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Photo: Victor Protasio
Active Time:1 hr 10 minsTotal Time:5 hrs 45 minsServings:8Jump to Nutrition Facts
Active Time:1 hr 10 minsTotal Time:5 hrs 45 minsServings:8
Active Time:1 hr 10 mins
Active Time:
1 hr 10 mins
Total Time:5 hrs 45 mins
Total Time:
5 hrs 45 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsChicken2cupsbuttermilk1 ¼teaspoonskosher salt, divided2poundschicken tenders (about 16)Cooking spray2cupspanko breadcrumbs, preferably whole-wheat½teaspoonground white pepper2large eggs1tablespoonwaterWaffles¾cupoat flour¾cupwhole-wheat flour½cupall-purpose flour1tablespoongranulated sugar2teaspoonsbaking powder1teaspoonbaking soda¼teaspoonkosher salt1cupcooked wild riceorwild rice blend, well drained2large eggs2cupsbuttermilkorlow-fat milk3tablespoonscanola oilMaple Butter4tablespoons(1/2 stick) unsalted butter, softened1tablespoonpure maple syrup½teaspoonhot saucePinch of crushed red pepper
Cook Mode(Keep screen awake)
Ingredients
Chicken
2cupsbuttermilk
1 ¼teaspoonskosher salt, divided
2poundschicken tenders (about 16)
Cooking spray
2cupspanko breadcrumbs, preferably whole-wheat
½teaspoonground white pepper
2large eggs
1tablespoonwater
Waffles
¾cupoat flour
¾cupwhole-wheat flour
½cupall-purpose flour
1tablespoongranulated sugar
2teaspoonsbaking powder
1teaspoonbaking soda
¼teaspoonkosher salt
1cupcooked wild riceorwild rice blend, well drained
2cupsbuttermilkorlow-fat milk
3tablespoonscanola oil
Maple Butter
4tablespoons(1/2 stick) unsalted butter, softened
1tablespoonpure maple syrup
½teaspoonhot sauce
Pinch of crushed red pepper
DirectionsTo marinate chicken:Combine buttermilk and 1 teaspoon salt in a large bowl. Add chicken and turn to coat. Refrigerate for at least 4 hours or up to 1 day.To prepare waffle batter:Whisk oat flour, whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and salt in a large bowl. Stir in rice. Whisk 2 eggs, buttermilk (or milk) and oil in a medium bowl; add to the dry ingredients. Mix just until blended; it’s OK if there is a lump or two. Let the batter rest at room temperature for 30 minutes or refrigerate for up to 24 hours.To prepare chicken:Position rack in upper third of oven; preheat to 450°F. Line a large baking sheet with foil. Set a wire rack on the baking sheet and coat it generously with cooking spray.Whisk panko, pepper and the remaining 1/4 teaspoon salt in a shallow dish. Beat eggs and water in a large bowl. Remove the chicken from the buttermilk, letting as much excess drip off as possible, then toss with the egg mix to coat. Remove tenders one at a time, letting excess drip off, then roll in the panko to coat lightly. Place the tenders about 1 1/2 inches apart on the prepared rack. Coat lightly with cooking spray.Bake the chicken until golden brown and crispy and the internal temperature registers 165°F, 18 to 20 minutes.Meanwhile, preheat a waffle iron to low; coat with cooking spray. Using 1/2 cup per waffle, cook until lightly browned.To prepare maple butter:Combine butter, maple syrup, hot sauce and crushed red pepper in a small bowl.Serve the chicken and waffles with the maple butter.To make aheadFreeze raw, breaded tenders (Steps 1 & 4), uncovered, on a baking sheet until frozen, about 4 hours. Transfer to a sealable bag and freeze for up to 2 months. Bake from frozen as directed in Steps 3 & 5 for 25 minutes. Refrigerate cooked waffles (Steps 2 & 6) airtight for up to 4 days or freeze, uncovered, until frozen, about 2 hours. Transfer to a sealable bag and freeze for up to 2 months. Reheat waffles at 450°F for 8 to 12 minutes. Refrigerate maple butter (Step 7) for up to 2 weeks.Originally appeared: EatingWell Magazine, December 2021
Directions
