Baked Chicken and Waffles

Overhead view of baked chicken and waffles on a plate

All the wonderfulness of the fried version – but healthified.




  • 1 cup All Purpose Flour
  • ½ cup Whole Wheat Flour
  • ¼ tsp Salt
  • ½ tsp Baking Soda
  • 1 Egg
  • 1 ¼ cup Buttermilk
  • 2 Tbsp Butter, very soft

Baked Chicken:

  • 2 Chicken breasts, filleted into 4
  • 1 ½ cup Panko, toasted
  • ⅓ cup Flour
  • 1 Egg
  • 3 Tbsp Milk
  • 3 Tbsp Dijon +Extra for drizzling
  • Sugar Free Maple Syrup



  1. Combine dry ingredients into medium size bowl.
  2. Mix together egg, softened butter, and buttermilk into another medium bowl.
  3. Gently whisk the wet ingredients into the dry ingredients and beat together until batter is smooth.
  4. Heat waffle iron and using about ½ cup of batter per waffle, grill waffles according to manufacturer’s directions.
  5. Remove toasted waffles from iron and place on a baking sheet with a wire rack in over set to “warm” heat. Keep warm until chicken is ready.


  1. Preheat oven to 450 degrees.
  2. Fillet two whole chicken breasts into four. Pound with a meat tenderizer until the chicken is of even thickness. Set aside.
  3. In small bowl combine egg, milk and Dijon mustard. Place onto rimmed plate or shallow bowl. Set aside.
  4. Place flour and toasted panko into their own shallow bowls or rimmed plates, separately.
  5. Dredge each fillet of chicken in flour, then egg-wash, and lastly coat in toasted panko. Set onto non-stick sprayed broiler pan. Repeat with remaining chicken fillets.
  6. Bake at 450 degrees for approximately 10 minutes, or until chicken has cooked through.
  7. Remove from oven and allow to cool for five minutes.

Final Assembly:

  1. Plate waffle, top with baked chicken.
  2. Drizzle with extra Dijon mustard and then maple syrup. Promptly devour.


Waffles adapted from America’s Test Kitchen Buttermilk Waffles. Remaining recipe is by Megan Keno.

Keywords: healthy waffles, chicken and waffles recipe, chicken on waffles