ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken and Waffles with Kicky Syrup

Photo: Alison Miksch
Yield

Serves 4 (serving size: 1 waffle, 1 chicken cutlet, and about 1 tbsp. syrup mixture)

If ever a breakfast meets dinner combo were to go viral, chicken and waffles would be it. The mash-up actually dates back a couple hundred years, and we can guess why—the sweet, crunchy, and salty trio must have been just as crave-worthy then as it is now. We skip the deep fry and intsead bake chicken breast cutlets with a super-crunchy cereal and panko crust. Lean, boneless chicken and multigrain frozen waffles also save time. To top it off, a bit of Sriracha and soy sauce adds spicy, savory depth to a maple syrup drizzle.    

Ingredients

  • Cooking spray
  • 1/4 cup pure maple syrup
  • 1 tablespoon Sriracha chili sauce
  • 1 teaspoon reduced-sodium soy sauce
  • 1.1 ounces all-purpose flour (about 1/4 cup)
  • 1 large egg, lightly beaten
  • 1 cup naturally sweetened cornflakes, crushed (about 1 oz.)
  • 1/4 cup whole-wheat panko (Japanese breadcrumbs)
  • 4 (4-oz.) chicken breast cutlets
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon paprika
  • 1 tablespoon butter, melted
  • 4 frozen Belgian or multigrain waffles (such as Van's)
  • 1/4 cup sliced green onions

Nutrition Information

  • calories 486
  • fat 11.9 g
  • satfat 2.7 g
  • monofat 6 g
  • polyfat 2.6 g
  • protein 33 g
  • carbohydrate 64 g
  • fiber 2 g
  • cholesterol 119 mg
  • iron 4 mg
  • sodium 517 mg
  • calcium 38 mg
  • sugars 17 g
  • Est. Added Sugars 16 g

How to Make It

  1. Preheat oven to 425 degrees F. Place a wire rack on a rimmed baking sheet. Coat rack with cooking spray.
  2. Combine next 3 ingredients (through soy sauce) in a small bowl.
  3. Place flour in a shallow dish. Place egg in a shallow dish. Combine cornflakes and panko in a shallow dish. Sprinkle chicken with salt and paprika. Dredge chicken in flour, shaking off excess. Dip chicken in egg; dredge in cornflake 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.
  4. Cook waffles according to package directions. Divide waffles among 4 plates; top evenly with chicken and syrup mixture. Sprinkle with green onions.