In a bowl, combine chicken with the marinade ingredients. Cover and marinate in refrigerator 6-8 hours or ideally overnight.
Preheat oven to 400 degrees.
In a large sauté pan, heat olive oil and cook shredded potatoes until tender but not crispy. Remove from heat and let cool for 10 minutes.
In a bowl, toss together breading ingredients.
Prepare a baking sheet with a wire rack on top.
Coat each chicken tenderloin (shake off excess marinade) in the breading and place it on top of the wire rack.
Bake chicken 20-30 minutes until cooked through and the breading is browned and lightly crisped.
While the chicken is baking, cook the waffles. Preheat waffle iron and lightly coat with olive oil or butter.
Stir the rest of the seasonings and eggs into the shredded potatoes.
(russet potatoes, peeled and shredded (can also use sweet potatoes or add some shredded broccoli stalks))
Spread half of the potato mixture onto heated waffle iron and press closed.
Cook about 15 minutes until the potato waffle is lightly browned and beginning to crisp. Repeat with another half of the potatoes.
Make the mayo sauce by stirring together all-maple mustard mayo ingredients. Serve sauce over top of the chicken and waffles.
Notes: For a grain-free breading, you can use 2-3 cups crushed pork rinds in place of the panko and cornmeal. If pork rinds are salted, you will want to omit the salt in the breading.
Chicken and turkey are popular for being high in protein and low in saturated fats making a mealtime staple for athletes as well as in many healthy eating households. Falling back on the same old recipes starts to become mundane and a little too routine. Finding new ways to cook up the standard bird and keep it interesting (and keep your taste buds dancing) is time-consuming but in this series of recipes, I will highlight many different ways to prepare your poultry so your meal rotation is anything but boring. So whaddya say? Let’s play chicken!
This may not be the traditional version of chicken and waffles but it is just as delicious. Baked chicken and potato waffles are my take-ups on a significantly better-for-you option while still keeping the spirit of the dish. Marinated and lightly breaded with either a gluten-free panko or with grain-free crushed pork rinds, these tenderloins are baked on an elevated wire rack set over a baking sheet to allow for a light crisp on all sides without the added fat of frying.
Why do we marinate? Marinating is a bit like creating an infusion. The ingredients used in a marinade infiltrate the meat and create depth of flavor. Marinades are also used to tenderize and help maintain moisture during the cooking process. This is particularly true for lean meats like chicken. Lean meats have a tendency to become dry so marinating in an acidic base like buttermilk, citrus, or vinegar tenderizes the meat by breaking apart the muscle fibers which then allows for flavor and moisture transfer into the meat. This process happens on a molecular level and results in the best tasting tender chicken.
These waffles are not your traditional waffles either. Somewhere between a waffle, a hashbrown, and a latke, are these potato-based waffles. Combine shredded white or sweet potatoes with seasonings and egg and cook them on a waffle iron. This will create a crisp crust on the exterior of the waffle while the inside remains soft. Top this creation with a slightly sweet maple-mustard mayonnaise for a uniquely enticing chicken and waffle experience.
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