Idahoan® Chicken and Waffles with Maple-Sriracha Syrup
INGREDIENTS
- 1/2 cup maple syrup
- 2-3 tsp sriracha or more if you like more kick
- 4 small chicken breasts
- 2 cups buttermilk
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 cups Idahoan® Original Potato Flakes, dry
- 1/2 cup flour
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cups Idahoan® Original Potato Flakes, prepared following package instructions
- 1/2 cup flour
- 2 eggs, beaten
- 2 Tbsp extra virgin olive oil
- 1/4 cup whole milk
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/8 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.
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