4 Serves
87 Mins
In a mixing bowl, combine the chicken pieces with salt, black pepper, and dried mixed herbs, ensuring each piece is evenly coated.
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AmericanVitamin E
13 mg / 15 mgVitamin K
94 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
3 mg / 1.3 mgVitamin B3
64 mg / 16 mgVitamin B5
11 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
8 µg / 2.4 µgFolate
212 µg / 400 µgCalcium
618 mg / 1,300 mgIron
19 mg / 18 mgMagnesium
248 mg / 420 mgPhosphorus
3080 mg / 1,250 mgPotassium
2494 mg / 4,700 mgSodium
1600 mg / 2,300 mgZinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
167 µg / 55 µgFiber
2 g / 28 gSugar
12 g / 50 gSaturated Fat
35 g / 20 gCholesterol
504 mg / 300 mgCaffeine
0 mgNet Carbs
73 gAlcohol
0 g
Heat the vegetable oil in a large skillet over medium-high heat. Sear the chicken pieces until they develop a golden-brown crust on all sides.
Transfer the seared chicken to a roasting pan and bake in a preheated oven at 190°C for 20 to 25 minutes until fully cooked through.
While the chicken bakes, prepare the waffle batter and cook in a preheated waffle iron until golden and crisp.
Remove the chicken from the oven and let it rest on a wire rack for 5 minutes before serving alongside the fresh waffles.
14
g80
g33
g
Japanese
American