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.
- 3Bartlett pears,cored, and cut into ½ inch cubes
- ½tspground nutmeg
- ¼tspground allspice
- ¼tspground cloves
- 2cupsall purpose flour
- ¼tspkosher salt
- 4tspbaking powder
- ½cupvegetable oil
- ½cupheavy cream
- 1tbspvanilla extract
- nonstick cooking spray,for greasing
- 1cupheavy cream
- 1½tbsppowdered sugar
- fresh mint sprig,for garnish
- 6cupsneutral oil,such as vegetable oil, for frying
- 4chicken breasts,boneless, skinless, cut into 2 inch wide strips
- 1½tsplemon pepper
- 1½tspkosher salt
- 1tspAc’cent® seasoning
- 1½cupsall purpose flour
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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