crispy baked chicken and waffles

Crispy Baked Chicken with Waffles

Jason and I recently visited Charleston, SC where we had some amazing food. One of the favorites was the chicken and waffles at Early Bird Diner (if you are ever in Charleston you must check this place out.) Since then, I’ve been thinking about making chicken and waffles at home.  At first I wasn’t sure about it because it’s kind of a lot of work to do at home.  The other issue, is that as you may have noticed, I am not big on frying. I do it sometimes, but whenever possible, I try to do a baked version. I just find it to be a big messy ordeal, and you can get fried food anywhere. But chicken and waffles without that crispy, succulent chicken just isn’t right!

Then I got lucky and saw this brilliant idea from Just One Cookbook to get crispy baked chicken by toasting the panko on the stove with a little olive oil first, then adding it to the chicken.  It really works! The chicken gets a nice crunchy outside without having to over bake it or use tons of extra oil. This really makes me excited because I make a lot of recipes with baked panko and while yes, it is an extra step, it’s very easy and makes a big difference if you want that crispy breading.

crispy baked chicken and waffles

crispy baked chicken and waffles

The waffles in this recipe are a little different than your traditional waffles; they include mustard powder and thyme and have less sugar to kind of give you that whole savory element with the sweet maple syrup that compliments the chicken really well.

crispy baked chicken and waffles

crispy baked chicken and waffles

crispy baked chicken and waffles

Waffle recipe adapted from the Food Network

crispy baked chicken and waffles

Serves 2-3
Prep time 15 minutes
Cook time 20 minutes
Total time 35 minutes

Ingredients

chicken

  • .75lb boneless skinless chicken breasts (1 large or 2 small)
  • 2/3 cups panko crumbs
  • 1-2 tablespoon olive oil
  • 2 teaspoons mustard powder
  • salt & pepper to taste
  • 1 tablespoon honey
  • 1 teaspoon srirarcha (optional)
  • 2 teaspoons dijon mustard
  • 1 egg
  • 2 tablespoons milk
  • 1/2 cup flour

waffles

  • 1 1/2 cup flour
  • 1 1/2 tablespoon sugar
  • 2 teaspoons mustard powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 tablespoon lemon juice
  • 1/4 cup melted unsalted butter
  • 1 egg
  • 1/4 teaspoon dried thyme

Directions

chicken
1. Preheat oven to 375°f. Put panko in a sauce pan and drizzle with olive oil. Stir and heat over medium until golden brown, then set aside. Line a baking sheet with tin foil.
2. Cut the chicken in half along the edges (so you have two pieces that are half as thick). Then cut the pieces in half width wise so you have long strips of chicken. Season the chicken with salt, pepper and mustard powder.
3. In a medium bowl, mix the egg, honey, mustard, sriracha and milk. Dredge the chicken in flour, then in the egg mixture, then lay it in the pan with the crumbs, pressing down so that the crumbs stick well, and flip it over to coat the other side. Do this with each piece of chicken.
4. Bake the chicken for 15-20 minutes until no longer pink in the middle. Make the waffles while the chicken is in the oven.
waffles
5. In a medium-large mixing bowl, sift in the flour, sugar, mustard, baking powder and salt. In another bowl, mix the milk, lemon juice, melted butter, and egg. Add the wet ingredients to the dry with the thyme and mix until just combined.
6. Cook waffles in waffle iron according to manufacturer's instructions.
7. Serve chicken and waffles with butter and syrup.

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