PEAR BUTTER CHICKEN AND WAFFLES BY RESHAWN WILDER RECIPE BY TASTY

Pear Butter Chicken And Waffles By ReShawn Wilder Recipe by Tasty image

A unique twist on traditional chicken and waffles, this version features fluffy, sweet waffles, topped with chunks of fresh pear simmered in a cinnamon- and nutmeg-spiced syrup, balanced with crispy lemon pepper chicken strips, and finished with a dollop of cinnamon whipped cream. Recipe by ReShawn Wilder of @Eyes_of_a_Foodie

Provided by Tikeyah Whittle

Categories Breakfast

Time 1h30m

Yield 4 servings

Number Of Ingredients 28

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Ingredients

3 barlett pears, peeled, cored, and cut into ½-inch(1.2 cm) cubes
½ cup water
½ tablespoon cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground cloves
¾ cup sugar
2 cups all purpose flour
½ cup sugar
¼ teaspoon kosher salt
4 teaspoons baking powder
½ cup vegetable oil
¾ cup heavy cream
1 cup milk
1 tablespoon vanilla extract
2 large eggs, beaten
nonstick cooking spray, for greasing
1 cup heavy cream
1 teaspoon cinnamon
1 ½ tablespoons powdered sugar
fresh mint sprig, for garnish
6 cups neutral oil, such as vegetable oil, for frying
4 boneless skinless chicken breasts, cut into 2-inch (5 cm) wide strips
1 ½ teaspoons lemon pepper
1 ½ teaspoons kosher salt
1 teaspoon Ac'cent® seasoning
1 ½ cups all purpose flour
waffle iron

Steps:

Make the pear butter: Add the pears, water, cinnamon, nutmeg, allspice, cloves, and sugar to a medium saucepan and stir to coat the pears. Bring to a simmer over medium-high heat, then reduce the heat to medium-low and cook, stirring occasionally, until the pears are tender, 35-40 minutes. Remove the pot from the heat. Using a potato masher, mash the pears until broken down to the consistency of a chunky applesauce. Set aside.
Make the waffles: Preheat a waffle iron according to the manufacturer's instructions.
In a large bowl, whisk together the flour, sugar, salt, baking powder, oil, cream, milk, and vanilla until smooth. Mix in the beaten eggs.
Ladle a scant ½ cup (55 G) of the waffle batter per waffle into the preheated waffle iron. Cook for 3-4 minutes, or until golden brown and cooked through. Repeat with the remaining batter. Keep the waffles warm in a low-heated oven until ready to use.
Make the whipped cream: Add the heavy cream, cinnamon, and powdered sugar to a large bowl. Whip with an electric hand mixer on medium speed until stiff peaks form, about 2 minutes. Refrigerate until ready to use.
Make the chicken: Heat the vegetable oil in a large, high-walled skillet over medium-high heat until it reaches 350°F (180°C).
In a large bowl, season the chicken with the lemon pepper, salt, and Ac'cent seasoning, tossing to coat well. Add the flour to a medium bowl. Dredge the chicken in the flour, shaking off any excess.
Working in batches, gently lower the chicken into the hot oil and fry until golden brown, 6-8 minutes, or until the internal temperature reaches 165°F (75°C). Remove from the oil using tongs or a slotted spoon and transfer to a paper-towel lined plate to drain while you fry the remaining chicken.
Cut the waffles into triangles and arrange 3 on each plate. Top with 2 tablespoons of pear butter, 3 fried chicken strips, and a dollop of whipped cream. Garnish with a sprig of mint.
Enjoy!