Does anyone else feel like they’re in a rut lately? I’m not sure what it is about this fall, but everything just seems to be chugging, chugging, chugging, but I’m not getting a moment to breathe. Even my beloved breakfasts are falling by the wayside because I’m just hopping right into work, eating whatever scraps my kids leave behind.
This is not the way to be, my friends. We need to make sure we’re filling our own cups, and sometimes that means taking some extra time in the morning, or just saying heck with the meal plan and having brinner.
One of my favorite things to have at brinner (or any time really) is chicken and waffles. I happen to think waffles are pretty amazing anyway — hellooooo chocolate waffles with whiskey butter sauce — and the addition of chicken makes them a meal fit for the whole family.
After all, when you think about it you’re just combining two things people really love. While we have our fair share of grumbles at the table, how can any kid turn down waffles topped with what is essentially chicken nuggets? My kids do not realize how lucky they have it.
While chicken and waffles recipes usually fry the chicken, I decided to bake these tenders. Not only does it make it healthier, using the oven means you can focus your attention on getting the waffles cooked up instead of juggling a frying pan and a waffle iron.
This recipe makes four servings, but you can easily double it for a larger crowd. You can even save time by making a double batch of the chicken ahead of time, and then reheating as needed to go with fresh-cooked waffles.
Round out the meal with mashed sweet potatoes (if you’re going for dinner) or fresh fruit at breakfast. Be sure to have maple syrup on the table, and your favorite hot sauce for those who prefer the classic sweet-spicy combo.
For the Waffles:
- 2 tablespoons butter
- 2/3 cup all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 1 egg, beaten
- 1 tablespoon pure maple syrup
- 1/2 teaspoon pure vanilla extract
For the Chicken:
- 1/4 cup flour
- 1 egg
- 1 tablespoon milk
- 1 cup bread crumbs
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1 pound boneless skinless chicken breast, cut into tenders
- pure maple syrup, to serve
- hot sauce, optional
- Place the butter in a small bowl and melt in the microwave, and set aside.
- In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. Whisk in milk, egg, maple syrup, and vanilla until well blended. Let rest for 30 minutes.
- Preheat oven to 425°F and line a baking sheet with parchment paper or a Silpat liner.
- Pour flour into a shallow bowl. In another shallow bowl, whisk together egg and milk. In a third bowl, stir together bread crumbs, salt, pepper, paprika, and cayenne.
- Dip chicken tenders first in flour, then egg, then breadcrumbs, coating on all sides at each step. Place tenders on prepared baking sheet and repeat until all tenders are used.
- Bake tenders for 15-20 minutes, flipping halfway through.
- While the tenders are baking, cook waffles according to your waffle iron directions.
- Serve immediately, with maple syrup and hot sauce on the side.
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