Chicken-N-Waffles

Leftover mashed potatoes was the inspiration for this dish….Potato waffles with oven “fried” chicken (OR use left over Easter turkey and gravy)….

Potato Waffles

1 tbsp butter or oil (I used ghee = clarified butter)

1/4 onion diced 

1 garlic clove diced 

1/4 green pepper diced 

1/2 cup kale chopped finely (or use spinach)

2 carrots grated 

2 cups mashed potatoes

1 cup flour

1/2 cup cornmeal 

1/2 cup milk 

1 egg 

salt & pepper 

dash of steak spice 

1 tbsp fresh parsley chopped finely 

Heat butter and cook onions for 2 minutes. Add garlic and green peppers, cook for 3-5 minutes. Add kale and carrots then cook for about 5 minutes until veggies are softened. Add mashed potatoes and stir to combine. Add spices. Remove from heat to cool. In a large bowl combined flour, cornmeal, milk and egg. Stir in cooked vegetables. Salt & pepper to taste. (If the batter is too thick add more milk)…

Heat waffle iron, spray with cooking spray and cook 4 waffles. Keep waffles warm in the oven until all waffles are cooked. Serve with warmed turkey and gravy…

OR make my oven “fried” chicken!

Baked crispy “fried” chicken

4 boneless skinless chicken breasts

1/2 cup flour

1 tsp each: paprika, chilli powder & seasoning salt 

salt & pepper

1 egg beaten 

1 cup panko bread crumbs

1/2 cup grated parmesan cheese 

1 tbsp parsley chopped 

Pat chicken with a paper towel to dry. Season the breasts with salt & pepper. In a bowl combine flour and spices. In another bowl beat the egg and then season with salt & pepper. In a third bowl combine bread crumbs, parmesan cheese, parsley and salt & pepper as well. 

Toss each piece in flour (shake off excess), egg then bread crumbs. Bake at 400 degrees for about 35 minutes. Once cooked let chicken rest under a tinfoil tent for a couple minutes before serving or slicing. Top with buffalo hot sauce and pure maple syrup…Sooo yummy…

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