Bacon Waffle topped with Buttermilk Fried Chicken
Virginia native Harrison Keevil is the chef and owner of Brookville Restaurant, a charming 60-seat establishment located in Charlottesville’s historic district. Cooking a menu that changes almost nightly, Harrison’s New American cuisine is inspired solely by what’s new and fresh at the markets.
*Image from Beyond the Flavor.
Waffles have always been a very familial and comforting dish for me – my father would make them for me and my brother most mornings. My restaurant is very meat-centric. I make no apologies for that – it’s what I like to eat and what I like to cook. So it made every bit of sense me for to incorporate bacon into waffles for our brunch menu. It doesn’t get more meat-centric than that! Drizzled with local maple syrup, the waffle serves as the base for buttermilk fried chicken, creating a delicious, sweet and salty dish.
- 2 Cup all purpose flour
- 1 Teaspoon salt
- 4 Teaspoon baking powder
- 2 Eggs (room temperature)
- 1 1/2 Cup milk
- 2/3 Cup melted, unsalted butter
- 2 Cup pre-cooked bacon, diced
In one bowl, mix dry ingredients and set aside. In another bowl, mix eggs and milk. Slowly add the dry ingredients into the egg/milk mixture and whisk until lump free. Whisk in the butter and incorporate the bacon. Make in a waffle iron of your choice.