Chicken and Waffles are a Southern comfort food classic, and this is our healthy twist that will keep your family begging for more! The waffles themselves are vegetarian. They are light and fluffy with just a hint of spice to complement the pumpkin flavor using our whole wheat flour, and ivory teff. Because teff is one of the smallest seeds-grains on earth, adding just a little goes a long way for adding flavor and nutrition.
1 cup Pumpkin Puree
1 cup Panhandle Whole Wheat Flour
2 Tbsp Specialty Grains Teff or Millet
½ cup Cornmeal from Specialty Grains White Corn
2 Tbsp. Specialty Grains Flax Seeds
1 Tbsp. Baking Powder
½ teaspoon salt
1 ½ cup Milk or almond milk
15-20 drops Liquid stevia hazelnut flavor drops
¼ cup Olive oil
1 Tbsp. Orange Zest
1 tsp. Allspice
1 ½ tsp. Cinnamon
Vegetable spray, for waffle iron
Special equipment: waffle iron
Yield 6 small waffles.
12 (about 1 lb) Chicken Tenders, skin removed
1 1 /2 cup Organic Cornflakes
pinch of cayenne pepper
¼ cup Parmesan Cheese
1 tsp Salt
½ tsp Pepper
Additional Olive Oil (as needed for drizzling over chicken before baking)
Crush corn flakes in gallon size freezer bag. Add cayenne pepper, Parmesan, salt, and pepper. Mix.
Remove skin from chicken.
Dip each chicken finger in egg, then coat with cornflake mixture.
Spray sheet pan, place chicken in pan. Drizzle or spritzer Oil over chicken.
Bake at 350° for about 20 minutes.
Yield 6 servings.
Estimated Nutritional Information:
Waffles (serving size 1 small waffle): 166 calories, 8 g fat, 21 g carbohydrates, 4 g fiber, 3 g protein.
Baked Crispy Chicken (serving size 2 pieces, about 3 oz): 143 calories, 4 g fat, 8 carbohydrates, 2 g fiber, 19 g protein
#breakfast #quickbread #wholewheat #meals #waffles