egg, whole milk, chicken breasts, olive oil, frozen waffles, HEB Brown Sugar Glaze, panko crumbs, Lawry’s Seasoned Salt, garlic powder
Chicken and waffles is a game day staple. Love ’em, love ’em, love ’em. And because it’s a combination of fried chicken and a favorite breakfast baked good, the recipe lends itself well to an early tailgate meal.
As part of my partnership with HEB and their Totally Texas line of products, I decided to jazz up my standard recipe with their Brown Sugar Glaze, because it’s arguably yummier than maple syrup and is the perfect compliment to this dish!
1 large egg, beaten
Splash of whole milk
4 thin-sliced chicken breasts or 8 chicken tenderloins
3 tablespoons olive oil or vegetable oil
3 frozen waffles
1 10 oz pouch HEB Brown Sugar Glaze
Panko Mixture (see below)
1 cup panko crumbs
¼ teaspoon sea salt
1 teaspoon Lawry’s Seasoned Salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
Combine all the ingredients for the panko mixture in a large, shallow bowl and mix well. Combine the egg and milk in another shallow bowl. Dunk each chicken tenderloin in the egg mixture before coating completely in the panko mixture.
In a large skillet, add in the oil over medium heat. Add the coated chicken pieces and pan-fry them over medium/medium-high heat, making sure to flip them, until both sides are browned and the chicken is cooked through, about 6–8 minutes. Remove from the heat.
Warm your waffles, preferably in a toaster oven or low oven so they’re warm but still have a bit of texture.
Sandwich your chicken between waffles, alternating to form a stack with a layer of chicken on top. Drizzle generously with the brown sugar glaze and serve.