Open-Faced Chicken and Waffles
photo by 2Bleu
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
2
ingredients
-
Sauce
- 14.79 ml mayonnaise
- 14.79 ml sour cream
- 7.39 ml sugar-free maple syrup
-
Chicken
- 59.14 ml all-purpose flour
- salt & freshly ground black pepper, to taste
- 1 egg, beaten
- 29.58 ml hot sauce (or to taste)
- 118.29 ml panko breadcrumbs
- 14.79 ml paprika
- 2 slice bacon
- 59.14 ml peanut oil, for frying (or vegetable oil)
- 1 boneless skinless chicken breast, pounded thin and cut in half
-
Other
- 2 frozen waffles, cooked crisp
- 2 slice American cheese (or cheddar)
- 29.58 ml sugar-free maple syrup
directions
- SAUCE: In a small bowl, mix all sauce ingredients. Cover and place in the refrigerator until ready to use.
- CHICKEN: To 3 bowls, place the following: Bowl 1 place flour, salt, and pepper. Bowl 2 mix egg and hot sauce. Bowl 3 mix panko and paprika.
- Coat each breast in flour, then in egg mixture, then in panko mix. Lay flat onto a plate, cover loosely and set aside.
- In a large skillet, fry bacon on med-high until cooked crisp. Remove bacon and place on paper towels. Reduce heat to medium and add the peanut oil in with the bacon grease still in the pan. (When bacon has cooled, crumble into bits).
- (Now is a good time to put the waffles in the toaster). Fry the chicken about 1-2 minutes per side until the chicken is cooked through and golden. Remove chicken and drain on paper towels.
- Remove waffle from toaster and place a slice of cheese onto each waffle. Top with chicken then spread the sauce over the chicken, Sprinkle with bacon bits and drizzle lightly with more maple syrup. Serve immediately.
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RECIPE SUBMITTED BY
2Bleu
Duncan, South Carolina
Original Zaaarite. Food lovers.
Lynnda passed away in March 2020. Her recipes live on here for everyone to enjoy and Rick continues the tradition. We will forever live together through our food. Live well. Eat well.?