Oven-Fried Chicken and Waffles with Arugula Salad
 
 
Makes 4 servings
Ingredients
Chicken:
  • 1⅓ cups panko bread crumbs
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1” thick strips
  • sea salt and freshly ground black pepper, to taste
  • 1 teaspoon mustard powder
  • 1 egg
  • 1 tablespoon honey
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Srirarcha sauce
  • 2 tablespoons milk
  • ½ cup all-purpose flour
Waffles:
  • ⅔ cup yellow cornmeal
  • ¾ cup all-purpose flour
  • 4 teaspoons sugar
  • ¾ + ⅛ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ teaspoon mustard powder (optional)
  • 1 large egg, separated
  • 1⅙ cups buttermilk, at room temperature
  • 3 tablespoons unsalted butter, melted and cooled slightly
Salad:
  • 1 tablespoon olive oil
  • ½ tablespoon freshly squeezed lemon juice
  • ½ tablespoon honey
  • sea salt and freshly ground black pepper, to taste
  • 4 cups arugula
Instructions
Make the chicken:
  1. Preheat oven to 375 degrees. Line a baking sheet with foil.
  2. Put panko in a medium fry pan and drizzle with olive oil. Toast over medium heat until golden brown, stirring occasionally to prevent burning. Set aside.
  3. Season chicken strips with salt, pepper and mustard powder.
  4. In a medium bowl, whisk together egg, honey, mustard, Sriracha sauce and milk.
  5. Dredge chicken in flour and shake off excess. Then dip in egg mixture and let excess drip off. Finally, coat chicken with toasted panko, pressing to adhere.
  6. Place chicken on prepared baking sheet and bake until cooked through and golden brown, about 15-20 minutes.
Make the waffles:
  1. In a medium bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, salt and mustard powder (if using); mix well.
  2. In a separate bowl, combine the egg yolk and buttermilk; mix well. Gradually whisk in the butter.
  3. Add the wet mixture to the dry mixture and mix just until the batter is combined.
  4. In a clean small bowl, beat the egg white until soft peaks form. Then, gently fold the egg white into the batter with a rubber spatula.
  5. Preheat a waffle iron. Follow the directions on your waffle iron to cook the waffles; you do not need to grease the iron as the butter in the batter will allow the waffles to easily release. Set aside until ready to serve.
Make the salad:
  1. In a large bowl, whisk together olive oil, lemon juice and honey. Season with salt and pepper to taste. Add arugula to bowl and toss to coat.
To assemble:
  1. Place 1-2 waffles on a plate (depending on how big your waffles are). Top with a few chicken strips and a handful of the arugula salad. Drizzle with maple syrup just before serving.
Recipe by Two of a Kind at https://www.twoofakindcooks.com/oven-fried-chicken-waffles-arugula-salad/