September is here and we are officially 3/4 of the way through 2017! If you’re new to following me, I’ve taken the past few weeks off to refocus and here I am back and feeling better than ever. I had been doing way to many things – most of them totally unimportant and was left feeling overwhelmed and resentful. I always preach that it is important to live a life you love and I wasn’t doing that myself. In part of my resentment, I’ve also decided that I hate all of our standard recipes. While watching the Food Network late one night we found ourselves drooling over an episode of Best Thing I Ever Ate featuring fried chicken. We knew in our hearts there had to be a way to “healthify” fried chicken and thus our recipe for Crispy Baked Chicken and Waffles was born.
Crispy Baked Chicken and Waffles
2 boneless, skinless chicken breasts (will yield four thin pieces of chicken)
2 cups buttermilk
1 tablespoon Sriracha or preferred hot sauce
1/2 cup all-purpose flour
3 cups cornflake crumbs
1 teaspoon paprika
1 teaspoon garlic salt
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1 teaspoon poultry seasoning (we use Twisted Q crazy chick seasoning)
1 tablespoon cinnamon
1 tablespoon vegetable oil
1 1/2 cups Kodiak Cakes protein pancake mix
1 – 1 1/2 cups water
Maple Syrup (to taste)
1. Trim any excess fat from chicken breasts. Rinse in cold water then place into resealable bag with buttermilk and hot sauce. Be sure to remove any excess air and shake bag until chicken breasts are fully coated. Marinate in the refrigerator for 1 hour to overnight.
2. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and place a wire rack on top. Coat the rack with cooking spray.
3. Add cornflakes, poultry seasoning, garlic salt, pepper, onion powder and paprika to a blender or food processor and blend to an even consistency.
4. Remove chicken from bag and reserve marinade. Gather 3 mixing bowls. Add cornflake mixture to one bowl, flour mixture to second bowl and remaining buttermilk mixture to third bowl.
5. Dip chicken in flour mixture and make sure it is fully coated, tapping of any excess. Then dip into marinade followed by the cornflake mixture and place on wire rack. Repeat for each chicken breast.
6. Bake for 15 minutes then reduce heat to 350 degrees, turn chicken and continue baking until thoroughly cooked and crispy (approximately an additional 15-20 minutes).
1. While chicken is baking, preheat waffle iron and coat with non-stick cooking spray.
2. In large mixing bowl, combine Kodiak Cakes mix, 1 – 1 1/2 cups water, eggs, olive oil and cinnamon with a whisk until smooth.
3. Pour into waffle iron and cook until golden brown. Yields 6 waffles.
Chicken and Waffles Nutrition Facts: Calories 473 Fat 8 grams Carbs 71 grams Protein 27 grams *totals are excluding maple syrup – we use the organic pure maple syrup from Costco which is 100 calories per tablespoon)
Before making this recipe, I had honestly never tried chicken and waffles. I can say that this recipe is a huge family favorite and it’s something my kids get very excited about. What parent doesn’t want a drama free dinner time? (am I right??) It is a little high on carbs so it isn’t something you should eat everyday but there is also a great balance of protein and fat too.
I hope you all enjoyed this recipe, let me know if you end up giving it a try! Pin the image below to save for later.