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Belgian waffle, fried chicken, and maple syrup white butter
Belgian waffle, fried chicken, and maple syrup white butter

Belgian waffle, fried chicken, and maple syrup white butter

Preparation 30 min
Cooking time 1 h
Servings 4 servings


Fried chicken (Marinade):

  • 8 chicken thighs
  • 500 ml (2 cups) buttermilk*
  • 4 garlic cloves, crushed
  • 4 rosemary sprigs
  • Salt and pepper

*You can replace the buttermilk with 500 ml (2 cups) milk and 30 ml (2 tbsp.) lemon juice.

Fried chicken (Breaded):

  • 250 ml (1 cup) flour
  • 5 ml (1 tsp.) cayenne
  • 5 ml (1 tsp.) smoked paprika
  • 500 ml (2 cups) Panko breadcrumbs
  • Salt and pepper
  • Oil (enough for frying)


  • 500 ml (2 cups) unbleached, all-purpose flour
  • 15 ml (1 tbsp.) baking powder
  • 2 ml (1/2 tsp.) salt
  • 3 eggs, whites and yolks separated
  • 500 ml (2 cups) plain yogurt
  • 125 ml (1/2 cup) milk
  • 60 ml (1/4 cup) butter, melted, at room temperature

Maple syrup white butter:

  • 250 ml (1 cup) white wine
  • 60 ml (1/4 cup) maple syrup
  • 1 shallot, chopped finely
  • 30 ml (2 tbsp.) Dijon mustard
  • 375 ml (1 1/2 cup) chicken stock
  • 125 ml (1/2 cup) cold butter, diced
  • Salt and pepper

Butter-sautéed mushrooms and green peas (optional)

  • 45 ml (3 tbsp.) butter
  • 1 shallot, minced
  • 250 g mushrooms (variety of your choice)
  • 250 ml (1 cup) green peas
  • Salt and pepper

Toppings (optional):

  • Your choice of green pea sprouts or arugula


Fried chicken:

  1. Let the chicken thighs marinate with the rest of the ingredients for 12 hours.
  2. In a bowl, mix the flour and spices.
  3. Pour the breadcrumbs into another bowl.
  4. Drain the chicken and coat with the flour seasoning.
  5. Dip in the buttermilk and in the breadcrumbs again.
  6. Fry in the hot oil until the thighs are golden.
  7. Put in the oven at 180 ºC (350 ºF).


  1. In a bowl, mix the dry ingredients.
  2. In another bowl, whip the egg whites until soft peaks form.
  3. In a third bowl, mix the yogurt, milk, melted butter, and egg yolks together.
  4. Incorporate the wet mixture into the dry ingredients.
  5. Next, gently incorporate the whipped egg whites.
  6. Preheat a waffle press and pour about 125 ml (1/2 cup) of the mixture into the press.
  7. Cook 5 minutes or until golden.
  8. Repeat.
  9. Set aside, keeping warm.

White butter:

  1. Reduce the white wine, maple syrup, and shallots by 3/4.
  2. Add the mustard, chicken stock, and reduce by half.
  3. Add the butter, whisking to emulsify.
  4. Season with salt and pepper.

Mushrooms and green peas

  1. Heat the butter and sauté the shallot and mushrooms.
  2. Cook until the mushrooms are golden.
  3. Add the green peas and season.
  4. Continue cooking a few minutes.

Serve the waffles with the fried chicken, sautéed mushrooms and green peas, and the maple syrup white butter.
Top with greens (optional).

Availability in stores