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.

EatingWell Magazine, December 2021


Credit: Victor Protasio

Recipe Summary

1 hr 10 mins
5 hrs 45 mins


Maple Butter


Instructions Checklist
  • To marinate chicken: Combine buttermilk and 1 teaspoon salt in a large bowl. Add chicken and turn to coat. Refrigerate for at least 4 hours or up to 1 day.

  • To prepare waffle batter: Whisk oat flour, whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and salt in a large bowl. Stir in rice. Whisk 2 eggs, buttermilk (or milk) and oil in a medium bowl; add to the dry ingredients. Mix just until blended; it's OK if there is a lump or two. Let the batter rest at room temperature for 30 minutes or refrigerate for up to 24 hours.

  • To prepare chicken: Position rack in upper third of oven; preheat to 450°F. Line a large baking sheet with foil. Set a wire rack on the baking sheet and coat it generously with cooking spray.

  • Whisk panko, pepper and the remaining 1/4 teaspoon salt in a shallow dish. Beat eggs and water in a large bowl. Remove the chicken from the buttermilk, letting as much excess drip off as possible, then toss with the egg mix to coat. Remove tenders one at a time, letting excess drip off, then roll in the panko to coat lightly. Place the tenders about 1 1/2 inches apart on the prepared rack. Coat lightly with cooking spray.

  • Bake the chicken until golden brown and crispy and the internal temperature registers 165°F, 18 to 20 minutes.

  • Meanwhile, preheat a waffle iron to low; coat with cooking spray. Using 1/2 cup per waffle, cook until lightly browned.

  • To prepare maple butter: Combine butter, maple syrup, hot sauce and crushed red pepper in a small bowl.

  • Serve the chicken and waffles with the maple butter.

To make ahead

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.

Nutrition Facts

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.