World Food Championship Sandwich
A delicious twist on a Southern favorite, a chicken and waffle sandwich and a fried Happy Egg, served with a side of drunken raspberry dipping sauce.
Prepare your work area, there will be several steps...
Mix together the sugar, salt, paprika, ground pepper, ground thyme, ground sage, ground ginger, onion powder, garlic, and dried parsley. Divide in half. Place half in shallow dish #1, and mix the other half with the corn flakes or bread crumbs and place in shallow dish #3. Beat one Happy Egg with hot sauce and place in shallow dish #2.
Drunken Raspberry Sauce
Gently melt the raspberry jelly in the microwave for about 20 seconds, breaking up any chunks. Mix in the Chambord liqueur.
Combine one Happy Egg with the buttermilk, melted butter, maple syrup, and optional vanilla. Mix in dry ingredients (flour, baking powder, salt) until just combined and no longer lumpy.
Bring it all together
Heat peanut oil in electric skillet to approximately 360 degrees. Preheat waffle iron to highest setting.
If desired, cut the chicken cutlet into two pieces to fit the shape of 1/2 a finished waffle. Dredge the chicken in the first dish of seasoning, then the second dish of egg wash, and finally the third dish of corn flakes or bread crumbs. When the oil is hot enough, gently slide the cutlets into the hot oil. Fry approximately 2-3 minutes, flip, and fry an additional 2-3 minutes until done. Remove to a wire rack to cool.
Pour approximately 1/4 of the waffle batter into the hot iron and cook until evenly browned -this will vary depending on the individual waffle iron. Crisp waffle in a low heat oven if needed, and keep warm.
Fry the last two Happy Eggs (in egg rings, if desired) until set.
Cut the waffle into four sections. Layer each chicken cutlet onto a waffle quarter, top each with a fried egg, and finally the remaining waffle quarter. Dip the waffle sandwich into the raspberry sauce with each bite. Delicious and hearty not only for breakfast, but also lunch or dinner!
Garnish with fresh raspberries and mint leaves, optional dust with powdered sugar. Serve with pink champagne.
4 Happy Eggs
1 cup buttermilk
1/4 cup melted butter
2 tablespoons 100% pure maple syrup
1/2 teaspoon vanilla (optional)
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup seedless raspberry jam or jelly
2 teaspoons Chambord liqueur
1 cup crushed corn flakes (or 1 cup panko bread crumbs)
2 teaspoons Frank's Red Hot
Peanut oil for frying, enough to cover the electric skillet 1/2" -3/4"
1 teaspoon sugar
2 teaspoons salt
1 teaspoon paprika
1 teaspoon finely ground pepper
3/4 teaspoon ground thyme
3/4 teaspoon ground sage
1/2 teaspoon ground ginger
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1 teaspoon finely crushed dried parsley (for color)
1 thinly sliced chicken breast cutlet, pounded evenly to approximately 1/4"