Waffle Crusted Chicken with Spicy Maple Sauce

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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 – a healthier twist on chicken and waffles!Waffle Crusted Chicken with Spicy Maple Sauce

The 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.


  • 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

Waffles placed in the food processor.

Waffles placed in food processor and baked into crumbs.

Encrusted chicken ready to be baked.

More Chicken Recipes You Might Enjoy:

Print WW Personal Points
4.87 from 15 votes
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Waffle Crusted Chicken with Spicy Maple Sauce

251 Cals 28 Protein 16 Carbs 8 Fats
Prep Time: 5 mins
Cook Time: 35 mins
Marinate: 1 hr
Total Time: 1 hr 40 mins
Yield: 6 servings
COURSE: Dinner
CUISINE: American
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.


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


  • 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.



Serving: 1cutlet, 1/2 tbsp sauce, Calories: 251kcal, Carbohydrates: 16g, Protein: 28g, Fat: 8g, Cholesterol: 109mg, Sodium: 385mg, Fiber: 0.5g, Sugar: 7g
WW Points Plus: 6
Keywords: Waffle Crusted Chicken, Waffle Crusted Chicken with Spicy Maple Sauce

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Waffle Crusted Chicken with Spicy Maple Sauce – a healthier twist on chicken and waffles!

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  1. This was amazing! The waffle coating was crispy and the sauce was just the right blend of sweet and spicy (I was very generous with the red pepper flakes). Will definitely be making this often.

  2. Does this really calll for 31 1/2 pounds of chicken or is that a typo?

  3. Made this on a whim. I enjoy a good chicken and waffle dish and decided to try it. Used my extra batch of Krusteaz waffles though and I omitted the buttermilk and fresh thyme (used dried) because I didn’t have on hand. I cannot stop thinking raving about this dish. We baked on a baking sheet. I roasted broccoli as a side but I’m thinking of other sides for the future. So delicious. That sauce brings it to the next level.

  4. Could you replace the Tabasco with sriracha sauce?

  5. Such a great meal!! Thank you, Gina!!

    We’ve done it twice, once in the air fryer and once in the oven. Both turned out great but air fryer was my favorite. In the air fryer we did 350 for 13 minutes then 400 for 4-5 minutes. We did pound the breasts out very thin before marinating in buttermilk. Turned out perfect!!

    Also one more lesson- the first time we made it we had barely enough waffle crumbs. This time we did 6 waffles and did egg white instead of egg wash to save some points, but the extra waffles bumped the point value up a couple (totally worth it though!!). 

    This time we replicated the coleslaw in the pictures and I thought I would share it here because I saw others requesting the recipe (this was just what we came up with, nothing official). 
    2 cups shredded red cabbage
    1 cup grated carrots
    1/2 cup apple cider vinegar
    4 tablespoons mayo
    1 tablespoon sugar
    celery salt*
    Dried fennel*
    dried dill*
    mustard powder*
    *all to taste (I didn’t measure)

    Mix the vinegar, mayo, sugar and spices first then add the cabbage and carrots.
    Mix well and make it a few hours ahead of time so the cabbage and carrots absorb the dressing.
    This batch made 4 servings for 4 points each (green plan). It was nice and tart but really went nicely with the chicken. 

  6. This was a total bust for me so I know I did something wrong… as soon as I put the waffles in the food processor they didn’t crumble but they almost formed a dough-like ball. Anyone have this problem? Did I not let the waffles cool enough? They were slightly warmed.

    • We’ve had to toast our waffles as if we were about to eat them so they get crisp and then let them cool completely on a cooling rack. This gets most of the moisture out so they break apart nicely in the processor. The drier the better, just be sure not to overly brown them (don’t want them to scorch in the oven). 

  7. My family loves this recipe! It is sweet, but savory. My son adds hot sauce to make it a real chicken and waffles meal. I am making it again tonight! I double the sauce, it is so yummy!

