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Chicken and Waffles with Maple Bourbon Sauce


Waffles are my favorite breakfast food, so it’s no surprise that I was obsessed with this classic Southern dish from the moment I heard about it. This dish isn’t just beautiful, though — it’s a perfect blend of sweet and savory flavors, and no wonder it’s my most requested Yom Tov appetizer!


Prepare the Chicken and Waffles

1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line two baking sheets with Gefen Parchment Paper; set aside.
2. Place chicken in a large bowl. Add flour and toss until chicken is fully coated.
3. In a small bowl, lightly beat the egg. Add maple syrup, salt, and garlic powder. Add egg mixture to chicken mixture and stir until all chicken is coated and sticky.
4. Place cornflake crumbs and panko crumbs in a bowl. Stir to coat all chicken pieces.
5. Generously spray prepared baking sheets with cooking spray. Place chicken on sheets, leaving room between pieces to ensure they stay crispy. Spray the tops well with cooking spray.
6. Bake for 10 minutes, until chicken is cooked through.

Prepare the Sauce

1. In a small pot, combine all sauce ingredients.
2. Bring to a boil over high heat, then lower heat and simmer for five minutes.

To Assemble

1. Cut each waffle into quarters.
2. Place some chicken on each waffle, then top with sauce.


Plan Ahead! The chicken can be baked, then frozen. Reheat uncovered in a single layer to ensure the chicken stays crispy. Sauce can be made up to a week ahead of time and stored in the fridge.


Styling and Photography by Miriam Pascal