Mini Chicken 'n Waffles
In celebration of March Madness, which will ultimately be playing out in Atlanta, Georgia this April, I’m offering up a fun and easy semi-homemade recipe for mini chicken & waffles! Call ’em chicken & waffle sliders!
They’re tasty and if you make ’em my way, just a liiiiiiittle healthier than your average chicken & waffles.
4 boneless, skinless thin-sliced chicken breasts
1 egg, beaten
Splash of milk
3 tbsp. olive or vegetable oil
1 tbsp. sesame oil
Whole wheat mini waffles (Eggo or other brands)*
2 tbsp. molasses
½ cup balsamic vinegar
Green apple, sliced into small pieces
Brie cheese, cut into mini bite-size wedges
Panko Breading Mixture:
1 cup panko crumbs
¼ tsp. sea salt
¼ – ½ tsp. Lawry’s Seasoned Salt (add more if you like your chicken saltier to offset the sweet sauce and waffles)
1/8 tsp. chili powder
¼ tsp. fresh ground black pepper
1/8 tsp. garlic powder
Tips: You don’t have to use whole wheat waffles. I just like the extra sweetness and nuttiness and they’re a little better for you.
You can also skip the molasses reduction entirely and just use maple syrup!
In a small saucepot, combine the molasses, balsamic vinegar, and a pinch of sea salt. Stir well and then let reduce for several minutes over low heat while you cook everything else.
Combine the egg and milk in a bowl.
Dunk each chicken breast in the egg before coating completely in the panko crumb mixture.
In a skillet combine the oils and heat on medium-low. Add the chicken into the skillet and pan fry over medium to medium-high heat, making sure to flip, until both sides are browned and the chicken is cooked through. (This will only take a few minutes).
Remove from heat and cut into chunks roughly the size of your waffles.
Warm your waffles, preferably in the toaster or oven so they’re warm but also have a bit of bite.
Sandwich a piece of chicken between two waffles, top with a slice of apple, a piece of Brie, and drizzle with the molasses-balsamic reduction*, and serve!