Waffles and Chicken: A Miscellaneous Tale

My mom made chicken and waffles once for Easter. I secretly thought she made up the whole miraculous event. Then, recently, Mancredible discovered them on a menu and we ordered them, mostly because we were incredulous. But they are a real thing. A real and beautiful thing.

Of course we wanted to re-create the masterpiece. Until we encountered An Obstacle. At the ripe age of 24, I own a few earthly possessions. But not a waffle-maker. Neither does he. So Operation Waffles and Chicken was abandoned. 

That would have been the end of the saga...until I remembered that most groceries actually sell an amazing invention, the frozen waffle. Obstacle overcome.

And so, on a sweltering D.C. Sunday afternoon, while smart people were sipping iced tea in very dark cool shady locales, four of us were instead enthusiastically breading chicken and toasting waffles in a hot kitchen. 

Of course I didn't remember to write down the steps to our creation. We used Fluffy Eggo Waffles and combined the chicken recipe in this recipe with the sauce in this one. Except I used a lot of red wine instead sherry. The sauce recipe needs tweaking certainly. It wasn't quite sweet enough and was a little too thick, more like a glaze than a marinade. 

But overall, it was wonderful. And on Waffles and Chicken Round #2, syrup was added to the combination. This improved the dish immensely. All of it was gone within six hours, which says something, I like to think.

What experimental dish have you cooked lately?