Ingredients for Open Faced Chicken And Waffles
- Mayonnaise
- Sour Cream
- Sugar Free Maple Syrup
- All Purpose Flour
- Salt & Freshly Ground Black Pepper
- 1 large egg
- Hot Sauce
- Panko Breadcrumbs
- 1 tablespoon paprika
- 4 slices bacon
- 2 tablespoons peanut oil
- Boneless Skinless Chicken Breast
- Frozen Waffles
- American Cheese
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How to Make Open Faced Chicken And Waffles
- **Make the Sauce:** In a small bowl, whisk together mayonnaise, hot sauce, maple syrup, and apple cider vinegar. Cover and refrigerate until ready to use.
- **Prepare the Chicken:** In three shallow bowls, place flour, salt, and pepper in the first; whisk egg and hot sauce in the second; combine panko and paprika in the third.
- **Coat the Chicken:** Dredge each chicken breast in the flour mixture, then dip in the egg mixture, and finally coat thoroughly with the panko mixture.
- **Cook the Bacon:** In a large skillet, cook bacon over medium-high heat until crispy. Remove bacon and set aside on paper towels, reserving bacon grease in the skillet.
- **Fry the Chicken:** Reduce heat to medium. Add peanut oil to the skillet with the reserved bacon grease. Fry chicken for 1-2 minutes per side, or until cooked through and golden brown.
- **Assemble the Waffles:** Remove waffles from toaster and top each with a slice of cheese.
- **Top and Serve:** Place the cooked chicken on top of the cheese-covered waffles. Spread the chilled sauce over the chicken, sprinkle with crumbled bacon, and drizzle lightly with maple syrup. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
12g
Fat
52g
Carbs
12g
