Remember that waffle iron you received and never used? Well, forget about it again, because this dish features ready-made, fluffy, delicious Belgian waffles that warm up quickly to bring you maximum breakfast satisfaction. We serve 'em country-style with crispy fried chicken, scrambled eggs, and plenty of butter and syrup to soak into every nook and cranny of those irresistible waffles. Yeah, this breakfast is that kind of good.
I keeping saying I have new favorites, but this is easy to cook and even easier to eat.
As a "Northern" Gal, first time I've had chicken and waffles. Never really understood what all the fuss about this dish is. Now I get it! An exceptionally hearty and tasty breakfast (or, in my case, dinner!).
A true southern delight.
Chicken breading had an amazing flavor, and the sweet of the waffle/syrup mixed with the saltiness of the chicken was OUT OF THIS WORLD! So quick and easy to prepare too!
Trim and thinly slice green onions on an angle. Rinse chicken breasts, pat dry, and season both sides with a pinch of salt and pepper.
Coat the Chicken
Place chicken breading on a plate. Press both sides of chicken breasts into breading to coat completely. Shake off any excess.
Cook the Chicken
Place a medium non-stick pan over medium-high heat. Add 2 Tbsp. olive oil and chicken to hot pan and cook until coating is crispy, golden, and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Replenish with 2 Tbsp. olive oil after flipping if necessary. Remove chicken from pan and keep warm until ready to serve. Wipe pan clean and reserve. While chicken cooks, warm waffles.
Warm the Waffles
Place waffles on prepared baking sheet and toast in oven until warm and crispy, 7-8 minutes.
Scramble the Eggs
Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add liquid egg to hot pan and cook, stirring often, until eggs are fully cooked and scrambled, 3-4 minutes. Season with a pinch of salt and pepper.
Plate the Dish
Place waffles on a plate and garnish with butter and syrup. Lay chicken next to or on waffles and garnish with a drizzle of hot sauce (to taste). Serve remaining hot sauce on the side. Served scrambled eggs on the side or on the plate and garnish with green onions.