An absolute icon, but now, a tad bit healthier. This recipe calls for oven "frying" the chicken, but you can always air fry or skillet fry if you're feeling extra naughty. Long Table's pancake mix gives this recipe a high-fiber and nutritious boost—not to mention we don't have to make waffles from scratch.
For the chicken (note: for more chicken, double the marinade ingredients):
2 boneless, skinless chicken breasts
2 boneless, skinless chicken thighs
1 C plant-based milk, unflavored and unsweetened
Juice of one lemon
1/2 tbsp salt
1/2 tbsp smoked paprika
1/2 tbsp garlic powder
1 tsp cayenne pepper
1 tsp white pepper
For the dredge:
1 C corn flakes, crushed
1 tbsp salt
1 tbsp smoked paprika
1 tbsp garlic powder
2 tsp cayenne pepper
For the waffles:
1/2 C plant-based milk + 2 tbsp
2 tbsp melted butter
To a large bowl, add 1 C plant-based milk and the juice of one lemon. Let sit for 5 minutes until the milk thickens. Whisk in the salt, smoked paprika, garlic powder, cayenne pepper, and white pepper. Add chicken, toss to coat, and marinate in the fridge for 1-24 hours.
Preheat the oven to 425 degrees.
Remove the chicken from the fridge and let sit at room temperature for 10 minutes. In a large bowl, mix all the dredge ingredients with a whisk. Add about 1 tbsp of the buttermilk to the dredge and mix with a fork until pea-size lumps form. Add the chicken to the dredge, one piece at a time, packing the dredge onto the chicken very well. Place each piece of chicken on a baking sheet and spray both sides of the chicken very generously with cooking spray. Bake for 20-25 minutes, flipping the chicken halfway through. The chicken is done when the internal temp registers 160 Fahrenheit.
In a medium-sized bowl, mix together all the waffle ingredients. Once the waffle maker is hot, cook each waffle according to the manufacturer's instructions. If you do not have a waffle maker, make pancakes!
Serve with butter and maple syrup. Bottoms up!