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FRIED CHICKEN & WAFFLE BREAKFAST LASAGNA INSPIRED BY THE BOONDOCKS

Picture for Fried Chicken & Waffle Breakfast Lasagna inspired by The Boondocks

12,441,716 views  Robert Freeman is a man with strong opinions, a hair trigger on his belt, and a penchant for foods so fatty they put you to sleep. The Itis, Robert's catastrophic soul food franchise, so effectively renders its selfsame phenomenon that it nearly destroys the town. Food from the Freeman menu is best consumed annually.

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INGREDIENTS

skinless, boneless chicken breasts

2 skinless, boneless chicken breasts

skinless, boneless chicken thighs

6 skinless, boneless chicken thighs

buttermilk

2 cups buttermilk

hot sauce

2 tsp hot sauce

paprika

1 tsp paprika

garlic powder

1 tsp garlic powder

onion powder

1 tsp onion powder

salt

3 tbsp salt

cornmeal

1 cup cornmeal

all purpose flour

1 cup all purpose flour

baking soda

2 tsp baking soda

large eggs, separated

3 large eggs, separated

melted butter, cooled

½ cup melted butter, cooled

buttermilk (more as needed)

½ cup buttermilk (more as needed)

Nonstick

spray Nonstick

all purpose flour

4 cups all purpose flour

baking powder

2 tsp baking powder

baking soda

2 tsp baking soda

large eggs, beaten

4 large eggs, beaten

vegetable oil

3 cups vegetable oil

peanut oil

3 cups peanut oil

plain pork sausage

1 pound plain pork sausage

flour

3 tbsp flour

whole milk (more as needed)

¾ cup whole milk (more as needed)

Freshly ground pepper

Freshly ground pepper

Salt to taste

Salt to taste

shredded cheddar

2 cups shredded cheddar

eggs, soft scrambled

4 eggs, soft scrambled

Maple syrup

Maple syrup

DIRECTIONS

1.

Butterfly chicken breasts and pound out between two sheets of plastic wrap until 1/2-inch thick.  Butterfly thick parts of chicken thighs until they are uniform thickness.  In a large bowl, combine buttermilk, hot sauce, paprika, garlic powder, onion powder, and salt.  Whisk to combine, and add chicken pieces, tossing to evenly coat.  Cover and refrigerate for at least 4 hours, ideally overnight.

skinless, boneless chicken breasts

2 skinless, boneless chicken breasts

skinless, boneless chicken thighs

6 skinless, boneless chicken thighs

buttermilk

2 cups buttermilk

hot sauce

2 tsp hot sauce

paprika

1 tsp paprika

garlic powder

1 tsp garlic powder

onion powder

1 tsp onion powder

salt

3 tbsp salt

2.

In a large bowl, whisk together cornmeal, flour, and baking soda.  Whip egg whites to stiff peaks and set aside.  Combine egg yolks, buttermilk, and cooled butter, and fold into dry ingredients.  Mix until a mostly smooth batter forms, adding more buttermilk as necessary.  Gently fold in egg whites until just barely combined.  Spray down waffle iron with nonstick spray, and cook waffles according to manufacturer instructions.

cornmeal

1 cup cornmeal

all purpose flour

1 cup all purpose flour

baking soda

2 tsp baking soda

large eggs, separated

3 large eggs, separated

melted butter, cooled

½ cup melted butter, cooled

buttermilk (more as needed)

½ cup buttermilk (more as needed)

Nonstick

spray Nonstick

3.

Heat vegetable and peanut oil to 375°F.  In two separate pie pans, place eggs and flour with baking soda and powder.  Remove chicken pieces from buttermilk brine, shaking off excess liquid, and first coating completely in flour.  Once chicken is evenly coated in flour, toss in eggs until likewise evenly coated.  Dredge once more in flour, and immediately fry in oil for 6-10 minutes, until breasts register 160°F and thighs register 175°F.  Drain on a wire rack.

vegetable oil

3 cups vegetable oil

peanut oil

3 cups peanut oil

all purpose flour

4 cups all purpose flour

baking powder

2 tsp baking powder

baking soda

2 tsp baking soda

large eggs, beaten

4 large eggs, beaten

4.

In a large saucepan, sauté pork sausage (removed from casings if necessary), breaking into small chunks, and cooking until a deep brown fond has formed on the bottom of the pot.  Add flour and cook for 2 additional minutes.  Add milk slowly while stirring, and bring to a gentle simmer until thickened - add more milk as necessary until desired consistency is reached.  Season liberally with freshly ground pepper.

whole milk (more as needed)

¾ cup whole milk (more as needed)

flour

3 tbsp flour

plain pork sausage

1 pound plain pork sausage

Freshly ground pepper

Freshly ground pepper

5.

Grease a deep lasagna pan.  Assemble lasagna as desired — it’s recommended to start with a layer of chicken thighs, topped with sausage gravy and cheese, then a layer of waffles. Next up, the chicken breasts, more cheese, gravy, scrambled eggs, another layer of waffles, then finishing with even more cheese.  Bake at 375°F for 15-20 minutes, or until cheese is melted.  Serve with warm maple syrup only to those with excellent health insurance.

eggs, soft scrambled

4 eggs, soft scrambled

Maple syrup

Maple syrup

shredded cheddar

2 cups shredded cheddar

Salt to taste

Salt to taste

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