Chicken Stuffed Waffles

December 13, 2015 | western


For the filling:
1 pound chicken tenders
Salt and pepper
1/2 cup panko breadcrumbs
For the waffle batter:
1 cup flour
1/3 cup cornstarch
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. sugar
1 1/2 cups buttermilk
1/3 cup unsalted butter, melted
1 egg
1 Tbsp. Tabasco sauce
Maple syrup, for serving


Make the filling: Season the chicken with salt and pepper and sear in a hot pan with a splash of oil. Cover and turn the heat down to low. Cook for about 10 minutes, until cooked through. Remove from the heat. Roughly chop half the chicken and shred the other half.

Lightly toss the breadcrumbs with 1 Tbsp. or more of oil. Spread on a baking sheet and broil until browned, about 3 to 5 minutes. Watch closely and stir once during cooking so everything can toast evenly without burning.

Make the waffle batter: Mix all the waffle ingredients in a large bowl, starting with the dry ones, followed by the wet ones. Whisk to combine, but don't worry about it getting fully incorporated. There will be lumps.

Fold the chicken and breadcrumbs into the waffle batter.

Preheat the waffle iron. Ladle the waffle batter into the waffle iron and cook according to the manufacturer's instructions. Serve with maple syrup.

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