Chicken Waffle with Maple Sriracha Aïoli
Crispy chicken atop fluffy waffles, drizzled with a tangy Maple Sriracha Aioli, creating a perfect balance of savory, sweet, and spicy flavors.
Ingredients
FOR WAFFLES:
- 16 oz chicken breasts pounded 3/4 inch thick
- 1 package Shake 'n' Bake chicken or your favorite breading recipe
- ½ cup flour
- 1 ½ cup sugar
- ¼ teaspoon baking soda
- ½ cup half & half
- 1 egg
- ½ tablespoon butter
- pinch salt
FOR MAPLE SRIRACHA SAUCE:
- 2 tablespoons mayonnaise
- 2 tablespoons maple syrup
- 3 teaspoons garlic powder
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 2 teaspoons sriracha
- 2 tablespoons spicy chorizo cooked & crumbled, optional for topping
- parsley optional, for topping
Instructions
- Preheat the oven to 375°F. Pound the chicken breast to 1/2 inch to 3/4 inch thickness. Place the chicken breasts in a bag with the breading mix, shake to coat, and then place them onto a greased pan. Cook in the preheated oven for 20-25 minutes or until the juices run clear.
- In a small bowl, mix together the mayonnaise, maple syrup, garlic powder, lemon juice, Dijon mustard, and sriracha to make the Maple Sriracha Sauce. Set aside to chill while you prepare the waffles.
- With about 10 minutes left for the chicken to cook, preheat your waffle iron. In a large bowl, mix together the flour, sugar, baking soda, and salt.
- In a separate bowl, whisk together the egg with the melted butter and half & half. Slowly pour the wet ingredients into the dry ingredients and stir until combined. The batter may be thick, and it's alright if it's 'chunky.'
- Pour the waffle batter into the preheated waffle iron and cook according to the iron's instructions. Once cooked, remove the waffle from the iron and place it on a plate.
- When the chicken is done, place it on top of the waffle, and then sprinkle on the optional crumbled chorizo and parsley. Serve immediately and enjoy!
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