Minutes Prep time: 40
Minutes Total time: 40
Servings: 6
Difficulty: Advanced
2 tablespoons ground flax seed
1/4 cup plus 2 tablespoons of hot water
1 cup all-purpose flour
2 tablespoons granulated sugar
1-1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup light plain soy milk
1 cup sourdough starter discard
1- tablespoons canola oil
PAM® Original No-Stick Cooking Spray
1 cup vegetable oil for frying
3/4 cup sourdough starter discard
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 pkg (10 oz each) Gardein® Lightly Seasoned Chick'n Scallopini
1/2 cup Mrs. Butter-Worth’s® Original Syrup
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 101 mg | 10% |
| Carbohydrate | 53 g | 18% |
| Cholesterol | 0 | |
| Total Fat | 23 g | 35% |
| Iron | 4 mg | 20% |
| Calories | 401 kcal | 20% |
| Sodium | 819 mg | 34% |
| Protein | 14 g | 28% |
| Saturated Fat | 1 g | 7% |
| Sugars | 5 g | 1% |
| Vitamin C | 0 |
In a small bowl, combine flax and hot water; whisk well and allow to thicken for 5-10 minutes. Preheat waffle iron.
In a medium bowl, combine flour, sugar, baking powder and salt. Make a well in the center, and add flax mixture, milk, starter and oil. Whisk together well.
Once waffle iron is preheated, lightly spray plates with pan spray. Pour batter evenly into waffle iron molds and cook per manufacturer’s direction. Once cooked, keep waffles warm.
In a deep 12-inch skillet, heat oil over medium heat until hot. In a shallow bowl, combine sourdough discard and baking soda. Coat each chick’n piece in batter and carefully drop into hot oil. Fry until batter is deep golden brown and inside of chick’n is 165°F. Drain chick’n on paper towels until slightly cooled. Serve chicken pieces on top of warm waffles, drizzle with syrup and serve.
Sourdough Starter Fried Chick’n & Sourdough Starter Waffles
