Vegetarian Chicken and Waffles
Elevate your brunch game with this tantalizing take on *Vegetarian Chicken and Waffles*! This hearty recipe swaps traditional fried chicken for crispy, golden plant-based chicken cutlets, perfectly seasoned with smoky paprika, garlic, and onion powder. Paired with fluffy homemade waffles crafted from a lightly sweetened batter with a hint of vanilla, each bite is a delightful blend of textures and flavors. Drizzle with rich maple syrup and a spicy kick of hot sauce for the ultimate sweet-and-savory combo that vegetarians and meat-lovers alike will adore. Ready in just an hour and perfect for brunch, dinner, or any special occasion, this recipe reimagines comfort food while staying entirely meat-free.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Plant-based chicken cutlets
- 1 cup All-purpose flour
- 1 tablespoon Cornstarch
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Milk (plant-based or regular)
- 1 tablespoon Apple cider vinegar
- 2 cups Vegetable oil
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.5 cup Butter (melted)
- 2 Eggs
- 0.5 cup Maple syrup
- 1 tablespoon Hot sauce
Instructions
Start by preparing the waffle batter. In a large bowl, whisk together 2 cups of all-purpose flour, baking powder, sugar, and 1 teaspoon of salt.
In another bowl, whisk together milk and apple cider vinegar. Let it sit for about 5 minutes to curdle slightly, forming a vegan 'buttermilk'.
Add the vanilla extract, melted butter, and eggs to the 'buttermilk' mixture. Mix well.
Pour the wet ingredients into the dry ingredients and stir until just combined. Set aside to rest.
Prepare the chicken coating by combining 1 cup of all-purpose flour, cornstarch, paprika, garlic powder, onion powder, 1 teaspoon of salt, and black pepper in a shallow bowl.
Heat vegetable oil in a large skillet over medium-high heat.
Dip each plant-based chicken cutlet in the flour mixture, ensuring they are well coated, then fry in the hot oil until crispy and golden, about 5-7 minutes per side.
Remove the fried cutlets and drain on paper towels.
Meanwhile, preheat your waffle maker according to the manufacturer’s instructions and lightly grease with oil or non-stick spray.
Pour the waffle batter onto the preheated waffle maker and cook until golden brown and crisp, about 5 minutes per waffle.
For serving, place a waffle on a plate, top with a crispy vegetarian chicken cutlet, and drizzle with maple syrup and a dash of hot sauce, if desired.
Nutrition Facts
Calories |
7314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 564.3 g | 723% | |
| Saturated Fat | 131.0 g | 655% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 650 mg | 216% | |
| Sodium | 8500 mg | 370% | |
| Total Carbohydrate | 475.0 g | 173% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 149.3 g | ||
| Protein | 132.0 g | 264% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 576 mg | 44% | |
| Iron | 29.6 mg | 164% | |
| Potassium | 1885 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
