Category: Breakfast

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Light & Crispy Buttermilk Fried Chicken & Waffle

Light & Crispy Fried Buttermilk Chicken & Waffles

After returning from our two week trip to the Mediterranean, we though it might be time for some good ole comfort food. It’s hard to beat the classic soul food of chicken and waffles to satisfy our cravings. To keep it simple I used chicken tenders as they are easier to eat with the waffles. Blah, blah, blah!

Ingredients:

Chicken and Marinade –

  • 12 chicken tenders
  • 2 cups buttermilk
  • 1 tsp coarse salt

Coating –

  • 2 cups all purpose flour
  • 2 tbsp dried parsley
  • 1 tbsp paprika
  • 2 tsp baking powder
  • 2 tsp kosher salt
  • 1 tsp garlic powder
  • Vegetable, canola or peanut oil for frying

Preparation:

  1. Whisk salt into buttermilk in a shallow baking dish.  Add chicken, turning to coat.  Cover and refrigerate, allowing chicken to marinate at least an hour (up to overnight).   I recommend overnight if you have the time.
  2. Bring chicken to room temperature before frying (that means taking it out of the fridge 30 minutes prior).
  3. Meanwhile, add all ingredients for coating into a large zippered freezer bag and shake to combine.
  4. Heat oil in a deep fryer to 350ºF, or 3/4″ deep in a large cast iron skillet. Line a baking sheet with paper towels and place a wire cooling rack on top.
  5. Remove chicken a piece at a time from the marinade, letting excess drip off.  Add chicken to the bag with flour mixture and shake to evenly coat. Cook chicken in two batches, flipping once, until golden brown and cooked through (165ºF internal temperature), 8-12 minutes.  Transfer to wire rack in a single layer.  Serve hot, or cool completely on the wire racks before refrigerating.
  • Fried Chicken Strips
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Alsatian Bacon & Onion Tarte Flambée

Tarte Flambée is an Alsatian dish, specialty of the Alsace region in France. It is the French version of pizza, and can be served as an appetizer, main dish or even for breakfast. We discovered this tasty dish while eating at the French restaurant Patisserie Amie in Traverse City, MI. We heard about this restaurant and tried it for breakfast while vacationing. If you go, and we highly suggest you do, expect to wait at least 30-45 minutes to be seated. It is definitely worth the wait. I ordered the Tarte Flambée with a sunny-side-up egg and it was so delicious that I have had it every time we go to this restaurant. So, I said to Leigh ‘I can make that.’ I did not have access to Patisserie Amie’s recipe so I set out to recreate this dish at home.


Tarte Flambée

  • Patisserie Amie – Traverse City, MI

  • Tarte Flambée w/ Two Eggs
  • Patisserie Amie – Traverse City, MI

Ingredients

  • 1⁄2 cup crème fraîche
  • 1 cup fromage blanc or cream cheese at room temperature
  • 1⁄8 tsp. nutmeg, freshly grated
  • 1 tsp. kosher salt, plus more to taste
  • Freshly ground white pepper, to taste
  • 8 strips smoked bacon, finely chopped
  • 1 medium white onion, thinly sliced
  • 2 cups flour, plus more for dusting
  • 1 tsp. baking powder
  • 3/4 tsp. salt
  • 2/3 cup of lukewarm water
  • 1-1/2 tsp. instant yeast
  • 3 tbsp. olive oil
  • 2-4 Eggs, if serving for breakfast

Tarte Flambée Ingredients

Intructions

  • Heat an oven to 500° with a pizza stone positioned on center rack.
  • Mix crème fraîche, fromage blanc, nutmeg, and salt and white pepper in a bowl. Set aside.
  • Whisk yeast and lukewarm water together in a medium bowl until yeast dissolves.
  • Whisk flour, baking powder, and 1 tsp. salt in a bowl; make a well in the center.
  • Whisk oil into the yeast and water and pour into well. Using a fork, stir until a loose dough forms.
  • Turn out onto lightly floured surface; knead dough for 1 minute.
  • Divide dough into 3 pieces. Working with 1 piece of dough at a time, roll into a 12″ circle, and place on a parchment paper—lined baking sheet.
  • Spread 1⁄2 cup cheese mixture over circle, leaving a 1⁄2” border around edge.
  • Sprinkle with a little of the bacon and onions.
  • Transfer dough (on parchment paper) to pizza stone.
  • Bake until lightly browned and crispy, 8–10 minutes. Repeat.
  • Note: This can also be prepared by dividing dough into 9 pieces to make it as individual appetizers.
  • Tarte Dough with Cheese Sauce
  • Tarte Topped with Onions & Bacon
  • Baking on the Pizza Stone
  • Finished, Hot Out of The Oven!


Tarte Flambée is best right out of the oven, buy can easily be reheated later or next morning for breakfast. I hope that you enjoy, Bon Appétit!