Chicken and Waffles featuring rosemary and goat’s milk brie, and a unique brown-butter black-garlic honey syrup.
Crispy Baked Chicken
- ½ cup all purpose flour
- 1 egg
- 2 Tbsp milk
- ¾ tsp salt
- 1¾ cup panko bread crumbs
- ⅓ cup olive oil
- 1 tsp garlic powder
- 4 boneless, skinless chicken thighs
Rosemary Brie Waffles:
- 2 cups all purpose flour
- ¼ cup sugar
- 1 Tbsp baking powder
- 1 tsp salt
- 1½ cup milk
- 1 Tbsp vanilla
- 2 eggs, separated, plus 2 egg whites
- stick of melted butter
- ½ tsp ground rosemary
- 1 cup goat’s milk Brie cheese
Brown Butter and Black Garlic Syrup:
- 4 Tbsp butter
- 4 Tbsp Fresh Perspective black garlic honey
- 1 d’Anjou pear
- 1 cup walnuts
- Preheat the oven to 390°F. Line a rimmed baking sheet with parchment paper and coat lightly with cooking spray.
- Season the chicken with salt and pepper.
- Prepare three bowls. Place flour in the first bowl. In the second bowl, mix together your eggs, milk, garlic powder, and salt. In the third bowl, combine the panko bread crumbs and olive oil, mixing until the bread crumbs are evenly saturated with oil.
- Dredge the chicken in flour, then dip it in the egg and milk mixture. Finally, coat the chicken in the panko mixture, pressing onto both sides to fully coat the chicken. Place the chicken on the prepared baking sheet, and bake until golden brown and crispy, at least 25 minutes. Chicken is fully cooked when internal temperature reaches 160°F.
- For the waffles, begin by preheating the waffle iron, and cutting the Brie into small cubes. Set the brie aside
- Sift together the flour, sugar, salt, and baking powder. Add the rosemary and mix until combined. In a separate bowl, mix together the milk, egg yolks, and vanilla. Combine thoroughly with the dry ingredients until no clumps of flour remain. Add the melted butter and mix until smooth.
- In a separate bowl, beat the egg whites until stiff. Fold the egg whites gently into the batter until just combined.
- Spray the waffle iron thoroughly with cooking spray, and scoop the batter into the iron. Take a small handful of cubed brie and distribute evenly over the scooped batter. Close the iron and cook until golden brown and crispy.
- To make the syrup, start by melting the butter over medium-low heat. Continue to cook the butter, stirring occasionally, until the butter is caramel-colored and smells nutty and delicious. Remove from heat and pour into a bowl. Add the black garlic honey and stir well until completely homogenous.
- Dry roast the walnuts over medium-high heat, stirring regularly, until lightly charred, to bring out a nice smokey flavor.
- Plate a waffle and a serving of chicken, top with thinly sliced pear and roasted walnuts, drizzle with black garlic honey and brown butter syrup, and enjoy!