Chicken & Waffles Sheet Pan

Chicken & Waffles Sheet Pan

David Venable

Prep Time: 45 Minutes

Serves: 4

Ingredients:

  • 1 lb package of boneless, skinless chicken tenders
  • 1 cup all-purpose flour
  • 1/2 Tbsp Paprika
  • 1-1/2 tsp dried, minced garlic
  • 1 Tbsp onion powder
  • 1 Tbsp salt
  • 1 tsp pepper
  • 2 eggs
  • 1 cup buttermilk
  • 2 cups corn flake cereal, divided
  • 1 box frozen waffles, thick kind preferred

Preparation:

Preheat oven to 375°F.

Take one cup of the corn flakes and put it in a small food processor. Pulse until they are large crumbles, but not fine. Set aside.

Set up three shallow dishes for the breading process. In the first plate, mix the flour, paprika, minced garlic, onion powder, salt, and pepper.

In the second, scramble two whole eggs and buttermilk.

In the third, place the processed corn flakes, whole corn flakes, and parsley together. Mix until combined.

Take chicken tenders and bread with flour mixture, then buttermilk mixture, and end in the cornflake mixture.

Continue until all chicken is coated. This should average out to about 8 pieces total.

Place chicken on the center of a lined sheet tray. Cook in oven for 15 minutes.

After 15 minutes, add frozen waffles to the tray on either side of the chicken and cook for another 10 minutes.

While chicken is cooking, place a small saucepan on the stovetop.

Add maple syrup and cinnamon. Stir to combine and let steep on the stovetop for 10 minutes.

Serve chicken on top of waffles and drizzle with cinnamon maple syrup. Enjoy!

Cook's Notes

Feel free to substitute regular maple syrup for cinnamon maple syrup.

Print Recipe

Ingredients Cinnamon Maple Syrup:

  • 1 cup maple syrup
  • 1 Tbsp cinnamon