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Waffle Crusted Chicken with Spicy Maple Sauce using whole grain waffle crumbs and baked in the oven. A healthier twist on chicken and waffles!
Waffle Crusted Chicken with Spicy Maple Sauce
Waffle Crusted Chicken with Spicy Maple SauceThe maple sauce is the perfect spicy-sweet compliment to the chicken.
A few more crispy chicken recipes I love are Sesame Crusted Chicken and Tortilla Encrusted Chicken.
Are waffles healthy? I have been asked this before and the answer is yes. There are many healthier buying options to look for or even when making waffles such as using whole wheat or whole grains to add more nutrients and fiber. Also opting to use higher quality ingredients can make a difference.
Tips:
- If you’re making this for the kids, leave the red pepper flakes out of the sauce, they’ll love it!
- I like to soak the chicken in buttermilk which helps make it moist and tender, but if you’re pressed for time you can skip this step.
- If you don’t have waffles or are feeling creative, you can switch the waffle crust for your favorite whole grain or gluten free cereal. Or even nuts.
Hope you enjoy!
How To Make Waffle Crusted Chicken
More Chicken Recipes You Might Enjoy:
- Cheesy Chicken Enchilada
- Instant Pot Chicken Parmesan
- Cheesy Jalapeno Popper Stuffed Chicken
- Chicken Shawarma Salad
- Parmesan Crusted Chicken with Broccoli
Waffle Crusted Chicken with Spicy Maple Sauce
A healthier twist on chicken and waffles, these chicken cutlets are breaded with whole grain waffle crumbs and baked in the oven. The maple sauce is the perfect spicy-sweet compliment to the chicken.
Yield: 6 servings
Serving Size: 1 cutlet, 1/2 tbsp sauce
Ingredients
For chicken:
- 3 boneless, skinless chicken breast, (1 ½ lbs total)
- 1 cup reduced-fat buttermilk
- 1/2 tsp kosher salt
- freshly ground black pepper
- 1 large egg, lightly beaten
- dash of tabasco, optional
- 4 whole grain or multi-grain frozen waffles, lightly toasted and cooled (I like Trader Joe’s)
- 1 tsp fresh thyme, chopped
- cooking spray
For sauce:
- 1 tsp olive oil
- 1 small garlic clove, finely minced
- 1/4 cup reduced sodium chicken broth
- 2 tbsp pure maple syrup
- 1 tsp apple cider vinegar
- 1/4 tsp red pepper flakes
- 1/2 tsp fresh thyme, chopped
Instructions
- Cut the chicken into 6 (4-ounce) cutlets and place them in a shallow dish.
- Pour the buttermilk over the chicken pieces, refrigerate and let them soak for at least 1 hour.
- Preheat oven to 350 degrees.
- Break the waffles into small pieces and pulse in a food processor until they resemble coarse crumbs.
- Evenly spread the crumbs on a baking sheet and bake for 4 minutes. Set aside to cool.
- Remove the chicken from the buttermilk, place on a paper towel-lined plate and pat the chicken with another towel to dry the surface of each piece. Discard leftover buttermilk.
- Season both sides of the chicken with ¼ teaspoon (total) salt and pepper.
- Put the egg and tabasco (if using), in a shallow dish or bowl. Combine the waffle crumbs, thyme, 1/4 teaspoon salt and pepper in another dish.
- Working with 1 piece at a time, dip chicken in egg, then crumb mixture.
- Transfer cutlet to a parchment lined baking sheet.
- Lightly spray each piece with cooking spray.
- Bake for 20 minutes, or until the chicken reaches an internal temperature of 160 degrees.
- Let chicken rest for 5 minutes.
- Meanwhile, heat small non-stick skillet over medium heat.
- Add the olive oil and garlic and sauté the garlic until fragrant, about 1 minute.
- Add the chicken broth, syrup, vinegar, red pepper flakes and thyme.
- Bring the sauce to slow boil and allow it to reduce by half.
- To serve, top each chicken piece with ½ tablespoon of sauce.
Last Step:
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Nutrition
Serving: 1 cutlet, 1/2 tbsp sauce, Calories: 251 kcal, Carbohydrates: 16 g, Protein: 28 g, Fat: 8 g, Cholesterol: 109 mg, Sodium: 385 mg, Fiber: 0.5 g, Sugar: 7 g
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