Back by popular demand… Chicken and Waffles! These tender, crunchy coated chicken strips rival any piece of southern fried chicken; and the best part is they’re baked not fried!  Stack them on top of a warm, buttermilk waffle drizzled with Sriracha-Maple syrup and you’ve got a dish that will quickly become your favorite “Breakfast for Dinner” go-to!

Ingredients: Feeds 4

• cooking spray
• 1/3 cup pure Maple syrup
• 1 tbsp Sriracha
• 2 tsp low sodium soy sauce
• 1/3 cup all purpose flour
• 1/4 tsp salt
• 1/4 tsp paprika
• 2 eggs
• 2 tbsp milk
• 2 cups Corn Flakes, crushed
• 3/4 cup Panko style bread crumbs
• 1 3/4 – 2 lbs chicken breast tenders (approximately 12 tenders)
• 4 buttermilk waffles*, homemade or frozen
• butter
• sliced green onion
• fruit salad

Directions:

1. Preheat oven to 425 degrees. Place a wire rack on top of a rimmed baking sheet and spray with cooking spray.
2. Combine syrup, Sriracha and soy sauce in a small bowl and set aside.
3. Gather 3 shallow dishes. In the first, combine the flour, salt and paprika. In the second, beat the eggs and milk. In the third, mix the Corn Flakes and Panko.
4. Dredge each chicken tender in the flour, then the egg wash, followed by the Corn Flake/Panko crumbs. Place each on the wire rack. Lightly spray the entire batch with cooking spray before baking.
5. Bake for 10-12 minutes, or until chicken is cooked and crust is golden.
6. In the meantime, prepare your waffles as desired or according to package directions.
7. Serve 2 – 3 tenders on top of each cooked waffle with a pat of butter, a drizzle of syrup, a sprinkle of green onion and a side of fruit salad!

Suggestions:

As far as waffles go, I almost always go with Aunt Jemima’s Buttermilk Complete!  All you need to do is add water (and a pinch of cinnamon) and you’re good to go.  A frozen alternative might be Eggo or Vans.

If you want to kick up the spice a notch, when you whisk your eggs and milk together, add a squirt of Sriracha!

Adapted from Cooking Light, One Sheet Recipes