If ever a breakfast meets dinner combo were to go viral, chicken and waffles would be it. The mash-up actually dates back a couple hundred years, and we can guess why—the sweet, crunchy, and salty trio must have been just as crave-worthy then as it is now. We skip the deep fry and intsead bake chicken breast cutlets with a super-crunchy cereal and panko crust. Lean, boneless chicken and multigrain frozen waffles also save time. To top it off, a bit of Sriracha and soy sauce adds spicy, savory depth to a maple syrup drizzle.
1/4 cup pure maple syrup
1 tablespoon Sriracha chili sauce
1 teaspoon reduced-sodium soy sauce
1.1 ounces all-purpose flour (about 1/4 cup)
1 large egg, lightly beaten
1 cup naturally sweetened cornflakes, crushed (about 1 oz.)
1/4 cup whole-wheat panko (Japanese breadcrumbs)
4 (4-oz.) chicken breast cutlets
1/4 teaspoon kosher salt
1/4 teaspoon paprika
1 tablespoon butter, melted
4 frozen Belgian or multigrain waffles (such as Van's)
1/4 cup sliced green onions
Est. added sugars 16g
How to Make It
Preheat oven to 425°F. Place a wire rack on a rimmed baking sheet. Coat rack with cooking spray.
Combine next 3 ingredients (through soy sauce) in a small bowl.
Place flour in a shallow dish. Place egg in a shallow dish. Combine cornflakes and panko in a shallow dish. Sprinkle chicken with salt and paprika. Dredge chicken in flour, shaking off excess. Dip chicken in egg; dredge in cornflake mixture, pressing to adhere. Place on prepared rack. Drizzle butter evenly over chicken. Bake at 425°F for 10 minutes or until chicken is done and crust is golden.
Cook waffles according to package directions. Divide waffles among 4 plates; top evenly with chicken and syrup mixture. Sprinkle with green onions.