Chicken and Waffles is one of the ultimate comfort foods of life and I have seen it prepared many ways – all delicious! But also decadent. To lighten up this recipe and make us feel a little less guilty about indulging, I went with chicken tenders in a coconut milk marinade that are baked and not fried.
The secret to oven-baked chicken with all the crunch and none of the frying is arrowroot starch mixed with panko, Japanese-style breadcrumbs.
For the waffles I went with a favorite pancake and waffle mix of mine: Bruce’s Sweet Potato Pancake and Waffle Mix. Instead of just using water, I mixed in half-and-half and a touch of vanilla for added flavor. I also added eggs for an extra boost of protein and healthy fat. Another trick of mine is to separate the eggs, whip the egg whites then fold them back in to make the batter lighter and fluffier.
I topped it off with a maple honey mustard syrup which makes the dish extra delicious. The waffles freeze well and the chicken reheats back to crispy in the oven easily, so this is a great recipe to make ahead.
*Makes 10 waffles and 24-30 chicken tenders (2-3 servings)