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.

Paige Grandjean
Recipe by Cooking Light March 2017

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Credit: Alison Miksch

Recipe Summary

Yield:
Serves 4 (serving size: 1 waffle, 1 chicken cutlet, and about 1 tbsp. syrup mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. Place a wire rack on a rimmed baking sheet. Coat rack with cooking spray.

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  • 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.

Nutrition Facts

486 calories; fat 11.9g; saturated fat 2.7g; mono fat 6g; poly fat 2.6g; protein 33g; carbohydrates 64g; fiber 2g; cholesterol 119mg; iron 4mg; sodium 517mg; calcium 38mg; sugars 17g; added sugar 16g.
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