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Idahoan Chicken and Waffles with Maple-Sriracha Syrup

Complexity: Culinary Master

Idahoan Chicken and Waffles with Maple-Sriracha Syrup
Serves: 4
 
Our take on chicken and waffles not only used potatoes for the breading, but also in the waffle batter.
Ingredients
Syrup
  • ½ cup maple syrup
  • 2-3 teaspoon sriracha or more if you like more kick
Chicken
  • 4 small chicken breasts
  • 2 cups buttermilk
  • ½ teaspoon salt
  • ½ teaspoon pepper
Breading
  • 2 cups Idahoan Original Potato Flakes, dry
  • ½ cup flour
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon pepper
Waffles:
  • 2 cups Idahoan Original Potato Flakes, prepared following package instructions
  • ½ cup flour
  • 2 eggs, beaten
  • 2 tablespoons extra virgin olive oil
  • ¼ cup whole milk
  • /4 teaspoon baking soda
  • ½ teaspoon baking powder
  • ⅛ teaspoon salt
Instructions
  1. Mix syrup and sriracha together and set aside.
  2. Marinate chicken in buttermilk, salt, and pepper for at least 30 minutes and up to an hour.
  3. Preheat oven to 350°F.
  4. Mix together the potato flakes, flour, paprika, salt and pepper in a pie plate. Lift each chicken breast out of the marinade and let drain slightly.
  5. Dip each breast into the breading mixture, pressing gently to help the breading adhere to the chicken. Place in a greased baking dish, continuing with remaining pieces of chicken.
  6. Bake for 30 minutes or until chicken is golden. Spray with oil spray half way through cooking process to help turn it golden brown.
  7. When chicken is almost done begin the waffles. Whisk all waffle ingredients together into a medium bowl and portion into a pre-heated waffle iron. You can cook them a little longer than traditional waffles.
  8. Slice the chicken breast in half and serve on top of one or two waffles. Drizzle with maple sriracha syrup.

 

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