chick'n and waffles
- 1 pkg gardein chick’n scallopini
- 2 cups cashew cream or butter milk
- 1 cup all purpose flour
- 1 tsp baking powder
- 1 tsp garlic powder
- 1 tsp paprika
- 2 tsp cayenne pepper
- 1/2 tspthyme, ground
- 1 tsp black pepper, course
- ½ tsp sea salt, fine
- 4 cupspancake/waffle batter
- 2 tbspthyme, chopped
- 4 tbspbutter or vegan option
- 1 cup maple syrup
For the chick’n batter:
In a mixing bowl add all purpose flour, baking and garlic powder, paprika, cayenne pepper , thyme, black pepper, and salt, mix well to combine
Cut each gardein chick’n scallopini in half on a diagonal. If making into an appetizer cut chick’n into 1” pieces.
Set up two bowls. Double batter chick’n by first dipping chick’n scallopini into cashew cream or buttermilk then placing in flour mixture to coat both sides. Add floured chick’n back to cashew cream or buttermilk and coat one more time in flour mixture creating a double battered chick’n.
Carefully drop chick’n in a 350° F deep fryer and cook for 4-5 minutes until crust is golden brown and chick’n is hot through. Set aside.
For the waffles:
Cook waffles as per directions on package.
Serve fried gardein chick’n pieces over waffles. Garnish with thyme, butter and maple syrup.
****Note, for a great party appetizer cut the waffles and chick’n into one-inch pieces, skewer one piece of waffle and one chick’n with a sandwich pic and garnish with maple syrup and fresh thyme. ****