Crispy Baked Chicken and Waffles with Green Bean Salad
A healthier take on the classic comfort food pairing featuring panko-crusted chicken breast baked to crispy perfection alongside fluffy whole wheat waffles. The chicken is marinated in buttermilk and hot sauce for tenderness, then coated in seasoned panko breadcrumbs. Fresh green beans tossed with a simple vinaigrette provide a bright contrast to the rich main dish. Perfect for weekend brunch or a satisfying dinner that brings together sweet and savory flavors.
Ingredients
- 1 lb chicken breasts, boneless and skinless, sliced into 1/2 inch pieces
- ¼ tsp salt
- ¼ tsp salt
- 2 tsp hot sauce
- 1 tsp Dijon mustard
- ¼ cup buttermilk, low-fatregular milk + lemon juice1 cup milk + 1 Tbsp lemon juice per cup buttermilkdairy
let sit 5 minutes before using
Full guide → - 1 cup panko breadcrumbs
- 1 tsp paprika
- 1 Tbsp cooking oil
- foil, for lining pan
- 3 Tbsp butterregular milk + lemon juice1 cup milk + 1 Tbsp lemon juice per cup buttermilkdairy
let sit 5 minutes before using
Full guide → - 1 egg
- ¾ cup buttermilk, low-fatregular milk + lemon juice1 cup milk + 1 Tbsp lemon juice per cup buttermilkdairy
let sit 5 minutes before using
Full guide → - 1 cup whole wheat flour
- 2 tsp sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- maple syrup, for serving
- 1 lb green beans, trimmed
- 2 tsp red or white wine vinegar
- 1 Tbsp olive oil
- 1 Tbsp olive oil
Instructions
- 1
Heat oven to 425F and preheat waffle maker
- 2
Line sheet pan with foil and brush lightly with cooking oil
- 3
Toss green beans with olive oil, salt and pepper, spread on half of pan
- 4
Brush excess buttermilk off chicken and coat each piece in panko mixture
- 5
Press breading into chicken if not sticking well and place on other side of pan
- 6
Bake for 12 to 14 minutes until green beans are tender and chicken reaches 160F internal temperature
- 7
Flip chicken midway through cooking
- 8
Pour batter into waffle maker following manufacturer instructions and bake to desired doneness
- 9
Toss warm green beans with vinaigrette and season with salt and pepper
- 10
Serve chicken over waffles with maple syrup and green beans on the side
Tips
Press panko coating firmly into chicken pieces to ensure it adheres well and creates a crispy crust during baking.
Use two sheet pans if your single pan would be crowded with both chicken and green beans to ensure even cooking.
Let batter rest for a few minutes before making waffles to allow the flour to fully hydrate for better texture.
Good to Know
Store leftover chicken and waffles separately in refrigerator for up to 3 days. Reheat chicken in 350F oven for 5-8 minutes to restore crispiness.
Chicken can be breaded up to 4 hours ahead and refrigerated. Waffle batter can be made 2 hours ahead but may need gentle stirring before use.
Serve immediately while waffles are warm and chicken is crispy. Provide warm maple syrup and butter for the waffles.
Common Mistakes
Don't skip oiling the foil to avoid chicken sticking to the pan
Avoid overcrowding the pan to prevent steaming instead of crisping
Don't skip flipping chicken midway to ensure even browning on both sides
Substitutions
Dairy-Free Swaps
let sit 5 minutes before using
Full guide →Gluten-Free Swaps
General Alternatives
FAQ
Can I make the waffles ahead of time?
Yes, waffles can be made up to 2 hours ahead and kept warm in a 200F oven, or frozen for up to 1 month and reheated in a toaster.
What if I don't have a waffle maker?
You can make pancakes instead using the same batter, cooking them in a lightly greased skillet over medium heat for 2-3 minutes per side.
How long will the leftovers keep?
Store components separately in the refrigerator for up to 3 days. Green beans are best eaten within 1-2 days for optimal texture and flavor.