Chicken and Waffles

Steve Schimoler, owner and chef at Crop Bistro & Bar in Cleveland’s Ohio City neighborhood, has made maple syrup an integral part of a more elaborate offering: his version of chicken and waffles.

Schimoler says the entree, which can take two hours for the home cook to prepare, is best suited for a lazy weekend brunch. Prep time is cut by making the sauce in advance using a store-bought demi glace concentrate and substituting a favorite mix for his waffle recipe

Chicken and Waffles

Courtesy of Crop Bistro & Bar | Serves 6

For the maple demi-glace:
1 cup veal demi glace (see note below)
1 cup real maple syrup
1 2-inch sprig fresh rosemary
1/4 teaspoon chipotle pepper powder
1 pinch kosher salt
1 pinch fresh-ground pepper

Place all ingredients in a non-reactive or stainless-steel saucepan. Slowly bring to a simmer, then slowly increase heat to bring to a slow rolling boil. Boil for 1 minute, reduce heat and simmer for 20 minutes. Strain and keep hot for serving. (Sauce may also be cooled and refrigerated for up to 1 week.) Makes 8 2-ounce portions.

Note: Steve Schimoler recommends a concentrated veal demi glace like the More Than Gourmet brand available in supermarkets and

For the chicken flour breading mix:
2-2/3 cups all-purpose flour
1-1/3 cup yellow cornmeal
1 tablespoon kosher salt
2 teaspoons fresh-ground black pepper
1/4 teaspoon dried thyme
1/2 teaspoon dried tarragon
1/4 teaspoon paprika

Mix all ingredients until well blended and evenly distributed. Makes 4 cups.


For the chicken:
6 8-ounce boneless, skinless chicken breasts
4 ounces buttermilk
4 cups chicken breading mix
2 quarts frying oil (vegetable, canola or peanut)

Preheat fryer or large pot filled with frying oil to 350 degrees. Butterfly each chicken breast in half to yield 2 pieces of chicken per portion. Soak chicken in buttermilk for 5 minutes, then drain. Dredge chicken in breading mix. Coat evenly, making sure that flour soaks up buttermilk.
Fry chicken for approximately 5 minutes, or until golden brown and crispy. Drain on paper towel for 1 minute.


For the green beans and bacon:
1 pound fresh green beans
4 ounces smoked slab bacon, cut into 1/8- by-1/8- by-1-inch pieces
1 teaspoon kosher salt
1/2 teaspoon fresh-ground black pepper

Preheat large skillet on medium heat. Fry bacon, drain on paper towel and reserve. Set aside skillet, leaving about 1 tablespoon of bacon fat in skillet for final preparation.
In a large pot, bring 3 quarts of water to a boil. Add green beans and blanch for 2 minutes. Drain beans well, then add to skillet with bacon, salt and pepper and serve immediately. Makes 6 to 8 portions.


For the herbed waffles:
2 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons white sugar
1 tablespoon dried tarragon
1/2 tablespoon dried basil
1/2 tablespoon powdered garlic
2 eggs
1 1/2 cups warm milk
1/3 cup melted butter
1 teaspoon vanilla extract

Preheat waffle iron. In a large bowl, mix together flour, salt, baking powder, sugar and herbs. Set aside.
In a separate bowl, beat eggs. Stir in milk, butter and vanilla. Pour into flour mixture and beat until blended.
Ladle enough batter onto waffle iron to make 6 servings and cook until golden and crispy. Serve immediately.

Note: Steve Schimoler uses Carbon’s brand waffle mix, which is available at Williams-Sonoma stores. You can also use your favorite store-bought mix. Remember to add the tarragon, basil and garlic to the mix.


To serve:

Fry chicken, cook green beans and make waffles. Divide beans on plates, then top each portion with two pieces chicken and a waffle. Ladle 2 ounces maple demi glace over each portion.