The first restaurant that ever sold chicken and waffles was established in the 1940s. Their goal was to bring soul food, which was frequently served at home, into a restaurant setting. What I love about chicken and waffles is the contrast of textures and flavors throughout the dish. There’s sweet, salty, spicy, moist, fluffy, and crunchy. I added some southern greens to this plate to give it an additional Southern touch.
The night before: Marinate the chicken overnight in almond milk, vinegar, lemon juice, and cayenne pepper. After marinating, pat dry.
Heat a large pan or deep fryer with oil.
Combine flour, cayenne pepper, garlic powder, sage, salt, and pepper in a large zip-top bag. Add chicken and shake to fully coat.
Fry chicken in hot oil about 10 minutes, until golden and crisp.
Preheat waffle iron.
In a medium bowl, combine the flour, sugar, salt, and baking powder; set aside. In a separate bowl, whisk together almond milk, margarine, and egg yolks. Once wet mixture is smooth, add it to the dry ingredients.
In the bowl of an electric mixer, beat egg whites until soft peaks form. Fold them slowly into the batter.
Use a ladle to pour batter into the waffle iron. Cook the waffles until golden.
Serve waffles with chicken and a drizzle of maple syrup.
Cut off and discard the tough stems from the kale and slice the leaves into two-inch ribbons.
In a large sauté pan, over medium-high heat, add oil and beef fry. Fry until the fat renders out and the beef is crisp. Remove from the pan and let cool.
Add the shallots and garlic to the pan and sauté until translucent. Add the kale and vinegar, cooking until the kale wilts. Season with salt and pepper and serve with a sprinkle of the crispy beef fry.