Ingredients:
For the Panko-Crusted Fried Chicken:
- 1 boneless, skinless chicken breast or fillets
- 1/2 cup all-purpose flour
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1 egg
- Vegetable oil for frying
For the Waffles:
- 3/4 cup all-purpose flour
- 1 tbsp granulated sugar (optional)
- 1/2 tbsp baking powder
- 1/4 teaspoon salt
- 1/2 cup + 2 tbsp milk
- 2 tbsp vegetable oil
- 1 large egg
- 1/2 teaspoon vanilla extract
For the Cheesy White Sauce:
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1/2 cup whole milk
- 1/2 teaspoon mushroom powder
- Pinch of salt (optional)
- 1/4 cup shredded cheddar cheese
Method:
Panko-Crusted Fried Chicken:
- Cut the chicken breast into a fillet and season with salt, pepper, paprika, garlic powder, onion powder, and dried thyme.
- In a shallow bowl, whisk the egg.
- In another shallow bowl, combine the flour with a pinch of salt and pepper.
- Place the panko breadcrumbs in a separate shallow bowl.
- Dip the chicken fillet into the flour mixture, then into the beaten egg, and finally coat it in the panko breadcrumbs, pressing gently to adhere.
- Heat vegetable oil in a skillet over medium-high heat. Fry the panko-crusted chicken fillet for about 4-5 minutes on each side or until it is golden brown and cooked through. Remove and drain on paper towels.
Waffles:
- Preheat your waffle iron according to the manufacturer’s instructions.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, vegetable oil, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Pour the waffle batter onto the preheated waffle iron and cook according to the manufacturer’s instructions until they are golden brown and crispy. Keep warm.
Cheesy White Sauce:
- In a saucepan, melt the butter over medium heat.
- Stir in the flour to make a smooth paste (roux). Cook for 1-2 minutes.
- Gradually add the milk, stirring constantly until the mixture thickens (2-3 minutes).
- Add the mushroom powder and a pinch of salt (if using).
- Simmer and thicken to your desired consistency.
- Remove from heat and add the shredded cheddar cheese, stirring until melted and the sauce is creamy.
Assembly:
- Place a waffle on a plate.
- Top with the panko-crusted fried chicken fillet.
- Drizzle the cheesy white sauce generously over the chicken and waffle.
- Serve immediately and enjoy!