So, don’t hate me, but I have never really understood the whole chicken and waffles concept. I understand the good plus good equals “gooder” philosophy. That’s where we get PB & J. Stay with me as I explain, the good plus good philosophy is where you take two things that are good on their own but when put together it is game over. From that point on you can’t imagine having one without the other (i.e. PB&J).
In chicken and waffles case, the waffles are better alone, and the fried chicken is definitely a force all on its own. So instead of the traditional waffles and chicken that have the two fighting for attention, I like to serve a “wacky” version of this classic with fried chicken bits served over a fried egg and wilted kale salad sautéed in a garlic confit and chili oil with waffle squares on the side served as “toast”.
Start with frying the chicken strips. Cut 2 organic boneless, skinless, chicken breast into stripes. Sprinkle with The Wacky Smoked Sea Salt and black pepper. Set aside. The traditional fried chicken batter adds seasonings such as garlic and onion powders, salt, a bit of cayenne or chile powder to the flour mixture. Now, look at some of the ingredients in my Smoked Sea Salt. Looks like I did the work for you. Plus, you get a hint of smoky goodness. Ahh, the good plus good philosophy! ☺
In a heavy pan heat an inch of vegetable oil to 325°F. Place 1 cup flour in an 8’ square baking pan. In a large bowl add 1/2 cup buttermilk and set next to the flour. Working in batches, lightly dust the chicken strips with flour mixture, coat them in the buttermilk shaking off excess liquid, and then place them in the flour mixture and coat thoroughly soaking up the liquid. Gently place into the hot oil. Cook until golden brown, about 8 to 10 minutes. Remove from oil and let it drain on paper towels working through all the chicken strips.
Cut a handful of fresh, washed, kale into strips. Chop 1/4 cup onion and 2 – 3 cloves garlic. In a medium skillet heat 3 tablespoons oil over medium-high heat. Add the onion and garlic; sauté for 5 minutes, or until the onions are translucent and the is garlic fragrant.
Add the kale to the shallots and sauté for another 5 minutes or until the kale starts to wilt. Remove from heat and season with black pepper. Cover with a lid and keep warm until ready to serve.
Wipe the skillet out with a paper towel. Place a piece of parchment paper on the bottom of the skillet and warm over medium heat. When hot add a little garlic confit (garlic infused olive oil) to the paper and crack 4 eggs directly onto the paper. Cover with a lid and cook to desired doneness. I learned this little trick from MSN (read here). It helps to reduce sticky burnt residue from forming around the egg as it is fried.
Squeeze the juice from 1/4 of a lemon over the wilted kale and stir to blend.
Assemble the dish: Lay an egg on a serving plate. Spoon some of the wilted kale over the egg. Layer chicken over top and around the egg. Drizzle with a small amount of chili oil, if desired, and serve with savory bacon waffle squares on the side.
This wacky version adds more contrast with layers of flavors all while serving up a healthier dish. What do you think, is it a keeper? – Ella💙
- 2 organic chicken breast, boneless, skinless
- 1 tablespoon Wacky Spoon Smoked Sea Salt Seasoning
- 1/4 teaspoon freshly ground black pepper
- Vegetable oil for frying
- 1 cup flour
- 1/2 cup buttermilk
- Handfull Fresh Washed Kale
- 1/4 cup onion, chopped
- 3 tablespoons olive oil
- 1/4 lemon
- 2 - 3 cloves garlic, minced
- Pepper to taste
- 4 eggs
- Garlic confit
Cut the chicken breast into stripes. Sprinkle with the Smoked Sea Salt and black pepper. Sea set aside.
Preheat 1" of oil in a heavy pan to 325 degrees F.
Place the flour in an 8” square baking pan. Pour the buttermilk into a bowl large.
Lightly dust the chicken strips with flour mixture, coat them in the buttermilk shaking off excess liquid, and then place them in the flour mixture and coat thoroughly. Gently place into the hot oil working in batches.
Cook until golden brown, about 5 to 10 minutes. Remove from oil and drain on paper towels.
Cut the kale strips. Heat 3 tablespoons of olive oil in a skillet over medium-high heat. Add the onions and garlic to skillet and sauté until they are slightly browned, about 5 minutes.
Add the kale and sauté for another minute or two. Season with pepper. Remove from heat, cover with lid, and keep warm until ready to serve.
Fry the eggs in some garlic confit.
Squeeze the juice from the lemon over the top of the kale and stir.
Assemble and Serve immediately.