Monday, February 17, 2014

{Healthier} Chicken and Waffle Sliders

{Healthier} Chicken and Waffle Sliders
I've always been like...crazy curious about fried chicken and waffles. Like...I like fried chicken...I like waffles...I'm intrigued.

But I feel like maybe I like it more in a making the waffle savory kinda way as opposed to putting syrup on both. But who knows. I haven't tried it yet.

In the meantime...I tried these:
{Healthier} Chicken and Waffle Sliders
SAVORY waffles with baked, crunchy chicken. And cheese. Of course there's cheese. These sliders were super tasty-the waffles were crisp, yet tender, and had a yummy cheesy-slightly garlic-y flavor, and then the chicken was perfectly cooked, and the cornflake breading gave them just a hint of subtle sweetness. And the cheese was cheese. And cheese is good.

These are good.

 {Healthier} Chicken and Waffle Sliders

Adapted from Sarcastic Cooking

{Healthier} Chicken and Waffle Sliders
Makes 7-9 sliders
  • 1 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. garlic powder OR 1/2 cup chopped chives/scallions
  • 1/2-3/4 cup shredded cheddar cheese
  • 1 egg
  • 1 and 3/4 cup milk (skim is fine), room temperature
  • 5 tbsp. unsalted butter, melted and cooled
  • 3 boneless, skinless chicken breasts-cut into thirds
  • 1 cup buttermilk (or substitute
  • 1 egg
  • 3 cups cornflakes, finely ground
  • salt and pepper, however much you prefer
  • Shredded cheddar cheese, to taste, to top
{Healthier} Chicken and Waffle Sliders
  • Preheat oven to 350 degrees. Line a large baking sheet with aluminum foil and lay a wire rack on top. Lightly coat the rack with non-stick cooking spray. 
  • In a large bowl whisk together flour, baking powder, salt, garlic powder (or chives/scallions), and cheese. 
  • In a smaller bowl whisk together 1 egg, the milk, and the melted and cooled butter. Whisk into the dry ingredients until there are no lumps and it's fully combined. Set aside for at least 10 minutes.
  • Mix ground cornflakes with salt and pepper in a shallow bowl. 
  • In another shallow bowl mix together the other egg with the buttermilk.
  • Dip each piece of chicken in the buttermilk mixture, drain off the excess, and then coat in the cornflakes. Place on wire rack. Bake for 35 minutes.
  • Meanwhile, grease and heat the waffle iron according to its' directions. 
  • Once hot, scoop a little less than 1/4 cup of batter onto each side of the iron, to cook 2 mini waffles at a time. Cook until they are golden and crisp.
  • Wrap waffles in foil to keep warm until they are all ready.
  • Repeat process until there are enough waffles for each piece of chicken to have 2/until the batter is gone.
  • Once the chicken and waffles are all ready, place each piece of chicken on top of 1 mini waffle. Place back on the wire rack and cover each piece of chicken with a small mound of shredded cheddar. Place back in the hot oven until the cheese is melted. Top each with an additional mini waffle.
  • Best eaten day of. If reheating, do so in the oven to retain crispiness. 
{Healthier} Chicken and Waffle Sliders
I just wanna take a BIG bite outta that one.
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