Chicken and Waffles

Directions Print

1. To poach the eggs, fill a small pot with 2 quarts of water and add the white vinegar and a teaspoon of salt. Bring to a simmer and crack 2 eggs in the pot and poach for 3 minutes just until the whites coagulate. Remove the eggs and set on a plate with a towel to dry off the excess water. Set aside.
2. Place chicken tenders in the deep fryer at 350° and cook for 3–5 minutes or until 165°. Toast the waffles in the oven for 3–5 minutes at 350°. When the chicken tenders are done place in a bowl and season with orange gochugaru seasoning. Set aside.
3. In a pan, add 3 tablespoons of water and the bacon jam. Bring to a simmer and reduce to a sauce consistency.
4. To plate, place the 2 waffles in the middle of the plate and stack the chicken next to the waffles. Place a poached egg on each of the waffles and spoon bacon jam sauce on top. Garnish with microgreens and sprinkle with orange gochugaru. *Herb oil is an optional garnish.