Kentucky Bourbon Chicken & Waffles

- ingredients
Ingredients | Amount | Unit |
---|---|---|
7″ Round Belgian Waffle | 1 | ea |
Crispy Chicken Tenders | 3 | ea |
Kentucky Bourbon Syrup PREP (for tenders) | 1 | oz (fl) |
Maple Flavoured Syrup | 2 | oz (fl) |
Thinly Chopped Bacon PREP | 1 | oz (wt) |
Bias Cut Green Onions | 1 | oz (wt) |
- Recipe Instructions:
- Procedure
- PLATE: Round white plate, SS cruet for syrup
- TOOLS: Fryer basket, SS mixing bowl, tongs, shaker (for Cajun seasoning), stainless steel cruet
- HOLD TIME: To order
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
- 1. Fry chicken tenders in deep fryer for 3 - 4 minutes (internal temperature of 165°F).
-
2. While tenders are frying, begin toasting the Belgian waffle on flat top, both sides, until lightly browned and slightly crisp (approx 3 - 4 min each side).
*Alternate Method: Place waffle in 350°F oven for 2 - 3 minutes. - 3. Remove tenders from fryer and drain excess oil. In stainless steel mixing bowl, gently toss the fried tenders with 1 ounce of Kentucky Bourbon Syrup.
-
4. On clean cutting board, cut waffle along score marks. Place on round white plate left of center using clock method.
Clock method: Each point of waffle represents 12:00 | 3:00 | 6:00 | 9:00 - 5. Place tenders overlapping on top of waffle pieces.
- 6. Garnish with thinly sliced/chopped bacon and bias cut green onions.
- 7. Serve with maple flavoured syrup in stainless steel cruet.
- 8. Ensure rim of plate is clean. Serve immediately.
- Allergy Information
- TBD