tablespoon of Nutella. No wrong answer.
This has been a helluva a ride, 2020, and we are in for a wild few (more) weeks? Months? Years?
You can still influence that timeframe by voting if you have not already. Make it count by dropping your mail-in ballot in an official ballot box OR donning a haz-mat suit and voting in person. However you do it, VOTE.
But in the meantime we have somehow made it through another week of biblically-proportioned disasters, both natural and manmade. It’s time to rest and reset, preferably with something absolutely delicious.
Pancakes and muffins are for Saturdays, but Sunday means waffles.
Crispy on the outside, soft and steamy on the inside. I eat the first one off the iron with my hands before the lid is even closed on the second one. Drenched in maple syrup, spread with Nutella, or oozing with homemade apple butter.
Sometimes, truthfully, delightfully plain. It is brunch-y goodness.
But here’s my recent discovery: play your cards right, and you can eat waffles all day long. One recipe, minor modifications, and you have breakfast and supper all in one.
Regular sweet waffles in the morning (ish) with whatever toppings make you feel warm and fuzzy inside.
Then in the afternoon? What about the afternoon?
Chicken and waffles, friend.
Someone has actually looked into the history of chicken and waffles, but all you really need to know is this: it is pretty much the best thing you can put in your face on a Sunday afternoon.
I like mine with a fried chicken breast or thigh (easier to eat, and ease is the rule. Purists insist on the bone. I do not.), a copious drizzle of honey-sriracha sauce, and pickled banana peppers or onions or maybe an apple slaw with vinegar and jalapeno.
None of these things take long to make. Ten minutes, max, made while the waffles are cooking.
Easy like Sunday morning. And afternoon. As it should be.
Basic waffles
As ever, this recipe is gluten-free, but you can certainly use gluten-packed regular all-purpose flour if you’d like.
Ingredients
2 cups gluten-free all-purpose flour blend
1/2 tsp. salt
1 T sugar (use 2 T if you are skipping the savory recipe)
3 tsp. baking powder
1 1/2 cups milk
2 eggs, beaten
1/4 cup neutral oil (you can use butter, melted and cooled, but oil is easier)
1 tsp vanilla (sweet version only)
In a medium bowl, mix the first four ingredients (the dry). In a small bowl, combine the last four ingredients (including vanilla if you are only having sweet waffles) and mix until totally combined. Add the wet to dry ingredients and stir until they are no longer lumpy. I use a whisk and beat out any remaining frustrations from the week. #Smile #Breathe
SAVORY VARIATION
At this point, if you are planning on waffles for brunch and chicken and waffles for football snacks, move half of the waffle batter to a separate container and add 2 T chopped chives or scallions (chives give a less intense zing) and a generous grind or three of black pepper.
Optional: up to one cup of grated cheese of your choosing. Cheese for me is gilding the lily, so I wouldn’t use it for chicken and waffles. Maybe with a burger and a fried egg.
Cook the waffles according to the directions on your waffle maker (they all vary, so me giving directions for mine is pointless. You know your own tools, so go with your instincts on this one).
Cook the sweet waffles first, then the savory. In my waffle maker, this makes six to eight waffles, depending on how diligent I am with getting equal amounts ladled for each waffle.
When it’s time for chicken and waffles, here are a few tips:
- Set up a breading station. Pat the chicken breasts dry. Dip into cornstarch, then a beaten egg, then a mixture of gluten-free all-purpose flour (or almond meal is delicious here) that is seasoned with salt and pepper. Let sit in the ‘fridge while the oil heats.
- Keep frying oil at 350 degrees. This ensures a crisp coating AND cooked chicken.
- A medium-sized chicken breast takes between ten and 15 minutes to cook. I am not above cutting one open to check. I find taking an internal temperature to be a dangerous proposition in hot oil, so I do a visual check.
- Make these vegan. Obvi, skip the chicken and use any egg and plant milk substitute for the waffles themselves. Flax eggs would work here, and a neutral milk will serve your better (almond milk seems to come closest to neutral).
Serve these with a sauce that is equal parts honey and sriracha, or try a sauce of yogurt, Dijon mustard, and a touch of honey. Or drizzle the whole thing with maple syrup. #YourChoice