Name: Oven-Fried Chicken with Waffles and White Gravy Delight Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Southern American
Ingredients: 2 pieces Chicken Breast (Freezing prior to slicing helps for cleaner halves); 1/2 cup Mayonnaise (Greek yogurt can be substituted for a lighter touch); 2 cups Kettle-Cooked Potato Chips (Any salty potato chip can be used if needed); 2 Egg Whites (Whipped to soft peaks adds volume and lightness); 1 tablespoon Granulated Sugar (A sugar substitute can work for those watching their intake); 1 cup All-Purpose Flour (For gluten-free options, replace with a 1:1 gluten-free flour blend); 1 teaspoon Baking Powder (Freshness is key for effectiveness); 1/2 teaspoon Baking Soda (Freshness is key for effectiveness); 1/4 teaspoon Salt (Elevates flavor in both batters); 1/4 cup Unsalted Butter (Melted coconut oil can serve for a dairy-free alternative); 1 cup Buttermilk (Regular milk with a tablespoon of vinegar is a quick substitute); 1/4 cup Unsalted Butter (Olive oil offers a lighter substitute); 1/4 cup All-Purpose Flour (Cornstarch can be a gluten-free option); 2 cups Whole Milk (Almond milk can replace it for dairy-free diets); 1/2 teaspoon Black Pepper (Essential for seasoning); 1 teaspoon Salt (Adjust based on taste); 2 tablespoons Scallions (Optional garnish; chives can be substituted)

Description

A delightful Southern-inspired meal featuring crispy oven-fried chicken served alongside fluffy waffles and smothered in rich white gravy. This recipe uses a crunchy potato chip coating for the chicken and a perfectly seasoned white gravy to complete the comfort food experience.

Ingredients

Scale

Chicken and Coating

2 pieces Chicken Breast (Freezing prior to slicing helps for cleaner halves)
1/2 cup Mayonnaise (Greek yogurt can be substituted for a lighter touch)
2 cups Kettle-Cooked Potato Chips (Any salty potato chip can be used if needed)
2 Egg Whites (Whipped to soft peaks adds volume and lightness)

Waffles

1 tablespoon Granulated Sugar (A sugar substitute can work for those watching their intake)
1 cup All-Purpose Flour (For gluten-free options, replace with a 1:1 gluten-free flour blend)
1 teaspoon Baking Powder (Freshness is key for effectiveness)
1/2 teaspoon Baking Soda (Freshness is key for effectiveness)
1/4 teaspoon Salt (Elevates flavor in both batters)
1/4 cup Unsalted Butter (Melted coconut oil can serve for a dairy-free alternative)
1 cup Buttermilk (Regular milk with a tablespoon of vinegar is a quick substitute)

White Gravy

1/4 cup Unsalted Butter (Olive oil offers a lighter substitute)
1/4 cup All-Purpose Flour (Cornstarch can be a gluten-free option)
2 cups Whole Milk (Almond milk can replace it for dairy-free diets)
1/2 teaspoon Black Pepper (Essential for seasoning)
1 teaspoon Salt (Adjust based on taste)

Garnish

2 tablespoons Scallions (Optional garnish; chives can be substituted)

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Instructions

Prepare the Chicken: Freeze the chicken breasts briefly to make slicing easier and cleaner. Slice each breast in half to create thinner pieces. Pat dry with paper towels to remove excess moisture.
Mix the Coating: Crush the kettle-cooked potato chips into fine crumbs. In a bowl, combine the mayonnaise with the whipped egg whites (whipped to soft peaks for lightness) to create a sticky coating mixture.
Coat the Chicken: Dip each chicken piece into the mayonnaise and egg white mixture, then press into the crushed potato chips to fully coat. Set aside on a baking sheet.
Preheat the Oven: Preheat your oven to 425°F (220°C) and prepare a wire rack on a baking sheet to allow air circulation and keep the chicken crispy.
Bake the Chicken: Place the coated chicken pieces on the wire rack and bake for about 25-30 minutes or until the chicken is cooked through and the coating is crisp and golden brown. Use a meat thermometer to ensure internal temperature reaches 165°F (74°C).
Prepare the Waffle Batter: In a large bowl, sift together flour, baking powder, baking soda, sugar, and salt. Melt the unsalted butter and whisk it together with the buttermilk. Pour the wet ingredients into the dry and mix gently until just combined. Fold in the whipped egg whites carefully to keep the batter light and airy.
Cook the Waffles: Preheat your waffle iron and grease it lightly with butter or oil. Pour the batter in and cook until waffles are golden brown and crisp, about 4-5 minutes depending on your appliance. Keep waffles warm in a low oven if needed.
Make the White Gravy: In a saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1-2 minutes to form a roux, whisking constantly to avoid lumps. Slowly whisk in the whole milk, continuing to stir as the gravy thickens. Season with salt and black pepper to taste. Simmer gently until the desired thickness is achieved.
Serve: Place a waffle on each plate, top with a piece of oven-fried chicken, and generously ladle over the white gravy. Garnish with chopped scallions if using, and serve immediately.

Notes

Freezing the chicken before slicing makes for cleaner, easier cuts and more even cooking.
You can substitute Greek yogurt for mayonnaise for a healthier coating option.
Kettle-cooked chips provide the best crunch due to their thickness and salt content.
Whipping egg whites before folding into batter lightens the waffles and chicken coating.
Use a wire rack when baking chicken to ensure the coating stays crispy instead of soggy.
Adjust seasoning in gravy to your preference; adding a pinch of nutmeg can add warmth if desired.
For gluten-free diets, use gluten-free flour blends and cornstarch where indicated.
If dairy-free, substitute butter with coconut or olive oil and milk with almond or other plant-based milk.