Because these waffles reheat so well, you can skip feeling like a short-order cook—slinging them out one at a time—and prep them all ahead. Paired with chicken tenders you bread in advance and a sweet-and-spicy maple butter, you have a winning brunch, with minimal fuss.
Freeze raw, breaded tenders (Steps 1 & 4), uncovered, on a baking sheet until frozen, about 4 hours. Transfer to a sealable bag and freeze for up to 2 months. Bake from frozen as directed in Steps 3 & 5 for 25 minutes. Refrigerate cooked waffles (Steps 2 & 6) airtight for up to 4 days or freeze, uncovered, until frozen, about 2 hours. Transfer to a sealable bag and freeze for up to 2 months. Reheat waffles at 450°F for 8 to 12 minutes. Refrigerate maple butter (Step 7) for up to 2 weeks.
3 oz. chicken, 1 waffle & 1/2 Tbsp. maple butter
478 calories; fat 17g; cholesterol 154mg; sodium 686mg; carbohydrates 44g; dietary fiber 4g; protein 37g; sugars 8g; niacin equivalents 1mg; saturated fat 5g; vitamin a iu 330IU; potassium 272mg.