Bite-Size Chicken and Waffles

By jenlin

Ingredients

• Nonstick cooking spray
• 2 pounds boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon mustard powder
• Kosher salt and freshly ground black pepper
• 3 large eggs
• 3 cups panko breadcrumbs
• frozen mini waffles
• 1 cup maple syrup
• 3 sprigs fresh rosemary
• Strawberries, for garnish

Details

Servings 8
Preparation time 20mins
Cooking time 60mins
Adapted from foodnetwork.com

Preparation

Step 1

For the chicken: Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper and spray generously with cooking spray.

Slice the chicken into 1 1/4-inch chunks. Stir the flour, chile powder, garlic powder, mustard powder, 2 teaspoons salt and 1/4 teaspoon pepper together in a shallow bowl. Crack the eggs into another shallow bowl and beat well. Place the panko in a third shallow bowl.

Toss the chicken chunks in the flour to coat, then shake the excess off. Dip a chicken chunk into the egg, let the excess drip off, and then place in the panko, turning and pressing the panko onto the surface to coat. Place the breaded chicken chunk on the prepared baking sheet and repeat with the remaining chicken.

Spray the chicken all over with cooking spray then bake, turning the chunks once halfway through, until the breadcrumbs are golden brown and the chicken is just cooked through, about 20 minutes.


Place the maple syrup in a small saucepot and throw in the rosemary sprigs. Warm over medium-low heat for 5 to 10 minutes, then remove the rosemary.

Arrange the waffle bites on a platter. Drizzle the waffles with a little syrup and top each bite with a chicken chunk. Serve with strawberries to garnish on the plate.