I’m going to put out a controversial statement, but we’re feeling confident at TTF HQ today – this is the BEST Chicken and Waffles we’ve ever had. These are everything – crunchy, crispy, chewy, salty, sweet and sour.
While this recipe does take several steps, (this comes with the territory for any recipe that combines multiple components) it’s totally worth it in the end. What I normally do when making these Fried Chicken and Gruyere Waffles with Pickled Sour Cherries is make the entire batch of waffles the day before. The waffles keep great in a ziplock bag for several days in the fridge so you can totally have buttermilk waffles for breakfast one morning, fry the chicken cutlets and warm up the waffles in the oven for an EPIC brunch.
If you’re looking for a brunch menu that’s going to give your guests that jaw-dropping WOW effect, MAKE THIS. If you’re on the prowl for a perfect make-ahead breakfast that can keep warm until the very last moment, MAKE THIS. If you’re so over typical morning food and you’re desperate for a fresh approach to hosting, MAKE THIS!!
Fried Chicken and Gruyere Waffles with Pickled Sour Cherries
Makes 4 Generous servings
For the Chicken and Waffles
- 1 recipe of TTF’s Gruyere Buttermilk Waffles
- 4 organic and free range boneless and skinless chicken breasts
- 1 1/2 cups of organic unbleached AP flour
- 1 tbs of English mustard powder
- 1/2 tsp of all-seasoned salt
- 1/2 tsp of freshly cracked black pepper
- 1/4 tsp of cayenne pepper
- 2 large organic eggs
- 1 tsp of hot sauce (we love Cholula)
- 1 tsp of soy sauce
- 1 1/2 cups of Panko bread crumbs
- 1/2 cup freshly grated parmesan cheese
- 1/2 cup of safflower oil
For the Pickled Cherries
- 2 cups of sour cherries, pitted and halved
- 1/2 cup of champagne vinegar
- 2 tbs of organic sugar
- 1/2 tsp of salt
For the Spicy Zesty Aioli
- 1/2 cup of organic mayo
- 2 tsp of Sriracha
- 1 tbs of white wine vinegar
- 1 tbs of soy sauce
- 1 tsp of mirin
- 1 tsp of dijon mustard
Combine cherries with vinegar, sugar and salt. Cover and refrigerate until serving.
Make one recipe of TTF’s Gruyere Buttermilk Waffles (save the other half for later in a ziplock bag). Put finished waffles on a cooling rack over a baking sheet and keep these warm in a 250 degree oven until they’re ready to be served
Butterfly each chicken breast and putting the chicken between two sheets of parchment paper, pound out each piece to be 1/2” thick. Then, create the following mise en place for the breading and bread the chicken in this order:
- Flour – combine flour, salt, pepper, cayenne and mustard powder together
- Egg – whisk eggs along with hot sauce, and soy sauce until just combined
- Crumb – stir together Panko and grate parmesan directly over the crumb mixture
Heat oil to medium-high heat. Fry the chicken breast in batches, for about 3-4 minutes per side until golden brown. Add to warming rack and keep these warm in the oven until they’re ready to be served.
Whisk together aioli ingredients until just combined. Serve Fried Chicken and Gruyere Waffles with Pickled Sour Cherries alongside aioli at the very last moment to keep everything extra hot and crisp.
Make it ahead
- Waffles can be made a few days ahead and rewarmed in the oven
- Chicken can be bread ahead and fried at the very last moment
- Cherries can be pickled the day before
- Aioli can be made before hand and keep in the fridge for up to a week