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:

  1. Cut the chicken breast into a fillet and season with salt, pepper, paprika, garlic powder, onion powder, and dried thyme.
  2. In a shallow bowl, whisk the egg.
  3. In another shallow bowl, combine the flour with a pinch of salt and pepper.
  4. Place the panko breadcrumbs in a separate shallow bowl.
  5. 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.
  6. 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:

  1. Preheat your waffle iron according to the manufacturer’s instructions.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In another bowl, whisk together the milk, vegetable oil, egg, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. 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:

  1. In a saucepan, melt the butter over medium heat.
  2. Stir in the flour to make a smooth paste (roux). Cook for 1-2 minutes.
  3. Gradually add the milk, stirring constantly until the mixture thickens (2-3 minutes).
  4. Add the mushroom powder and a pinch of salt (if using).
  5. Simmer and thicken to your desired consistency.
  6. Remove from heat and add the shredded cheddar cheese, stirring until melted and the sauce is creamy.

Assembly:

  1. Place a waffle on a plate.
  2. Top with the panko-crusted fried chicken fillet.
  3. Drizzle the cheesy white sauce generously over the chicken and waffle.
  4. Serve immediately and enjoy!