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Easter Brunch: Chicken & Waffles Cupcake-Style!

Easter Sunday is approaching and following a great, motivational service is probably a nice meal! So gather your family, friends and loved ones for a traditional brunch with a twist.

Siovhan Lee of Food Diaries, an independent boutique catering service, whipped up a tasty recipe that is sure to satisfy your palettes. Read on for her Chicken & Waffle remix.

– LaToya Cross

WHAT YOU’LL NEED:

Vanilla Cupcakes
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter, softened
1 1/2 teaspoons vanilla extract
1/2 cup sour cream

Cheesy Bacon Potatoes
4 White potatoes
6 slice Bacon (cooked & chopped)
1 cup Shredded Cheddar
1 cup Pepper Jack
Salt & Pepper to taste
Vegetable oil (enough to halfway fill your fryer)

Crispy Chicken Tenders
6 chicken tenders
1 cup flour
1 ½ teaspoon seasoning salt (Lawry’s)
1 ½ teaspoon black pepper
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 ½ cup buttermilk

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AND ACTION!

Cupcakes

PRE-STEP: Preheat oven to 350F degrees. Line (1) muffin tins with 6 cupcake liners. Set aside.

STEP 1: In a medium bowl, mix flour, baking powder, baking soda and salt. Set aside.

STEP 2: In a large bowl, using an electric or stand mixer on medium speed, beat eggs and sugar for about 2 minutes, or until light and creamy. Add the butter and vanilla extract and beat on low speed for about 1 minute, or until well blended. Beat in the dry ingredients on low speed until blended. DO NOT OVER MIX! Add the sour cream and beat until smooth.

STEP 3: Fill 6 cupcake liner about 3/4 the way full with cupcake batter. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Set extra batter to the side.

STEP 4: Preheat Waffle Iron (mine is round). Take extra batter and place enough to make a full waffle. Once waffle is done cut into equal parts. Repeat until you have enough waffle toppers.

Cheesy Bacon Potatoes

PRE-STEP: Change oven temperature to 400F degrees, spray pan with nonstick spray or line with parchment paper. Set aside. Next turn on fryer heating up the vegetable oil.

STEP 2: Wash potatoes thoroughly, next with Mandolin slicer, slice potatoes into circles about ¼ to 1/8 inches thick.

STEP 3: Spread salt and pepper distributing even as possible, when oil is ready drop potatoes cooking until crispy and golden. When done drain access oil.

STEP 4: Spread potatoes out on pan, evenly sprinkle both cheeses, bacon (and a little more salt and pepper if you’d like) bake until cheese is melted.

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Crispy Chicken Tenders
STEP1: Soak a package of boneless, skinless chicken tenders in buttermilk for about 20 minutes.
STEP 2: Put two cups of flour in a bowl, add seasonings and mix spices into flour evenly. Dip each piece of chicken into the flour mixture.
STEP 3: Deep fry the tenders until golden brown–about 3 minutes on each side. Remove from heat and cool on paper towels.

ASSEMBLY
1. Place cupcake on plate
2. Top with mini waffle
3. Stack cheesy potatoes on top
4. Place a chicken tender on top
5. Drizzle sauce of your choice i.e. BBQ Sauce, Syrup, Buffalo Sauce, or Jerk Sauce

Note* If you want to take a short cut to this recipe you can use boxed cake and frozen chicken tenders, this will cut a lot of the time.

ABOUT SIOVHAN LEE

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Siovhan’s Food Diaries’ strives to satisfy your wishes with savory bites, or sweet if you wish, expertly executed and presented with flare to help you create unique and unforgettable memories. Through innovative menu options and a meticulous attention to detail, Siovhan also offers catering services and specializes in helping you plan your special occasion. To learn more, visit sfooddiaries.com.