All the wonderfulness of the fried version. Crunchy chicken over a crispy Belgian waffle drizzled with sweet gravy is the ultimate sweet-and-savory combo.

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Recipe Summary

prep:
20 mins
cook:
47 mins
total:
1 hr 7 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Baked Chicken:
Waffles:
Maple Gravy:

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to an even thickness.

  • Place panko and 1/3 cup flour into separate shallow bowls.

  • Combine 1 egg, milk, and Dijon mustard in another shallow bowl. Dip each chicken breast into the mixture; coat in the panko mixture. Place breaded chicken breasts on a baking sheet.

  • Bake in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Reduce oven temperature to 200 degrees F (95 degrees C).

  • Combine 1 cup flour, whole wheat flour, baking soda, and salt in a bowl.

  • Mix buttermilk, 1 egg, and 2 tablespoons butter together in another bowl. Whisk gently into the flour mixture. Beat together until batter is smooth.

  • Preheat a waffle iron according to manufacturer's instructions. Add about 1/2 cup batter into the preheated waffle iron. Cook until waffle is golden brown and the iron stops steaming, about 5 minutes. Transfer waffle to a wire rack set over a baking sheet; place in the oven to keep warm. Repeat with the remaining batter.

  • Heat 3 tablespoons butter in a heavy saucepan over medium heat. Add 3 tablespoons flour; cook, stirring constantly, until golden brown, 2 to 3 minutes. Whisk in chicken stock slowly. Increase heat to medium-high; bring gravy to a boil. Cook, stirring constantly, until thickened, about 10 minutes. Season with salt and pepper; stir in maple syrup. Reduce heat to low until ready to serve over the baked chicken and waffles.

Nutrition Facts

351 calories; protein 15g 30% DV; carbohydrates 53.7g 17% DV; fat 10.8g 17% DV; cholesterol 84.5mg 28% DV; sodium 595mg 24% DV. Full Nutrition
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Reviews (2)

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Most helpful critical review

Rating: 3 stars
12/15/2017
I used waffles leftover from earlier breakfast and gave them a warm-up in the oven so they weren't soft. gravy was good chicken coating was nothing to get overly excited over. pretty basic. Read More
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
08/14/2020
This was the worst recipe I’ve ever made. The chicken breadcrumbs were dry and gave an unappetizing white color. Most of the breadcrumbs fell off after taking them out of the oven. The gravy was disgusting the chicken broth was so overpowering I had to throw it away the texture was like a paste. The waffle batter was so thick it took an eternity for it to cook all the way through and even then it was still kind of dough like in the middle. I would not recommend this recipe. Read More
Rating: 3 stars
12/15/2017
I used waffles leftover from earlier breakfast and gave them a warm-up in the oven so they weren't soft. gravy was good chicken coating was nothing to get overly excited over. pretty basic. Read More
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