  8. This is delicious however did I do something that my ‘gravy’ hardened as we at it. If nothing I have learned how to make rock candy. 😄

  9. Can a blender be used in replace of a food processor for the waffles?  Thanks!!

  10. I don’t like the idea of chicken and waffles, but this is absolutely delicious! I loved the sauce especially. Thank you for making our lives easier and healthier. ❤️

  11. I love this fresh spin on a guilty pleasure!
    This blew me and my picky eaters away! My daughters (9 and 11) are super skeptical of chicken, and they both cleaned their plates and asked for more. 
    A couple of things, the amount of waffle crumbs wasn’t enough to cover all 6 cutlets. I wound up having to add Panko to the last 2 cutlets to stretch the waffle crumbs. This could just be the size of my cutlets, I didn’t weigh them out to see if they were 4oz each.
    I also decided to pound out the chicken breasts to even thickness before breading too.
    I was a little nervous about the sauce, it seemed really spicy to taste! But when I put it on top of the chicken it was the perfect amount of spice. Even the kids loved it! It really pulled the whole meal together.
    My husband commented that all of the flavors worked together to create a perfect meal. Thank you!

  12. What is the cabbage “slaw” in the picture?

  13. This was delicious! Definitely will be making this again! 

  14. Gina, great recipe,. Im a Australia WW, have done almost all states in the USA via RV over the last 6yrs, love your food and all your recipes take me back to the great memories my husband and i have in your country….
    Cheers, Vonny.

  15. Looks great! Planning to try this soon, can you use almond milk (for dairy free) in place of the buttermilk? Thanks for reading 😄 

  16. This was fantastic- one the the best skinnytaste recipes I’ve made to date and I’ve made many!! This is a definite repeat

  17. I know this is an older recipe, but wow!! It is seriously amazing! I’m sad it took me so long to try. So delicious and my husband is already trying to put it on the menu again next week.

  18. Wow this is great!!!

  19. Wow fantastic!!!

  20. This recipe looks amazing!    I just got an air fryer, but haven’t been able to gage the timing for chicken in it. What temp and how long would I cook the chicken for, in the air fryer?

  21. One of the best recipes I’ve had to date (all of your are amazing but this is life changing!!). I know I will make this a staple in our home!

  22. Could this be done with chicken legs?

  23. I have made this dish four times, and each time it gets better and better! The spicy sauce elevates this dish to the next level! I never “got” chicken and waffles until this! It pairs really well with the spicy green beans from your first cookbook!

  24. I can’t believe how good this is! It pairs really well with your strawberry cucumber strawberry salad, since when I think of waffles I also think of strawberries!

  25. Meh. Fairly tasty but not worth the effort. Too many steps and no time to clean up while chicken was cooking because I had to make the sauce. My kitchen was a mess! Would try it again maybe if you thought I could make the waffle crumbs and sauce ahead of time and store somehow.

  26. I’m late to the party with this recipe. Made it this weekend (for some reason I thought chicken and waffles was a good dish to celebrate the 4th of July!), and it was delicious! We had field peas and broccoli as sides. Thank you so much for these delicious and healthy recipes! I started WW in January and have lost almost 40 pounds. We have several of your recipes each week, and I attribute much of my success this year to these fantastic recipes!

  27. Can you use fat free milk instead of the buttermilk?

  28. Holey Moley is this an amazing recipe!! I made it tonight for dinner and I’m in love! Only problem is that it’s so tasty I want to eat all of the servings!

  29. Hello,

    Do you have the nutritional info for just the sauce itself?

  30. This recipe is amazing!! My husband couldn't stop raving about it. I forgot to toast my waffles first (just defrosted them and then baked) and it still turned out great. Made this with a salad and the cauliflower tots – delish! Thank you!

  31. I made this tonight and it was a flavor delight! It was so moist with the soaking in buttermilk and the sauce was the absolute star. So creative and delish. My only advice is to not overcook the sauce as it gets thick and harder to drizzle. But even that didn't diminish the taste. Thanks for another winner Gina!

  32. I made this on Saturday and had a problem with the waffles clumping even after toasting them. The flavors are incredible and I absolutely love the sauce, but the waffles definitely didn't stick to the chicken the way that they did in your pictures. Any tips for next time?

    • I had the same problem! I'm thinking I didn't toast them long enough before putting them in the food processor. Gina do you have any thoughts?

