Ingredients
For the chicken:
1 large boneless, skinless chicken breast, halved lengthwise
3 Tbsp mayonnaise
1 cup salt‑and‑pepper kettle‑cooked potato chips, finely crushed
For the waffles:
1 large egg white
2 Tbsp granulated sugar, divided
1¼ cups all‑purpose flour
1½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
2 Tbsp unsalted butter, melted
¾ cup plus 2 Tbsp buttermilk
For the white pepper gravy:
2 Tbsp unsalted butter
2 Tbsp all‑purpose flour
½ cup plus 2 Tbsp whole milk
¼ tsp salt
¼ tsp freshly ground black pepper
2 Tbsp chopped scallions (optional)
Instructions
Preheat oven to 400 °F (200 °C). Line a baking sheet with parchment or a silicone mat.
Prepare chicken: Rub halved chicken breast with mayonnaise, then press into crushed potato chips to coat. Place on prepared sheet and bake 15–17 minutes, until cooked through and lightly golden. Keep warm until serving
Make waffles: Preheat waffle iron. Beat egg white with 1 Tbsp sugar until soft peaks form (≈1 minute). In a separate bowl whisk flour, remaining sugar, baking powder, soda, and salt. Stir in melted butter and buttermilk until smooth. Gently fold in egg white mixture. Cook in waffle iron using about ¾ cup batter per waffle, until golden and crisp (≈5 minutes each)
White pepper gravy: Melt butter in a small pan over medium heat. Whisk in flour and cook ≈2 minutes. Gradually whisk in milk, salt, and pepper. Bring to simmer until thickened (~5 minutes). Stir in scallions if desired
Assemble: Place waffle on plate, top with oven‑fried chicken, and generously pour gravy over. Garnish with scallions if using. Serve warm
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main course
