This Chicken-and-Waffles Recipe Puts a Slightly Healthier Spin on a Southern Classic

Baked Chicken and Protein Waffles

Original Recipe by Taylor Celentano

This recipe requires a waffle iron.

For the Waffles:
1 cup Kodiak Cakes Buttermilk Power Cakes mix
1 cup unsweetened vanilla almond milk
1 tablespoon vegetable oil
2 teaspoons vanilla extract

For the Chicken:
1 pound raw boneless skinless chicken thighs or tenders
2 cups whole-wheat panko bread crumbs
2 tablespoons Trader Joe's 21 seasoning salute
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
2 eggs
Avocado oil
2 tablespoons chives (chopped)
Organic pure maple syrup (to top with)

Preheat your oven to 420 degrees and coat your baking sheet with nonstick spray.
Whisk two eggs together in a bowl and mix together your breadcrumbs and seasonings in a separate bowl.
Dunk and coat each piece of chicken in your egg bowl, then coat in your breadcrumb mixture, and place on your baking sheet once both sides are completely coated in bread crumbs.
Once all of your chicken has been breaded and laid out on your baking sheet, drizzle each piece lightly with avocado oil.
Put your chicken in the oven to cook for 22 minutes.
Plug in your waffle iron and mix all waffle ingredients to make your batter.
Once heated to cooking temperature, spray your waffle iron with nonstick spray and pour your batter carefully onto the iron.
Let your batter sit in your waffle maker (lid closed) for about 6-7 minutes (or until fully cooked); your batter should make about 5-6 waffles (depending on the size of the waffle maker you are using).
Turn your oven on broil at 400 degrees. Move your chicken to the top wrack in your oven and let broil for 4 minutes.
Once chicken is done broiling, place two waffles onto a plate, place a piece of the chicken on top, sprinkle with a small handful of chopped chives, drizzle with maple syrup, and enjoy!