Breakfast foods are some of my favorite foods…pancakes, French toast, waffles, omelets, frittata, muffins, pastries, oatmeal, or good old turkey bacon and eggs with toast. I love how much variety there is, and I love that breakfast can go sweet or savory and is still perfectly acceptable first thing in the morning. Eating breakfast for breakfast is great, but eating breakfast for dinner always feels like a treat, which is why Breakfast for Dinner by Lindsay Landis and Taylor Hackbarth is completely fabulous.
The book is divided into chapters for main dishes, sides and starters, and drinks and desserts. They do a wonderful job of putting a fresh new spin on breakfast classics, like Frittata Florentine, Goat Cheese Monte Cristos, and Chocolate Brownie Waffles with Blackberry Sauce. Another thing I love is how they take a typical breakfast ingredient, for example cornflakes, and make it into a dinner-type meal that incorporates the breakfast food, like Cornflake-Crusted Chicken Tenders…or how a breakfast food is worked into a typical dinner meal, like Bacon Fried Rice. Breakfast ingredients also get beautifully remade into appetizers (like Nova Lox Bruschetta) and desserts (like Vietnamese Iced Coffee Pops and Doughnut Fudge Sundaes). The book is full of fantastic dishes and I decided to start with the Chicken and Biscuit Waffles. Sounds like a pretty good place to start, right? Read my notes below to see what I thought of this recipe.
Chicken & Biscuit Waffles
Yield: 4 servings
Prep Time: 20 min
Cook Time: 25 min
2 large chicken breasts (about 2 pounds)
Salt and freshly ground black pepper, to taste
Vegetable oil, for frying
2/3 cup buttermilk
1/2 cup all-purpose flour
1 1/2 cups self-rising flour
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup (1/2 stick) cold unsalted butter, cut into pieces
1 cup buttermilk
Arugula Salad with Lemon-Honey Dressing:
1 tablespoon olive oil
1/2 tablespoon lemon juice (from 1/2 large lemon)
1/2 tablespoon honey
Salt and freshly ground black pepper, to taste
4 cups (4 ounces) arugula
1. Place each chicken breast between 2 pieces of plastic wrap; pound to an even 1/2-inch thickness, then cut in half crosswise. Season generously with salt and pepper.
2. Fill a heavy skillet with oil to a depth of 1/4 inch and bring to 350F over medium heat. Place buttermilk in a wide, shallow bowl and all-purpose flour in another wide, shallow bowl.
3. Dredge chicken in buttermilk, followed by flour, shaking off excess. Add chicken to hot oil, 2 pieces at a time, and fry for 4 to 5 minutes per side, or until golden brown and cooked through.
4. For waffles, whisk together self-rising flour, salt, and pepper in a bowl. With a pastry blender or fork, cut butter into dry ingredients until mixture resembles coarse crumbs. Add buttermilk and stir with a fork until no dry flour remains.
5. Preheat a Belgian waffle iron according to the manufacturer’s instructions. Scoop batter into waffle iron and cook until outside is golden brown and toasted. Repeat with remaining batter. Divide waffles among plates.
6. For the arugula salad, whisk together olive oil, lemon juice, and honey in a small bowl. Season to taste with salt and pepper. Drizzle over arugula and toss to coat.
7. Top each waffle with a piece of fried chicken and arugala salad and serve.
*Self-rising flour is all-purpose flour premixed with salt and a leavener. If you don’t have any, add 1 1/2 teaspoons baking powder and an additional 1 1/4 teaspoons salt to 1 1/2 cups all-purpose flour.
*The only change I made to the recipe was to add 1/2 medium red onion, thinly sliced to the salad. It added a nice punch of flavor and color to the dish.
Source: Breakfast for Dinner, Quirk Books, Copyright 2013
This meal was amazing beyond words. Truly, that is how much I loved it. Every component of this dish perfectly complimented the others. The waffles were (as you might expect) buttermilk biscuits in waffle form…fluffy and soft inside, and crispy outside with a slight tang…in other words, perfection. The chicken breast cutlets really did taste like Southern-fried chicken; they had the same crispy outside/juicy inside quality that fried chicken has. The arugula salad with lemon-honey dressing added freshness to the dish, and also provided a wonderfully a balanced bite with peppery arugula, tart lemon, and sweet honey. This meal looks pretty impressive, which makes it perfect not only for breakfast (or breakfast for dinner) with your family, but I also think it would be fun to entertain with.
Did this recipe deserve the cover spotlight?
A very emphatic yes! This meal was easy to put together and completely satisfying, and I plan on making it again.