Waffles aren't just for breakfast anymore! This savory variation with crispy chicken and a delicious herb gravy is comfort food at its best. Source: Diabetic Living Magazine

Diabetic Living Magazine


Crispy Chicken Tenders:
Herb Gravy:


Instructions Checklist
  • To prepare Crispy Chicken Tenders: Preheat oven to 425 degrees F. Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray. In a small bowl whisk together egg whites and water. For coating, in a shallow dish combine cornflakes, Parmesan cheese, garlic powder, dried parsley, and black pepper. Dip each tenderloin into the egg white mixture, then coat with the cornflake mixture. Place breaded chicken pieces on the prepared baking pan. Lightly coat breaded chicken pieces with nonstick cooking spray. Bake for 15 to 20 minutes or until crisp and no longer pink. Keep warm.

  • To prepare Waffles: In a large bowl, combine all-purpose flour, the whole-wheat flour, walnuts, sugar, baking powder, dried thyme, and salt. Make a well in the center of the flour mixture; set aside. In a medium bowl combine the milk, egg, and water. Add milk mixture all at once to the flour mixture. Stir just until moistened (batter should be slightly lumpy).

  • Preheat a waffle baker and lightly coat with cooking spray. Add batter. (see Tip) Close lid quickly; do not open until done. Bake according to manufacturer's directions. When done, use a fork to lift waffle off of grid (see Tip). Repeat with the remaining batter.

  • To prepare Herb Gravy: In a large saucepan, cook garlic in hot butter over medium heat for 30 seconds. Add the 2 tablespoons flour and stir until well mixed. Add broth and milk. Cook and stir over medium heat until thickened and bubbly. Stir in snipped fresh sage, fresh thyme, and ground black pepper. Cook and stir for 1 minute more.

  • Serve Herb Gravy with hot waffles and Crispy Chicken Tenders. If desired, garnish with additional fresh thyme, fresh sage, and/or additional pepper.


Tips: Waffle baker sizes vary. The nutrition analysis is based on 1/4 cup batter, which is half of a 6 1/2-inch round waffle.

Keep baked waffles warm in a 200 degrees F oven while baking remaining waffles. Cool, wrap, and freeze any leftover waffles for another meal.

Nutrition Facts

354 calories; total fat 12g 18% DV; saturated fat 4.7g; cholesterol 72mg 24% DV; sodium 571mg 23% DV; potassium 591mg 17% DV; carbohydrates 33g 11% DV; fiber 2g 8% DV; sugar 6g; protein 28.8g 58% DV; exchange other carbs 2; vitamin a iu 559IU; vitamin c 4mg; folate 55mcg; calcium 152mg; iron 5mg; magnesium 59mg.