By Protein
Crispy Chicken & Matcha Waffles
Ingredients
- 1/2 cup Matcha Waffle Batter (Sub-Recipe)
- 2 ea. Tyson Red Label® Fully Cooked Homestyle Select Cut Chicken Tender Fritters
- 1/4 cup Maple Syrup
- 2 tbsp. Gochutgaru Butter (Sub-Recipe)
Belgian-style matcha waffles are topped with crispy Tyson Red Label® chicken tender fritters , a drizzle of maple syrup, and a side of whipped gochutgaru butter for a sweet-and-spicy breakfast plate.
Made with Tyson Red Label® Fully Cooked Homestyle Select Cut Chicken Tender Fritters
Directions
- Prepare the matcha waffle batter per the sub-recipe and cook in a greased, preheated waffle iron until golden brown.
- Deep-fry the Tyson Red Label® Fully Cooked Homestyle Select Cut Chicken Tender Fritters at 350°F for 3.5 to 4.5 minutes until golden and crispy.
- Plate the waffle, arrange the crispy tenders on top, and drizzle with maple syrup.
- Serve the whipped gochutgaru butter on the side.
Matcha Waffle Batter
Yield: Approximately 4-5 Waffles
Ingredients
- 2 cups All-Purpose Flour
- 1 tbsp.. Granulated Sugar
- 1 tbsp. Baking Powder
- 1 tbsp. Matcha Powder
- 1/4 tsp. Salt
- 1 3/4 cups Milk
- 2 ea. Eggs
- 1/4 cup Butter, melted
- 1 tbsp. Vanilla Extract
Directions
- Preheat the waffle iron.
- Whisk the dry ingredients (flour, sugar, baking powder, matcha, salt) together in a mixing bowl.
- In a separate bowl, whisk the wet ingredients (milk, eggs, vanilla).
- Slowly combine, whisking the wet ingredients into the dry.
- Melt the butter, let it cool, then whisk it into the batter.
- Grease the waffle iron to prevent sticking.
- Pour about 1/2 cup of batter (or what your iron holds) onto the iron, close, and cook until golden brown.
Gochutgaru Butter
Yield: Approximately 1/2 Cup (about 4 Portions at 2 Tbsp. Each)
Ingredients
- 1/2 cup Butter, room temperature
- 1 1/2 tbsp. Gochutgaru (Korean Chili) Flakes
- pinch Garlic Powder
Directions
- Combine all ingredients until smooth
Chef's note: Form into a log, wrap in plastic wrap, and store in the refrigerator to hold its shape, then slice off 2 Tbsp. per use. Alternatively, store in a sealed container and use a scoop for a clean quenelle at service.
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