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Belgian Liege Waffles With Buttermilk Cornflake Chicken

Carne Diem Culinary
Our Belgian Liege Waffles with Buttermilk Cornflake Chicken is one of our family's favorite breakfast dishes. It combines two of our favorite things: Crispy, caramelized liege waffles and fried chicken. It is the perfect balance of savory and sweet.
5 from 8 votes
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Prep Time 20 minutes
Cook Time 25 minutes
Marinating and Dough Rising 8 hours
Course Breakfast, Main Course
Cuisine American, Belgian, Breakfast, European
Servings 4
Calories 1260 kcal

Equipment

  • Waffle Maker
  • Stand Mixer

Ingredients
  

Belgian Liege Waffles

  • ¼ ounce Active Dry Yeast
  • 2 Cups Flour
  • ¾ Cup Belgian Pearl Sugar
  • 1 Cup Butter melted
  • ⅓ Cup Water lukewarm
  • 3 Eggs beaten
  • 1.5 Tablespoon Sugar
  • 1 teaspoon Vanilla
  • ¼ teaspoon Salt

Buttermilk Cornflake Chicken

  • 2 Pounds Chicken Breasts cut into strips, or precut chicken breast tenders
  • 1 Pint Buttermilk
  • 2 Cups Cornflakes crushed
  • 1 teaspoon Powdered Sugar
  • ½ teaspoon Hungarian Paprika
  • ½ teaspoon Rosemary
  • ½ teaspoon Dried Sage
  • ½ teaspoon Thyme
  • ¼ teaspoon Garlic Powder
  • ¼ teaspoon Onion Powder
  • ¼ teaspoon Salt
  • ¼ teaspoon Black Pepper

Instructions
 

Buttermilk Cornflake Chicken

  • Add the chicken tenders to the buttermilk in a bowl. Cover and refrigerate overnight.
  • In a large bowl or shallow plate mix the cornflakes, sugar, and spices.
  • Remove the chicken strips from the buttermilk and allow excess to drain off.
  • Dredge the chicken though the seasoned cornflakes. Place on a wire rack and let sit for about 10 minutes.
  • If baking: Bake at 350 degrees for 25 minutes or until the internal temperature of the chicken reaches 165 degrees.
  • If frying: Heat your canola oil to 350-360 degrees. Fry the chicken strips, in batches, for about 4-6 minutes or until the internal temperature of the chicken reaches 165 degrees. Remove to a paper towel for a couple minutes prior to serving.

Liege Waffles

  • Mix the sugar, warm water, and yeast in a bowl and mix until combined and bubbly. Let sit for 10 minutes.
  • In a stand mixer, add the flour and salt. Add in the yeast mixture and mix on low for a couple minutes.
  • After a couple minutes, scrape the edges of the bowl and again mix on low. Add the eggs a little at a time until incorporated into the dough.
  • Add the vanilla to the melted butter and then add to the mixer a couple tablespoons at a time until incorporated.
  • Cover the bowl of the mixer and set in a warm area. Allow to rise until doubled. this may take 2-6 hours depending on your room temperature.
  • Heat your waffle iron to about 250 degrees.
  • Mix the Belgian pearl sugar into the batter. This batter will be much thicker and stickier than traditional batter.
  • Use about 2-3 tablespoons of batter per waffle and cook to desired doneness. The outside of the waffle should be dark and caramelized but not burned.
  • Serve the chicken and waffles with some bourbon maple syrup and dig in.

Nutrition

Calories: 1260kcalCarbohydrates: 116gProtein: 65gFat: 60gSaturated Fat: 34gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 2gCholesterol: 403mgSodium: 1236mgPotassium: 1180mgFiber: 3gSugar: 57gVitamin A: 2246IUVitamin C: 6mgCalcium: 194mgIron: 9mg
Keyword bbq chicken, breakfast, Brown Sugar, cereal, chicken and waffles, cornflakes, pastries, pearl sugar
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