Baked Chicken and Waffles with Maple Gravy recipe

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Ingredients

2 skinless, boneless chicken breasts, halved lengthwise
1 ½ cups panko bread crumbs
⅓ cup all-purpose flour
1 egg
3 tablespoons milk
1 tablespoon Dijon mustard, or to taste
1 cup all-purpose flour
½ cup whole wheat flour
½ teaspoon baking soda
¼ teaspoon salt
1 ¼ cups buttermilk
1 egg
2 tablespoons butter, softened
3 tablespoons butter
3 tablespoons all-purpose flour
1 ¾ cups chicken stock
salt and ground black pepper to taste
½ cup pure maple syrup

Nutrition Info

351.2 calories
carbohydrate: 53.7 g
cholesterol: 84.5 mg
fat: 10.8 g
fiber: 1.6 g
protein: 15 g
saturatedFat: 5.7 g
servingSize: -
sodium: 595 mg
sugar: 14.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).

  2. Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to an even thickness.

  3. Place panko and 1/3 cup flour into separate shallow bowls.

  4. Combine 1 egg, milk, and Dijon mustard in another shallow bowl. Dip each chicken breast into the mixture, coat in the panko mixture. Place breaded chicken breasts on a baking sheet.

  5. Bake in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Reduce oven temperature to 200 degrees F (95 degrees C).

  6. Combine 1 cup flour, whole wheat flour, baking soda, and salt in a bowl.

  7. Mix buttermilk, 1 egg, and 2 tablespoons butter together in another bowl. Whisk gently into the flour mixture. Beat together until batter is smooth.

  8. Preheat a waffle iron according to manufacturer's instructions. Add about 1/2 cup batter into the preheated waffle iron. Cook until waffle is golden brown and the iron stops steaming, about 5 minutes. Transfer waffle to a wire rack set over a baking sheet, place in the oven to keep warm. Repeat with the remaining batter.

  9. Heat 3 tablespoons butter in a heavy saucepan over medium heat. Add 3 tablespoons flour, cook, stirring constantly, until golden brown, 2 to 3 minutes. Whisk in chicken stock slowly. Increase heat to medium-high, bring gravy to a boil. Cook, stirring constantly, until thickened, about 10 minutes. Season with salt and pepper, stir in maple syrup. Reduce heat to low until ready to serve over the baked chicken and waffles.

Recipe Yield

8 servings

Recipe Note

All the wonderfulness of the fried version. Crunchy chicken over a crispy Belgian waffle drizzled with sweet gravy is the ultimate sweet-and-savory combo.

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