RecipeChicken and Waffles with Spicy Maple Syrup

Nutrition Facts
Amount per Serving
  • Calories: 370
  • Protein: 34 g
  • Total Fat: 9 g
    • Unsaturated Fat: 8 g
    • Saturated Fat: 1 g
  • Cholesterol: 130
  • Total Carbohydrate: 39 g
  • Dietary Fiber: 5 g
  • Total Sugar: 3 g
    • Natural Sugar: 1 g
    • Added Sugar: 2 g
  • Sodium: 480 mg

This version of waffles takes the classic breakfast dish for a Southern spin—and the result is pure comfort food. Crispy, warm waffles topped with finger-licking-good “fried” chicken and a spicy-sweet syrup. I marinate my chicken in pickle juice (it tenderizes and brines it perfectly, helping to bring out the moisture and makes it super tender), but you can also use low-fat buttermilk if you prefer. I also add some mayo into my egg mixture when dredging because it helps the coating stick better. You’ll find this so satisfying, you can enjoy it for breakfast, lunch or dinner. You may have never thought of topping your wholesome whole-grain waffle with oven-fried chicken and Maple-Sriracha syrup before, but one bite and you’ll be sold. It’s savory, spicy, comforting and 100 percent delicious.

  • Prep time
  • Total Time
This recipe makes 4 servings

• 4 whole-grain waffles

• 1 pound skinless chicken breasts or tenderloins
• 1 cup pickle juice (or low-fat buttermilk)
• 1 large egg
• 2 tablespoons light mayonnaise
• 1 cup breadcrumbs, preferably whole grain
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ¾ teaspoon kosher salt, more for sprinkling on top
• ½ teaspoon ground black pepper

SPICY MAPLE SYRUP (makes about ½ cup)
• ½ cup maple syrup
• 2 teaspoons sriracha


FOR THE CHICKEN: Place chicken breasts on a cutting board between large sheets of parchment or wax paper. Using a meat tenderizer or soup can, pound each chicken breast until it’s no more than ½-inch thick all around. Cut each piece into two, for a total of 4 pieces. (Alternatively, you can use chicken tenderloins or buy thin-sliced chicken.) Place in a plastic bag or bowl with pickle juice (or buttermilk) and marinate in the fridge for at least 30 minutes to overnight.

When chicken is done marinating, preheat oven to 450˚ and liberally mist a baking sheet with nonstick oil spray or line with aluminum foil. *If you have a wire baking rack, I recommend using it on top on the sheets for crispier chicken. Set aside.

Set up your dredging station:
In one shallow wide bowl, add the egg and mayo and mix until well combined. In a second shallow wide bowl, add the breadcrumbs and seasonings and mix until well combined. One at a time, lift each piece of chicken out of the pickle juice and shake off excess liquid.  Submerge into the egg-mayo.  Then, place into the breadcrumbs bowl and pat all over to fully coat. Place on the prepared baking sheet (or on wire rack, if using). Mist the breaded chicken tops with oil spray and lightly sprinkle on some additional kosher salt.  Bake in the oven for about 20 minutes or until chicken reaches an internal temp of 165˚ and the tops are crispy brown. (Chicken tenders will not need to cook as long; they take about 15 minutes, or until the internal temperature reaches 165˚.)

While the chicken is cooking, make the waffles according to package directions.

Remove chicken from oven and place on top of waffles. Drizzle on spicy syrup (simply combine syrup ingredients in a small bowl). Add 15 calories per teaspoon syrup.