Grocery Basket
egg, whole milk, chicken breasts, olive oil, frozen waffles, HEB Brown Sugar Glaze, panko crumbs, Lawry’s Seasoned Salt, garlic powder
Category
Main Event
Cook Time
10 minutes
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!
Ingredients
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
Panko Mixture
Directions
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.