexington, Ky.
The National Culinary Review, March 2012
2 boneless chicken thighs
½ cup flour
½ cup vegetable oil
6 oz. Belgian waffle batter
2 oz. maple syrup
½ T. thinly sliced scallions
Method: Dredge wet chicken thighs in flour; hydrate a few seconds. Coat a second time in flour; shake off excess. Heat vegetable oil in highrimmed skillet over mediumhigh heat. Place chicken in oil; fry until golden-brown, about 4 minutes each side. When chicken is nearly ready, prepare Belgian waffles. Place fried chicken thighs on top of waffle; drizzle with maple syrup. Garnish with scallions.
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