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Ingredients
- 5 leg quarters
- 1 1/2 c. flour
- 2 teaspoon baking pwdr
- 2 T sugar
- 1/2 teaspoon salt
- 1 c. lowfat milk
- 2 large eggs, separated
- 1/4 c. butter, melted
- Flour for gravy
Directions
- Roast leg quarters till meat is tender and will fall off the bone. While chicken is roasting, make waffles. Sift flour, baking pwdr, sugar and salt together in large bowl. Put together lowfat milk, beaten egg yolks and butter; mix well. Add in to flour mix; beat till well blended. Beat egg whites till stiff but not dry; fold into batter. Bake in hot waffle iron till steam ceases.Prior to making waffles make your gravy using drippings for chicken and water from mashed potatoes. After combined liquids come to a boil add in combination of several tbsp flour in 1/2 cup of cool water. Make sure the flour mix is smooth, without lumps. Pour into liquid, stirring constantly. Add in chicken met which has been taken from the bones to the gravy. Salt and pepper to taste. Serve the chicken gravy over the fresh hot waffles. Yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 4 servings | |
| Calories 341 | |
| Calories from Fat 132 | 39% |
| Total Fat 15.01g | 19% |
| Saturated Fat 8.51g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 138mg | 46% |
| Sodium 1064mg | 44% |
| Potassium 178mg | 5% |
| Total Carbs 41.11g | 11% |
| Dietary Fiber 1.3g | 4% |
| Sugars 5.59g | 4% |
| Protein 10.12g | 16% |
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