I adore cooking. Preparing food is a cathartic activity for me, one that I gladly dive into to forget my troubles. It’s a very immersive experience. Because I cook instinctually, my time spent in the kitchen is very focused. It allows me to detach from the day a bit and really involve myself in something I love and that I am passionate about. It also allows me to drown out my incessant inner monologue…
That being said, sometimes I love putting together a simple recipe—something delicious and flavorful, but not time consuming or difficult. You know, for days when breathing proves difficult. Days when you sleep through multiple alarms, forget every important task to be done—and virtually what it is to be a functioning member of the planet. For days like these I rely on shortcuts and quality ingredients. I seek out dishes that are satisfying but also effortless. Or at least almost effortless.
Today’s recipe is my take on classic comfort food and fuel for those impossible days; chicken and waffles. To make it simple I’ve turned to a few of my favorite things; real maple syrup, organic produce, canned biscuits (to be waffled), and last but certainly not least…Hip Chick Farms Organic Chicken Fingers.
Let’s focus on that last one shall we? I would like to start by saying that too many times in my life I have had the misfortune of biting into a chicken finger or nugget only to be greeted by some horrific…element. My lips tremble, I break into a cold sweat, I try to think what on earth could possibly account for that terrifying texture? Surely the answer is nothing good. So not surprisingly, I can’t express my delight in having been introduced to the awesomeness that is Hip Chick Farms.
This Bay Area based company prides themselves on their organic, humanely farmer raised chicken products. Their products are also non-GMO, natural, and free-range. Hip Chick Farms ounders Serafina Palandech and her partner Chef Jennifer Johnson are passionate about fresh, sustainable ingredients and wanted to bring healthy humane poultry products not only to their own family, but yours as well.
Chef Jen worked at Chez Panisse under organic food pioneer Alice Waters, was the former Executive Chef for the Getty family, and also was a guest chef at the White House in 2016.
I was happy to be a part of their #EndPinkSlime campaign to not only to shed light on the inferior products out there but also to introduce people to Hip Chick Farms’ delicious and healthy products! As part of their campaign, they created a fun series of educational videos about what they stand for and what they do! It’s all about embracing real healthy ingredients and saying goodbye to Pink Slime (and all the horrors that come with it) for good!
Because there is nothing artificial in these chicken fingers every bite is fantastic. They are made with buttermilk and breaded with panko and I won’t lie, I was surprised at how juicy they were once they came out the oven! Hip Chick prides themselves on being picky eater approved and Simon—one of the pickiest eaters I know, voiced his enthusiasm for these! Certified Simon seal of approval!
For the rest of this recipe I opted to keep things simple. I bought some canned biscuits and tossed them in my waffle maker. I wilted some organic spinach in olive oil and seasoned with a bit of salt and pepper. Then I poached some fresh eggs and whipped up a simple maple mustard sauce! This recipe has a few steps, but isn’t laborious or difficult. It’s perfect brunch food and great for a group.
This delicious post was sponsored by Hip Chick Farms, but all opinions and general fantastic-ness is my own!
- 4-8 servings
- 2 8 oz. boxes Hip Chick Farms Organic Chicken Fingers
- 8 eggs
- 1 8-count can of buttermilk biscuits
- 6 cups organic spinach leaves
- 1 cup organic spicy brown mustard
- ½ cup organic maple syrup
- Pinch cayenne pepper
- 2 Tbsp. lemon juice, divided
- Salt and Pepper
- Olive oil
- Fresh chopped parsley, optional
- Make the Poached Eggs
- Fill a large pot with water and bring to a boil.
- Reduce to a gentle simmer and add in a couple Tbsp. of white vinegar (optional).
- Crack one egg into a small bowl.
- Gently stir the water to create a whirlpool and carefully add in the egg.
- Cook for about 2-3 minutes for a set white and runny yolk.
- Remove and carefully set on a plate.
- Repeat with remaining eggs.
- Make the Chicken
- Preheat oven to 400°F.
- Place chicken finger on a baking sheet and cook 12-15 minutes, according to package instructions.
- Make the Waffles
- Preheat oven to 200°F.
- Turn on waffle iron to medium high setting.
- Open biscuits and waffle until golden brown. For me this took about 3-4 minutes.
- Place finished waffles in oven until ready to serve. You can also keep the chicken warm this way.
- Make the Spinach and Mustard Sauce
- Heat 1 Tbsp. olive oil in a large pan over medium heat. Add in spinach, salt and pepper, and 1 Tbsp. lemon juice. Sautee for 2-3 minutes, until spinach begins to wilt. Turn off the heat and set aside.
- Meanwhile combine mustard, maple syrup, cayenne pepper, a pinch of salt, and 1 Tbsp. of lemon juice in a small saucepan.
- Cook for a few minutes until heated through.
- Plate waffles and top each with about ¼ cup spinach, 1-2 chicken fingers, and 1 poached egg. Drizzle with as much maple mustard sauce as you’d like, sprinkle with some fresh parsley, and enjoy!