ETA: More chicken and waffle ideas here.
This was tonight’s supper … chicken and waffles.
The classic chicken and waffles are made with fried chicken. But you know me and frying. It’s not going to happen unless the planets are properly aligned.
Still, I was intrigued.
So, I defrosted a giant chicken breast, skinned and took it off the bone and cut it into 7 pieces including the tenderloin (far right).
I coated them in Italian herb seasoned bread crumbs.
And then, I baked them in a 425 deg Fahrenheit oven for 30 minutes.
I paired a few of the smaller chicken tenders with a couple of the waffles I made a couple of weeks ago and froze away for another day. Two of the larger ones would have been plenty.
Real Canadian maple syrup and some bbq sauce … supper in less than an hour on a week day. It would have been faster if I’d had the tenders already cooked.
And it’s economical too. I can top 3 servings of waffles with the tenders from this very large chicken breast. (I have another 4 or 5 tucked away in the freezer for more meals.)