Skip to main content

Chicken and Waffles #SundayFunday

 

This week, Sneha of Sneha's Recipes is hosting our Sunday Funday group with waffles as our theme. Here's the inspired waffle line-up...

  • Culinary Adventures with Camilla: Chicken and Waffles 
  • Palatable Pastime: Hash Brown Waffles
  • Karen's Kitchen Stories: Liège Style Waffles
  • Food Lust People Love: Peanut Butter Banana Waffles
  • A Day in the Life on the Farm: Pumpkin Waffles
  • Making Miracles: Savory Cheesy Herb Waffles
  • Cooking With Carlee: Sourdough Waffles
  • Sneha's Recipe: Waffles

  • On the Plate


    Chicken and waffles is one of my younger son's favorite meals. When he makes meal requests, this is usually it. When he finished a summer school math class - and got 100% on his final! - I made Panko-Crusted Chicken & Shichimi Togarashi Waffles with Kabocha Fries. Okay, he did object to the pumpkin fries on this version. But you can go to that recipe post for my waffles and gravy recipes. 


    They also object when I use the waffle iron for things other than "regular" waffles. I once pressed polenta rounds in the waffle maker and called them waffles. Nope. I used mashed potatoes to make waffles and topped it with bacon and bleu cheese. Nope. How did I raise picky eaters?! Well, I guess they aren't picky; they are just particular...and rather vocal about their thoughts. Ha.


    This post is just be a recipe for the oven-baked chicken as I used a waffle mix from Bob's Red Mill for the actual waffles. I also used the mix in the breading for the chicken. 

    Also, for an entree size dish, you could serve a whole waffle with two tenderloins on top. As this was just part of a larger menu, I opted to serve one-quarter of a waffle with half of a tenderloin!

    Ingredients
    • 1 cup waffle mix (I used the blend from Bob's Red Mill)
    • 1 teaspoon dried oregano
    • 1 pound boneless, skinless chicken tenderloins (approximately 10 tenderloins, sliced in half to make a large 'nugget')
    • 2 eggs, slightly beaten
    • 3 Tablespoons butter, melted
    • Also needed: waffles and gravy for serving

      Procedure
      Preheat oven to 450 degrees Fahrenheit. In a medium size bowl mix together waffle mix and oregano. In a smaller bowl, whisk the eggs. Line a baking sheet with parchment paper.

      Dip chicken into eggs then toss in flour mixture. Place it on the prepared baking sheet. Repeat for the remaining tenderloins. Drizzle melted butter over the chicken (approximately  ½ teaspoon each).

      Bake for 10 minutes. Flip chicken and bake for an additional 8 minutes or until chicken is firm to the touch and no longer pink in the center.

      To serve, place one-quarter of a waffle on your serving plate. Top with chicken piece. Drizzle with gravy. Serve immediately.

      That's a wrap for this #SundayFunday event. We'll be back next week as Stacy of Food Lust People Love leads the discussion of One Pot Wonders. I love anything with less clean-up in the kitchen. Stay tuned...

    Comments

    1. Great combo with waffles, these are a delight!

      ReplyDelete
      Replies
      1. Thanks for hosting! It was a nice excuse to make my younger son's favorite breakfast for dinner!

        Delete
    2. I love chicken and waffles - this sounds like a wonderful version, especially on a busy day. I need to keep waffle mix around!

      ReplyDelete
    3. I haven't had gravy on chicken waffles. Hot honey or spicy maple does it for me. The spicier the better. But I will give this one a try.

      ReplyDelete
      Replies
      1. Maybe that's a California thing. We always serve ours with gravy.

        Delete
    4. It was actually your mashed potato waffles that inspired me to make my one and only chicken and waffles dinner.

      ReplyDelete
      Replies
      1. Oh fun. Did you like the mashed potato waffles? I hope so.

        Delete
    5. We have a restaurant here in Houston called the Breakfast Klub that serves only breakfast and lunch and there is always a long queue for a table. One of their specialities is fried chicken and waffles and they do go very nicely together. Your tenders look tasty!

      ReplyDelete
      Replies
      1. Thanks! We have a favorite restaurant - that just closed due to the pandemic - that served it. Now I guess I'll have to make it more often.

        Delete
    6. I don't know why I don't think to do savory toppings for waffles more often. These look absolutely amazing!

      ReplyDelete

    Post a Comment

    Popular posts from this blog

    Jamaican Stew Peas #EattheWorld

      Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

    Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

    Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

    Pistachio Dukkah for #HandCraftedEdibles

    In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur