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14
register 165°F. Transfer to prepared cooling
rack.
7. To serve, halve the waffles on the diagonal
and serve half with one piece of fried chicken
and maple syrup on the side.
*If you do not have a deep fryer, the chicken
can easily be fried on the stovetop. In a large
sauté pan, add no more than 1 inch of oil and
set the pan over medium-high heat. Using a
deep fat thermometer, bring oil to 375°F. Fry
the chicken in batches, about 2 pieces at a
time. You do not want to crowd the pan or
the oil will cool down too much and not fry
well. Fry, flipping once, until chicken is nicely
browned, about 4 to 5 minutes per side.
Chicken should have an internal temperature
of 165°F. Transfer chicken to the prepared
cooling rack.
Nutritional information per serving:
Calories 382 (54% from fat) • carb. 20g • pro. 24g • fat 23g
• sat. fat 4g • chol. 79mg • sod. 521mg
• calc. 99mg • fiber 0g
Strawberry Shortcake
Waffles
For a more classic presentation, use the
Buttermilk Waffle recipe on page 8. If you are in
the mood for a bit more of an indulgence, use
the Chocolate Brownie Waffle, page 11,
for those chocolate lovers.
Makes 8 servings
1 quart fresh strawberries, hulled and
sliced
3 tablespoons granulated sugar
pinch kosher salt
1 cup heavy cream
3 tablespoons confectioners’ sugar, plus
more for serving (if desired)
pinch kosher salt
½ teaspoon pure vanilla extract
4 prepared waffles
1. In a medium mixing bowl, stir the strawber-
ries, granulated sugar and pinch of salt
together. Let sit to macerate until ready
to serve.
2. In a large mixing bowl combine the heavy
cream, confectioners’ sugar, salt and vanilla.
Using a Cuisinart hand mixer fitted with the
whisk attachment, whisk until medium-soft
peaks are achieved. Reserve.
3. To serve, halve each waffle. Top with whipped
cream, then some of the macerated straw-
berries. Drizzle a bit of the juice from the
strawberries (collected at the bottom of the
mixing bowl) over the strawberries. Dust with
confectioners’ sugar if desired. Per waffle you
should only need about
1
⁄3 cup of the whipped
cream and
1
⁄3 cup of the strawberries.
Nutritional information per serving:
Calories 560 (27% from fat) • carb. 99g • pro. 4g • fat 17g
• sat. fat 9g • chol. 65mg • sod. 193mg
• calc. 47mg • fiber 2
Blueberry Maple Syrup
A great change-up from regular maple syrup
– the color of the syrup adds nice color to any
breakfast plate.
Makes about 2 cups (1½ cups if strained)
1 cup pure maple syrup
1½ cups fresh blueberries
pinch kosher salt
pinch orange zest (optional)
1. Put all ingredients in a small saucepan set
over medium heat. Bring to a boil and then
reduce heat to maintain a strong simmer to
allow the mixture to thicken slightly, about
5 minutes.
2. Strain, if desired, and serve.
Nutritional information per serving (2 tablespoons):
Calories 60 (1% from fat) • carb. 15g • pro. 0g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 11mg
• calc. 21mg • fiber 0g
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