I had never enjoyed Chicken and Waffles or Poutine before this past summer, but now I'm hooked on both and couldn't resist fusing the two classic recipes into one incredible dish!
The #SundaySupper Tastemakers were challenged by the Idaho Potato Commission to develop unique poutine recipes using Idaho® potatoes in a variety of ways for National Sunday Supper Day! That's right! Today is the first ever National Sunday Supper Day, and I'm very honored to be a part of it! Scroll down past my Chicken and Waffles Poutine recipe for links to all of today's deliciousness. If you're like me, you'll want to try them all!
Poutine is a Canadian dish traditionally made with French fries and cheese curds topped with brown gravy. It is delicious, and I've seen it made many different ways. Poutine seems to be the perfect dish to 'recreate' into something completely different, but still keeping the 'bones' of the dish. Although, I didn't use cheese curds in my recipe today, you certainly could top it with cheese curds and be blissfully happy!
Traditional Chicken and Waffles is a southern soul food delicacy made with fried chicken and waffles served with butter and syrup just like you would eat for breakfast.
I first heard about chicken and waffles on a cooking show and was shocked by this flavor combo! Don and I wouldn't have anything to do with it for several years, but my curiosity got the best of me at the Food Wine Conference last summer where Idaho® potatoes served a chicken and waffles poutine.
I decided to finally see what the fuss was all about and bravely give it a try. This was not your ordinary chicken and waffles. This was a poutine version, so the waffle was made out of Idaho® potatoes, but it was still served with fried chicken and syrup like the traditional soul food dish.
OH MY YUMMINESS!! The savory chicken and cheesy potato waffles combined with the sweetness of pure maple syrup is a match made in taste bud heaven, y'all!! I texted Don immediately to tell him how much I LOVE chicken and waffles! He couldn't believe it, but I went on and on about it and promised to make it for him at home. It took several months for me to get around to it, but now that he's had them, he loves them too!!
So, I guess the moral of the story is... Don't knock it 'til you try it! You might be missing out on some serious deliciousness!!
I'm entering this recipe into the Idaho® potatoes recipe contest for a chance to win one of these great prizes:
- 1st Prize — $500 + Food Wine Conference ticket
- 2nd Prize — $200 + Food Wine Conference ticket
- 3rd Prize — $100 + Food Wine Conference ticket
You can enter too! Click here for all the details
Chicken and Waffles Poutine
- 24 ounce Premium Chicken Tenders, thawed
- 4 Idaho® russet potatoes, cubed
- 3 cloves of garlic, peeled
- 1/2 tablespoon of kosher salt
- 1/4 cup unsalted butter at room temperature
- salt and pepper to taste
- 1/4 cup all-purpose flour
- 1 large egg
- 1/4 cup shredded cheddar cheese
- Cooking spray
- Freshly chopped parsley for garnish
- Pure Maple Syrup, heated
- Prepare chicken tenders according to package directions or make your own homemade.
- While the tenders are cooking, put cubed potatoes into a stock pot and add enough water to cover. Add the garlic and the salt to the water and bring to a boil over mid-high heat. Reduce the heat just enough to maintain boil, but not boil over. Boil until potatoes are fork tender, about 10 minutes. This time will vary depending on the size of your potato cubes.
- Drain the potatoes. Place the potatoes into a mixing bowl with 1/4 cup unsalted butter and mash the potatoes with the beater or paddle attachment of your mixer until smooth. Add salt and pepper to taste.
- Add 1/4 cup all-purpose flour, 1 egg, and 1/4 cup shredded cheddar cheese. Mix to combine.
- Heat waffle iron to medium heat. I use a Belgian waffle iron for best results. Spray the waffle iron with cooking spray and spoon in enough potato mixture to fill the spaces without spilling over. Close the lid and cook about 10 minutes. Time will vary depending on your waffle iron and the heat level. Keep checking it until the waffle is done to your desired crispness. Carefully remove the waffle to a plate and keep warm. Continue making waffles until the potato mixture is gone. Top each waffle with chicken tenders and garnish with freshly chopped parsley. Serve with pure maple syrup and enjoy!
Prep Time: 15 mins.
Total time: 25 mins.
Tags: Baked, Chicken and Waffles, Fried Chicken, Idaho Potatoes, Potato Waffles, Poutine, Recipe, Soul Food, Southern, Syrup
For more delicious recipes, click here to check out the #SundaySupper Pinterest board featuring Idaho® potatoes.
TIP: For best results, I always use Idaho® potatoes. Idaho's unique growing season of warm days and cool nights, water straight from the mountains, and rich volcanic soil give Idaho® potatoes their exceptional texture and taste.
You know you're getting the best of the best in potatoes when you see Idaho® potatoes.
- Chicken and Waffles Poutine from Life Tastes Good
- Hashed Browns Poutine Cups with Egg Scramble from The Wimpy Vegetarian
- Southern Sausage Breakfast Poutine from Magnolia Days
- Beefy Beer and Red-Eye Gravy Poutine from Cindy’s Recipes and Writings
- Buffalo Chicken Poutine on Potato Waffles from Cupcakes & Kale Chips
- Cajun Mini Pizza Poutine from Flavor Mosaic
- Creamy Avocado Bacon Poutine Skins from Daily Dish Recipes
- Indian Spiced Roasted Potatoes with Green Chutney from kimchi MOM
- Loaded BBQ Roast Potato Poutine from The Weekend Gourmet
- Loaded Crab Poutine from Rants From My Crazy Kitchen
- Paneer Tikka Potato Poutine Bites from Soni’s Food
- Poutine Bites with Bacon, Broccoli, Cheddar and Caramelized Onion from Shockingly Delicious
- Beef Rendang Poutine Burger from Brunch-N-Bites
- Crispy Potato Shrimp Poutine with Stir Fry Vegetables from Food Done Light
- Gnocchi Poutine with Fenneled Curds and Gravy from Culinary Adventures with Camilla
- Greek Chicken Poutine from Curious Cuisiniere
- Italian Poutine Pie from That Skinny Chick Can Bake
- Portuguese Poutine from Family Foodie
- Spicy Poutine Potato Skins from Grumpy’s Honeybunch
- Top Sirloin Steak with Crumbled Bleu Cheese, Buttered Mashed Potatoes and Red Wine Gravy from Crazy Foodie Stunts
Plus: Poutine Variations for National Sunday Supper Day from Sunday Supper Movement
Have you signed the #SundaySupper pledge to eat together as a family? Do it right here!
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It's easy. You can sign up by clicking here: Sunday Supper Movement.