This tasty twist on chicken and waffles might just be the ultimate amalgamation of breakfast food. It may seem over-the-top, but with a finishing sprinkle of flaky salt, this brunch-tactic beauty hits the perfect balance of salty and sweet. If nothing else, a key takeaway from this recipe is that waffling is a genius way to bring new life to day-old doughnuts.  

Nicole McLaughlin
Recipe by Well Done

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Read the full recipe after the video.

Recipe Summary test

active:
20 mins
total:
20 mins
Yield:
Serves 4 (serving size: 2 donuts, 2 pieces of chicken)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 200°F. Combine flour and paprika in a shallow dish. Whisk together eggs and water in a second shallow dish. Add Frosted Flakes to a third shallow dish.

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  • Sprinkle chicken with kosher salt. Dredge chicken lightly in flour mixture; dip in egg mixture, allowing excess to drip off, and then coat each piece in cereal, gently pressing to adhere.

  • Heat half of the oil in a medium non-stick skillet over medium-high. Add half of the coated chicken pieces to hot oil, and cook until cooked through, 2 to 3 minutes per side. Repeat process with remaining oil and chicken pieces. Transfer cooked chicken to a wire rack set over a baking sheet. Place in oven to keep warm.

  • Heat waffle iron to medium-heat setting; coat with cooking spray. Add 4 donuts at a time to waffle iron, and cook until golden brown, about 3 minutes. Top donut waffles with chicken, and drizzle with maple syrup. Sprinkle each serving with flaky salt.

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