How To Make Pear Butter Chicken And Waffles
Make a satisfying meal with the sweet, savory, and golden pair of chicken and waffles. It’s served with spiced, chunky pear butter to complete the dish.
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 for 35 to 40 minutes, stirring occasionally until the peas are tender.
Remove the pot from the heat. Using a potato masher, mash the pears until broken down to the consistency of chunky applesauce. Set aside.
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 of the waffle batter per waffle into the preheated waffle iron. Cook for 3 to 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.
Add the heavy cream, cinnamon, and powdered sugar to a large bowl. Whip with an electric hand mixer on medium speed for about 2 minutes until stiff peaks form. Refrigerate until ready to use.
Heat the vegetable oil in a large, high-walled skillet over medium-high heat until it reaches 350 degrees F.
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 for 6 to 8 minutes until golden brown or until the internal temperature reaches 165 degrees F.
Remove from the oil using tongs or a slotted spoon and transfer to a paper towel-lined plate to drain while frying 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.
- Calories: 4711.16kcal
- Fat: 422.28g
- Saturated Fat: 54.55g
- Trans Fat: 1.70g
- Monounsaturated Fat: 252.14g
- Polyunsaturated Fat: 105.82g
- Carbohydrates: 184.62g
- Fiber: 9.80g
- Sugar: 85.39g
- Protein: 55.79g
- Cholesterol: 332.73mg
- Sodium: 1410.54mg
- Calcium: 583.46mg
- Potassium: 916.54mg
- Iron: 9.49mg
- Vitamin A: 502.37µg
- Vitamin C: 8.45mg
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