Homemade chicken and waffles - delicious, different and easy! Whip up a batch of these, and instead of frying chicken, bake it to make it a bit healthier with my "Not Fried Chicken" recipe! You can freeze any leftover waffles for another night's meal.
AIMEE FORTNEY'S "NOT FRIED" CHICKEN
Slice chicken breasts into strips or cubes ("nugget" size bites). Marinate chicken in Greek yogurt in the refrigerator for about half an hour. Crush Corn Chex with your hands or in food processor or by placing in freezer bag and rolling a rolling pin over bag to crush. Season the cereal with salt, pepper, cumin, cayenne pepper or any of your favorite seasonings. Remove chicken from yogurt mixture with tongs. Next, dredge chicken in cereal mixture to coat, then place on foil-lined cookie sheet that you have sprayed with cooking spray. Bake at 350 for 35 to 45 minutes. Place a couple of pieces over the savory/spicy waffles. Drizzle honey over chicken and/or on the plate for dipping. Enjoy!
AIMEE FORTNEY'S SPICY/SAVORY WAFFLES
Spray waffle iron with cooking spray and preheat. In one bowl, mix dry ingredients and spices together and set aside. In a large, separate bowl, mix eggs, Greek yogurt, milk or soy milk together. Slowly add in dry ingredients, whisking or stirring until combined. Last, using a spatula, carefully fold in beaten egg whites. Using an ice cream scoop or a ladle, spoon about 1/3 cup of batter per waffle onto the hot waffle iron. Cook for about five or seven minutes or until the steam stops coming out of your waffle iron. Serve with "Not Fried Chicken" on top and drizzle honey on top of all.
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