CHICKEN AND WAFFLES – February 20 – National Hot Breakfast Month

Serves 4

[ingredients title=”Ingredients”]

• 2 cups buttermilk
• 2 tablespoons Dijon mustard
• 1 teaspoon plus 1 teaspoon salt
• 1 teaspoon plus ½ teaspoon garlic powder
• 1 ½ teaspoon onion powder
• 1 teaspoon black pepper
• 4 boneless chicken breasts
• Cooking spray
• 3 cups crushed club crackers
• 1 cup panko breadcrumbs
• ½ teaspoon poultry seasoning
• ½ teaspoon paprika
• 2 tablespoons olive oil
• Waffles, recipe here
• Maple syrup

[/ingredients]

[directions title=”Instructions”]

1. In a large bowl whisk the buttermilk, Dijon mustard, 1 teaspoon salt, 1 teaspoon garlic powder, onion powder, and black pepper.  Add the chicken and place in the refrigerator for 30 minutes.
2. Preheat o9ven to 400 degrees Fahrenheit.
3. Line a rimmed cookie sheet with foil and set a wire rack on the cookie sheet.  Spray the wire rack with the cooking spray.
4. In a pie tin add the crackers, bread crumbs, poultry seasoning, paprika and olive oil.  Using a fork mix well.
5. Remove the chicken from the buttermilk mixture and coat in the cracker mixture. Place on the wire rack.  Repeat with the remaining chicken.  Place in the oven and cook for 35-40 minutes, until the thickest part is 160 degrees Fahrenheit.
6. Meanwhile, make waffles and serve with the maple syrup.

[/directions]