Take comfort food: This chicken and waffles recipe works with any meal

Originally a dish of the Pennsylvania Dutch, chicken and waffles has gained notoriety, even noble status, as a culinary specialty throughout the American South. However, this “anytime breakfast” choice is not limited to that region and is now a mouthwatering favorite from coast to coast. It even has its own day: National Waffle Day, August 24.

At The Kitchen’s new Comfort Corner at Quil Ceda Creek Casino, we brine our chicken tenders in buttermilk, then dip them in a Golden Dip batter (available at most grocery stores) before frying them for a delicious, tender and crispy result.

We make our waffles with Golden Malted waffle mix, a specialty mix found in many restaurants and available for purchase online. However, you can use your favorite waffle batter mix if you wish.

Chicken and Waffles

For 4 people

Waffle mix

Makes 3 to 4 waffles per batch, depending on the size of the waffle maker

Ingredients:

1 cup golden malted waffle mix (or other batter mix)

1 egg

5 ounces of water

2 tablespoons melted butter

Preparation:

Beat eggs and water together

Add the waffle mix and mix well

Add the melted butter and mix well.

Pour onto a hot waffle iron and remove when golden brown.

Chicken Tenders – Wet Batter

Ingredients:

8 to 10 raw, thawed chicken strips (about 2 ounces each)

¼ cup heavy cream

¼ cup buttermilk

½ cup cold water

1/3 cup Golden Dip baking mix

Preparation:

Divide the pre-soaked dough and place in a large mixing bowl. Measure and add the wet ingredients and pour into a bowl

Using a wire whisk, mix thoroughly until there are no lumps.

Add the fillets to the mixture, cover and refrigerate for at least 20 minutes (and no more than 2 hours)

Chicken tenders – dry dough

Ingredients:

1 cup flour

¾ cup Golden Dipt dry baking mix

1 ½ tablespoons granulated garlic

1 ½ tablespoons ground black pepper

1 ½ tablespoons salt

3 cups vegetable oil

Preparation:

Measure and place all of the above ingredients into a mixing bowl

Mix well using a rubber spatula

Dip each wet chicken fillet into the mixture and coat completely.

Place vegetable oil in a deep skillet or Dutch oven.

Heat until oil reaches 350 degrees

Cook the chicken strips in batches of 3 to 4 so as not to significantly reduce the temperature of the oil.

Cook for 4 minutes, turn when golden on one side

Cook 4 minutes on remaining side or until internal temperature reaches 165 degrees

Remove from oil and drain on paper towels.

Put it all together

Suggested toppings: butter, maple syrup or honey, powdered sugar

Plating:

Place the waffle on a plate and top with a ball of butter.

Superior waffle with two fully cooked chicken tenders

Drizzle generously with syrup or honey

Sprinkle with icing sugar

Serve with your choice of eggs, additional breakfast meat, freshly squeezed orange juice and fresh fruit for a delicious brunch or “breakfast anytime” meal your family and friends will love.

Lisa Instasi has over 40 years of experience in the food and beverage industry. As the Kitchen Operations Manager at Quil Ceda Creek Casino, she helps execute the food and beverage offerings throughout the “Q,” including the dining experience in The Kitchen and The Keg Bar.