    • I have made these a few times and I found that the waffles would clump of they weren't completely, 100% cooled after toasting. Guessing the steam they release when processing warm makes the pieces stick together.

  33. You amaze me. I have tried many of your recipes and I love your creativity, flavor combinations and sense of taste. Your Baked Chicken with Dijon and Lime is our #1 favorite and I make it often. I have never had chicken and waffles (yet I live in the South!) but this was incredible.

  34. This was SOOO good!! It needed two more waffles to be enough crumbs and I needed to toast them a bit longer and pulse again to get finer crumbs, but once I figured that out, the rest was easy! And that sauce — DELISH! New family favorite!!!

  35. I made this for dinner tonight with some roasted asparagus. It was amazing!! I used hot sauce in the egg but I couldn't really taste it. I think I would add more or perhaps add that to the sauce instead of the red pepper flakes. Regardless, this was a hit with me and the husband. It is def going into the dinner rotations. Thanks, I would have never thought of this. You madam, are brilliant!

  36. Made this tonight! So yummy! I have always thought chicken and waffles sounded nasty but my husband asked me to make it. Its my new favorite and was so yummy! The waffles were crunchy and the sauce is amazing I"m making extra of that next time. Thanks Gina for another amazing recipe you are so talented!

  37. Made this tonight and it was delicious!! All oft kids had clean plates! I even made your red cabbage salad and they loved that too. this will now be a regular meal rotation. Thanks!

  38. Can you do this without the sauce? Would it still be good?

  39. I made this last night for a group of friends to kick off football season! It was a HIT! So so so tasty!!! THANK YOU.

  40. Bought all the ingredients to make tomorrow. Only whole grain waffles were gluten free. Will they work in this recipe?

  41. Can you tell me the brand name of your food processor? I have one of the originals and that thing is a dinosaur. I hate lugging it up and down from the basement. Time to move on to something a bit smaller. Thanks!

  42. What could you replace the buttermilk with?

  43. Made this tonight and it was great! The sauce would even be good over plain baked chicken! Next time I will process the waffles into smaller pieces so that it adheres to the chicken better. I make one of your recipes at least once a week! Thanks!

  44. Made this tonight and we loved it! Thanks for another winner. 🙂

  45. This looks delicious! Do you have any other suggestions of what to serve it with?

  46. I love this idea! Chicken and waffles are so tasty but so unhealthy! Yum 🙂

  47. What could I use as a nondairy sub for the buttermilk?

  48. This sounds like its right up my families alley but how much does the 'syrup' add in points incase id like more?

  49. Although it might add a few calories, would it work to sear both sides in a little olive oil before baking? My family likes a darker crust.

  50. This looks delicious! I (and my family) have loved all of your recipes – you have seriously helped me tremendously with becoming more healthy and still being a foodie and enjoying cooking delicious food. For awhile, I thought that I had to squash my foodie tendencies in order to eat more healthy and/or throw all concerns for the calories and nutrition out the window when indulging my foodie nature. But you have perfected an incredible balance and I appreciate it so much! Here's to many more delicious recipes!

    • Thanks so much, I'm a foodie too so finding a way to eat all the foods I love us always my first priority, happy you've been enjoying the recipes!

  51. What a creative spin on chicken and waffles! And a healthier version at that? I think I might give this recipe a try 😉


  52. Well this is creative. I've never had chicken and waffles but have always been intrigued by them. Definitely have to try this since I have all the ingredients already.

  53. We had chicken and waffles this past weekend and they were DEFINITELY more than 251 calories, so happy to find this in my inbox today 🙂 Making this tomorrow for dinner for sure!!

  54. I love your dishes like this:) The sauce sounds fantastico.
    I think I made your baked chicken Milanese with arugula and tomatoes 4 times this summer.
    Thanks again.

  55. Amazing! What is that salad you are serving it with??

  56. Oh my goodness these sound delicious! Once I'm interested in chicken again (suspect post pregnancy) I'm making this! Pinned 🙂

  57. Looks delicious! I'm curious if this would freeze well?

  58. Good lord does this look AMAZING!!!!!!!!!!!! I never would make chicken and waffles but now, this is a game changer!! thank you for everything you do, you truly do make our family's life better and more tasty!