I had read about chicken and waffles in the newspaper and elsewhere. When this recipe showed up in the recent Cooking Light, I suggested it to Paula. She liked the idea and so we tried it out for dinner tonight. It was actually pretty good. They call for making a topping that includes maple syrup, Sriracha sauce and soy sauce. It was actually pretty good. If you want to try it, you can either make your own waffles or buy some in the store. Paula made waffle mix and we just cooked our own.

Here are the ingredients…

  • 1/4 cup pure maple syrup
  • 1 tablespoon Sriracha chili sauce
  • 1 teaspoon reduced-sodium soy sauce
  •  1 ounce of all-purpose flour (about 1/4 cup)
  • 1 large egg, lightly beaten
  • 1 cup of Frosted Flakes, crushed (about 1 oz.)
  • 1/4 cup panko (Japanese breadcrumbs)
  • 4-8 ounces of chicken breast tenders
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon paprika
  • 1 tablespoon butter, melted
  • 4 frozen Belgian or multigrain waffles
  • 1/4 cup sliced green onions
Preheat oven to 425 degrees. Place a wire rack on a rimmed baking sheet. Coat rack with cooking spray. Combine the maple syrup, Sriracha sauce and soy sauce in a small bowl.
Place the flour in a shallow dish. Place the egg in a shallow dish. Combine the cornflakes and panko in a shallow dish. Sprinkle the chicken tenders with salt and paprika. Dredge the chicken in flour, shaking off excess. Dip the chicken in egg. Finally, dredge in the cornflake-panko mixture, pressing to adhere. Place on prepared rack. Drizzle butter evenly over chicken.
Bake at 425 degrees 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 the chicken. Add the syrup mixture as desired. Sprinkle with a few green onions.