To marinate chicken:Combine buttermilk and 1 teaspoon salt in a large bowl. Add chicken and turn to coat. Refrigerate for at least 4 hours or up to 1 day.To prepare waffle batter:Whisk oat flour, whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and salt in a large bowl. Stir in rice. Whisk 2 eggs, buttermilk (or milk) and oil in a medium bowl; add to the dry ingredients. Mix just until blended; it’s OK if there is a lump or two. Let the batter rest at room temperature for 30 minutes or refrigerate for up to 24 hours.To prepare chicken:Position rack in upper third of oven; preheat to 450°F. Line a large baking sheet with foil. Set a wire rack on the baking sheet and coat it generously with cooking spray.Whisk panko, pepper and the remaining 1/4 teaspoon salt in a shallow dish. Beat eggs and water in a large bowl. Remove the chicken from the buttermilk, letting as much excess drip off as possible, then toss with the egg mix to coat. Remove tenders one at a time, letting excess drip off, then roll in the panko to coat lightly. Place the tenders about 1 1/2 inches apart on the prepared rack. Coat lightly with cooking spray.Bake the chicken until golden brown and crispy and the internal temperature registers 165°F, 18 to 20 minutes.Meanwhile, preheat a waffle iron to low; coat with cooking spray. Using 1/2 cup per waffle, cook until lightly browned.To prepare maple butter:Combine butter, maple syrup, hot sauce and crushed red pepper in a small bowl.Serve the chicken and waffles with the maple butter.To make aheadFreeze raw, breaded tenders (Steps 1 & 4), uncovered, on a baking sheet until frozen, about 4 hours. Transfer to a sealable bag and freeze for up to 2 months. Bake from frozen as directed in Steps 3 & 5 for 25 minutes. Refrigerate cooked waffles (Steps 2 & 6) airtight for up to 4 days or freeze, uncovered, until frozen, about 2 hours. Transfer to a sealable bag and freeze for up to 2 months. Reheat waffles at 450°F for 8 to 12 minutes. Refrigerate maple butter (Step 7) for up to 2 weeks.
To marinate chicken:Combine buttermilk and 1 teaspoon salt in a large bowl. Add chicken and turn to coat. Refrigerate for at least 4 hours or up to 1 day.
To prepare waffle batter:Whisk oat flour, whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and salt in a large bowl. Stir in rice. Whisk 2 eggs, buttermilk (or milk) and oil in a medium bowl; add to the dry ingredients. Mix just until blended; it’s OK if there is a lump or two. Let the batter rest at room temperature for 30 minutes or refrigerate for up to 24 hours.
To prepare chicken:Position rack in upper third of oven; preheat to 450°F. Line a large baking sheet with foil. Set a wire rack on the baking sheet and coat it generously with cooking spray.
Whisk panko, pepper and the remaining 1/4 teaspoon salt in a shallow dish. Beat eggs and water in a large bowl. Remove the chicken from the buttermilk, letting as much excess drip off as possible, then toss with the egg mix to coat. Remove tenders one at a time, letting excess drip off, then roll in the panko to coat lightly. Place the tenders about 1 1/2 inches apart on the prepared rack. Coat lightly with cooking spray.
Bake the chicken until golden brown and crispy and the internal temperature registers 165°F, 18 to 20 minutes.
Meanwhile, preheat a waffle iron to low; coat with cooking spray. Using 1/2 cup per waffle, cook until lightly browned.
To prepare maple butter:Combine butter, maple syrup, hot sauce and crushed red pepper in a small bowl.
Serve the chicken and waffles with the maple butter.
To make ahead
Freeze raw, breaded tenders (Steps 1 & 4), uncovered, on a baking sheet until frozen, about 4 hours. Transfer to a sealable bag and freeze for up to 2 months. Bake from frozen as directed in Steps 3 & 5 for 25 minutes. Refrigerate cooked waffles (Steps 2 & 6) airtight for up to 4 days or freeze, uncovered, until frozen, about 2 hours. Transfer to a sealable bag and freeze for up to 2 months. Reheat waffles at 450°F for 8 to 12 minutes. Refrigerate maple butter (Step 7) for up to 2 weeks.
Originally appeared: EatingWell Magazine, December 2021
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Nutrition Facts(per serving)478Calories17gFat44gCarbs37gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
