This is our Forager’s take on a Southern US classic dish typically featuring fried chicken served atop a waffle. As a little backstory, my wife and I were in Kentucky over the summer for her PhD graduation ceremony. After she walked, and Sadie (our Labradoodle, who wore a doggy cap and gown to the ceremony) took pictures with all of the strangers who just had to say hi, it was pretty late, and most of the other families celebrating had already taken seats at the local restaurants. Well, we managed to find one restaurant in town that still had space. It was half charming little restaurant/half dive bar, but we were starving, and we enjoy a unique experience, so we decided to go for it.
I ordered a Chicken and Waffles sandwich. To be honest, while I was excited for the experience, I’m also a little ashamed to admit that in all my food adventures, it took me 38 years before my first taste of Chicken and Waffles. Well, it came out, and the chicken was so tender, the waffles were fluffy and crispy, and it was served with a cayenne infused honey. Let me tell you, it was awesome.
A random Garth Brooks singalong later, and I was nearly done with the meal when I thought to myself, “Oh, this would be fun to recreate during Chicken of the Woods season!” Now that I’ve brought you up to speed on the backstory, I present to you our wild mushroom version of chicken and waffles!
*This website can’t be used to identify wild mushrooms or ingredients. Do your own independent research, and consume wild mushrooms or ingredients at your own risk.
Time: 35 Minutes
Ingredients:
- Chicken of the Woods Mushroom
- All Purpose Flour
- Egg
- Bread Crumbs (regular or panko…but go unseasoned)
- Waffle Mix (plus anything else you need to make your waffles per the box instructions)
- Maple Syrup
- Chipotle Chilies in Adobo Sauce
Method:
- Preheat your waffle iron, and prep your waffle batter.
- Pluck and clean the flattest mushroom “fans” you can find.
- Set three bowls on the table. One is for your flour, one is for egg, and the other is for bread crumbs.
- Working one “fan” at a time, coat in flour, cover with egg, and then finish with a bread crumb crusting. Continue until all pieces of mushroom are breaded.
- Heat some oil in a large heavy bottomed pan (we like our cast iron skillet for this). Then when your oil is hot, add your mushrooms in, and fry for about 5 minutes per side until golden brown.
- As your mushrooms cook, make your waffles.
- As your mushrooms and waffles cook, combine your maple syrup and some adobo sauce (to taste) in a measuring cup.
- When your waffles are ready, plate them. Then, when your mushrooms are crispy and golden brown, place them atop your waffles.
- Pour your maple syrup over everything.
- Plate, devour, and enjoy!
