Our take on chicken and waffles not only used potatoes for the breading, but also in the waffle batter.
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 tsp sriracha or more if you like more kick
Chicken
- 4 small chicken breasts
- 2 cups buttermilk
- ½ tsp salt
- ½ tsp pepper
Breading
- 2 cups Idahoan® Original Potato Flakes, dry
- ½ cup flour
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp pepper
Waffles:
- 2 cups Idahoan® Original Potato Flakes, prepared following package instructions
- ½ cup flour
- 2 eggs, beaten
- 2 Tbsp extra virgin olive oil
- ¼ cup whole milk
- ¼ tsp baking soda
- ½ tsp baking powder
- ⅛ tsp salt
Instructions
- Mix syrup and sriracha together and set aside.
- Marinate chicken in buttermilk, salt, and pepper for at least 30 minutes and up to an hour.
- Preheat oven to 350°F.
- 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.
- 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.
- Bake for 30 minutes or until chicken is golden. Spray with oil spray half way through cooking process to help turn it golden brown.
- 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.
- Slice the chicken breast in half and serve on top of one or two waffles. Drizzle with maple sriracha syrup.
