Amish Chicken and Waffles
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Today, I am sharing a recipe for Amish Chicken and Waffles (aka Dutch Chicken and Waffles) . This recipe is a great way to use rotisserie chicken. It would also be a great way to use leftover turkey from Thanksgiving in a few weeks.
The base of this dish is a simple homemade waffle. It’s not the same as your usual waffle. It’s a less cakey and more spongy than a regular breakfast waffle. It works great in this savory version. You just need the usual waffle ingredients for these – egg, butter, milk, flour, baking powder, sugar, and salt.
Then comes the chicken. All you need is just some rotisserie chicken from the store. Or if you have any leftover chicken or turkey from another meal that is a great thing to use too.
Last is a gravy to go over those Amish chicken and waffles. All you need to start this gravy is some butter and flour. You cook that together to make a roux. Then you mix in some chicken broth. Last you add in a little half and half to give the gravy some richness and creaminess. It is the perfect comfort dish for this time of year. Now if you happen to have leftover gravy from a previous meal, say from like thanksgiving, then use it. No need to make gravy if you happen to have some already leftover.
Amish Chicken and Waffles
Real Mom Kitchen
Equipment
Ingredients
Chicken
- 1 3- to 4- pound chicken roasted or a pre-cooked rotisserie chicken (about 3 cups)
Waffles
- 1 large egg
- 4 Tbsp butter melted
- 1 cup milk
- 1 cup flour
- ½ tsp baking powder
- ½ tsp sugar
- ¼ tsp salt
Gravy
- 4 Tbsp butter
- ¼ cup flour
- 2 cups chicken stock or broth
- ¼ cup half and half or whole milk
- salt and pepper to taste
Instructions
- Pull the meat off the chicken and cut or shred into bite-size pieces. Place in a dish in a 250 degree oven to warm until ready to serve.
- To make the gravy: Melt the butter in a saucepan over medium-low heat. Sprinkle the flour evenly over the melted butter and whisk together.
- Cook, whisking frequently, until the mixture turns toasty golden. It will remain pale for a few minutes, then toast quickly, so keep an eye on it.
- Slowly add in chicken stock, while whisking. Whisk until the gravy is smooth. Add the half and half and cook, stirring frequently, until the gravy thickens and comes to a simmer.
- Remove from the heat and season with salt and pepper to taste.
- To make the waffles, preheat your waffle maker.
- Separate the egg yolk and white. Place the egg white in a small bowl and the yolk in a large bowl.
- In the large bowl, add the milk to the yolk and whisk together. Add the melted butter, flour, baking powder, sugar, and salt. Whisk together until just until combined; some lumps may remain.
- Beat the egg white by hand or with an electric mixer until soft peaks form. Gently fold the egg white into the batter/
- Grease the waffle maker, if necessary, and pour the batter evenly into the waffle iron. Cook according to manufacturers instructions.
- To serve, top waffle with chicken and drizzle with gravy. Serves 4.
Recipe is adapted from Good Food Stories.
