Crispy Chicken with Savory Waffle Crust, Roasted Corn Cream Gravy, and Warm Dill Pickled Cucumber Salad

Name: Crispy Chicken with Savory Waffle Crust, Roasted Corn Cream Gravy, and Warm Dill Pickled Cucumber Salad
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Comida Estadounidense
Ingredients: 21 oz chicken breast cutlets; 1 1/2 tsp salt; 1 tsp black pepper; 1 1/2 tsp garlic powder; 1 tsp smoked paprika; 1 large egg; 1/2 cup buttermilk; 6 oz prepared savory waffles; 1/2 cup all-purpose flour; 1/3 cup vegetable oil; 1 1/3 cups corn kernels; 2 tbsp butter; 1 cup yellow onion; 1 tsp fresh thyme; 1 1/2 cups chicken broth; 1/2 cup heavy cream; 2 tsp Dijon mustard; 10 1/2 oz cucumbers; 1/2 cup red onion; 3 tbsp apple cider vinegar; 2 tsp sugar; 2 tbsp fresh dill; 1 tbsp olive oil

An original American-inspired dish featuring chicken cutlets coated in toasted savory waffle crumbs and spices, served with a roasted corn cream gravy and a warm dill pickled cucumber salad with red onion. It balances crunch, comfort, and bright tangy flavor.

25 minPrep

30 minCook

55 minTotal

4Servings

High Protein

Ingredients

Adjust servings

600 g chicken breast cutlets (en 4 pieces delgadas)
8 g salt (divided)
3 g black pepper (divided)
4 g garlic powder (divided)
3 g smoked paprika
1 unit egg (beaten)
120 ml buttermilk
180 g prepared savory waffles (tostados and crushed en migas)
60 g all-purpose flour
80 ml vegetable oil (for frying poco profundo)
200 g corn kernels (fresh or congelado)
28 g butter
120 g yellow onion (chopped fina)
2 g fresh thyme (chopped)
360 ml chicken broth
120 ml heavy cream
10 g Dijon mustard
300 g cucumbers (en medias lunas finas)
60 g red onion (sliced finas)
45 ml apple cider vinegar
8 g sugar
8 g fresh dill (chopped)
15 ml olive oil

Nutrition facts

per serving

610 kcal

Calories

38 g

Protein

32 g

Carbs

37 g

Fat

3 g

Fiber

29 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggsMustard

Instructions

1
Preheat the oven to 220 °C / 425 °F. Spread the corn kernels on a small sheet pan, toss with 1 teaspoon vegetable oil and a pinch of salt, and roast for 12 to 15 minutes until lightly charred in spots.
2
Meanwhile, place the savory waffle crumbs in a shallow dish with the flour, half of the garlic powder, the smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. In another dish, whisk the egg with the buttermilk.
3
Season the chicken cutlets with the remaining salt and the rest of the pepper. Dip each cutlet into the egg-buttermilk mixture, then press into the waffle mixture to coat all sides well.
4
Heat the remaining vegetable oil in a large skillet over medium heat. Cook the chicken for 4 to 5 minutes per side until deeply golden. Transfer to a tray and finish in the oven at 190 °C / 375 °F for 6 to 8 minutes, until cooked through in the center.
5
For the warm salad, combine the cucumbers, red onion, apple cider vinegar, sugar, fresh dill, olive oil, and a pinch of salt in a bowl. Let stand for 10 minutes so the flavors meld.
6
For the gravy, melt the butter in a saucepan over medium heat. Add the yellow onion and cook for 4 minutes until softened. Stir in the fresh thyme and remaining garlic powder; cook 30 seconds more.
7
Add the roasted corn to the saucepan with the chicken broth and cook for 3 minutes. Blend about half of the mixture and return it to the pan to create a creamy texture with some kernels left whole.
8
Stir the heavy cream and Dijon mustard into the gravy. Cook over low heat for 2 to 3 minutes, stirring, until slightly thickened. Adjust with salt and pepper if needed.
9
Heat a clean skillet over medium heat for 1 minute. Add the cucumber salad with all its liquid and toss for just 30 to 45 seconds so it becomes warm but stays crisp.
10
Serve each portion of crispy chicken with a generous spoonful of roasted corn cream gravy and the warm dill pickled cucumber salad on the side.

Chef tips

Toast the waffles well before crushing them for a crispier crust. If the gravy becomes too thick, loosen it with a little extra chicken broth.

Substitutions

You can use boneless chicken thighs instead of breast cutlets. Fresh dill can be replaced with parsley, though the flavor will be less classic. If you do not have buttermilk, mix 1/2 cup milk with 1 teaspoon vinegar and let it stand for 5 minutes.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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