{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:

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

Makes 7-9 sliders

Ingredients:

Waffles

• 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

Chicken

• 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

Preparation:

• 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. 

I just wanna take a BIG bite outta that one.