So I will admit I wrote and made this recipe sometime before christmas, while we were still in the fall season a.k.a. apple and pumpkin season. Of course I never finished the post in order to publish it and feel pretty bad about it. Now, I know I sound like a broken record but I have faith that I will eventually say enough is enough and be more consistent at releasing the wonderful recipes I am proud to create. For the time being, after a conversation with Michael I’ve got some fire back in me to share some of my fav recipes. I am still totally in love with anything pumpkin and apple–even if it is 2017! Though we are in the winter months know I’m a little different when it comes to following recipes with the season. Regardless, I think Pumpkins and Apples should ALWAYS be a go-to, no matter the season…don’t you agree?
As I think about it I haven’t ever been one to go with the majority. I remember during high school in Detroit many of my classmates were smoking, drinking and having the “S word” (haha) but not me. I remember people saying oh you are a virgin (yup I was!) and I would proudly say “yes”. I didn’t care what anyone thought. I got made fun of for being born in Africa, for the dark tone of my skin, for speaking proper english, and till this day I still have never smoked anything in my life–not even hookah. Now I’m totally not judging people who are into that, as everyone has a God given right to live how they choose. My point is that I don’t always fit a mold, even with my own Ghanians. I may not follow all the food trends on Google at a particular time, I stick with a particular type of food, which you will definitely see if you look on my Instagram.
In regard to today’s recipe, my love of chicken and waffles will always stay the same. Truthfully, I used to think it was a nasty idea (hahaha) but now I wish someone would had informed me earlier in life. Then again, for us in Michigan in the late 90’s to early 2000’s, chicken and waffles weren’t a thing, and have only since gained popularity on metro Detroit menus in the past few years. To be specific, this is the Harlem-style chicken and waffle perfected some time early 20th-century in Harlem and many today associate with the famous Roscoe’s in Los Angeles. Here’s a link to the Wikipedia page if you care to learn more.
My favorite place so far for chicken and waffles has been Dames Chicken and Waffles in Durham, NC. They had the most delicious seasoned chicken and a variety of waffles flavors, including a sweet potato waffle that I had and a gluten free waffle that Michael quite enjoyed, despite being apprehensive at first. Dames also has these wonderful smears that you can put on your waffles, with a variety of flavors. In the future I want to come up with my own smears to enjoy with my waffles.
If you ask me, people really don’t know what they are missing when it comes to the sweetness from the maple syrup and the saltiness of the chicken–it is EVERYTHING. I seriously have suggested to friends to try this wonderful combination but all I usually get is “eww, that sounds nasty.” I’ll be the first to admit that some of my friends are not the most adventurous when it comes to foods, but oh well, friends you don’t know what you are missing.
Make note I’ve made Cap N’Crunch French Toast many times, so for this recipe I decided to combine pumpkin puree, the sweetness and crunchiness of Cap N’Crunch and Waffle batter. We tend to have a lot of waffle days, so I like to use Arthur’s Redmill Buttermilk pancake and waffle mix, which makes for an easy 1-2-3 preparation anytime of the day, whether breakfast, brunch, or dinner. I usually decrease the amount of eggs and oil, and prefer to use coconut milk. now this brand has many other wonderful products, including gluten free flour. Try, enjoy, and let me know what you think.
|Prep Time||10 min|
- 4 pieces chicken tenderloin I use organic chicken
- 1/2 tsp onion powder
- 1/2 tsp cajun seasoning
- 2 tsp franks red hot sauce
- 1/2 tsp paprika
- 1/2 cup bread crumbs I use Italian bread crumbs
- 1/2 tsp black pepper
- 1/2 tsp garlic pepper
- 2 tbs oil For browning chicken
- 1 cup Cap'n Crunch Crumbled. I used a zip lock bag and rolling pin
- 1 whole egg
- 1/2 cup Pumpkin puree I used Libby's
- 1 cup toasted coconut almond milk You can use plain coconut or milk of choice
- 1 tsp cinnamon ground
- 1 tsp vanilla extract
- 1.5 cups Bob's red mill buttermilk pancake and waffle whole grain mix It's my favorite waffle mix
- 2 tbs oil Use olive or coconut oil
- As always gather all your ingredients. Heat waffle iron. Season the chicken and roll in bread crumbs, then set aside.
- Place Cap'n Crunch cereal in a zip lock bag, and roll with rolling pin to crumble. If you happen to not have a rolling pin then just do it the old fashion way and mash with your fist or any other heavy object. IMPORTANT: Be sure to not damage your counter top during this step!
- My favorite milk to use.
- In a mixing bowl mix flour, egg, oil, cinnamon, vanilla and milk until well mixed. Next add pumpkin puree.
- Whisk Well, until smooth.
- At this point heat oil on medium in a skillet. When hot, place chicken pieces on skillet, cook 5 minutes on each side or until golden and cooked. Drain on paper towel.
- While chicken is cooking, start cooking waffles. If need be make sure the waffle iron is oiled. TIP: Some irons don't require oil, so you will know per your manual. Spread 1 tablespoon cap'n crunch on waffle iron and add 1/2 cup of waffle mix, then place another 1 tablespoon of cap n'crunch on top. Be sure you spread it evenly all around and add more then specified (1 tbsp) if needed.
- Cook until golden brown. Repeat process until all of the mix is gone.
- Once everything is cooked you are ready to plate. Stack two waffle on a plate and top with two pieces of chicken. Top with any berries of choice, pecans, and drizzle with maple syrup or honey. Finally, sprinkle with powdered sugar. Tip: You can add whipped cream instead of powdered sugar if you desire. In this case I used kiwi's.
- Enjoy and comment! Thank you, This African
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