YOUR SOLIN GENERATED RECIPE
Golden Crispy Baked Chicken with Fluffy Whole Wheat Waffles
Enjoy a delightful fusion of savory and sweet with this Golden Crispy Baked Chicken paired with Fluffy Whole Wheat Waffles. The chicken is perfectly seasoned and coated in a light panko and egg white crust that bakes to a crispy finish, while the waffle is made from wholesome whole wheat flour, offering a soft, airy bite. A beautifully balanced plate that satisfies both your protein and energy needs in a clean, delicious way.
INGREDIENTS
3 oz Chicken Breast
1/8 cup Panko Breadcrumbs
1 large Egg White
1/3 cup Whole Wheat Flour
1/4 cup Unsweetened Almond Milk
1/2 teaspoon Baking Powder
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a small bowl, whisk the egg white and set aside.
Pat the chicken breast dry, season with salt and pepper, and dip lightly into the egg white to help the coating adhere.
Dredge the chicken breast in the panko breadcrumbs ensuring an even, light coat.
Place the chicken on the prepared baking sheet and bake for 18-20 minutes or until the chicken reaches an internal temperature of 165°F and the coating is golden and crispy.
While the chicken bakes, prepare the waffle batter by combining whole wheat flour, baking powder, and a pinch of salt in a bowl.
Stir in the unsweetened almond milk gradually until a smooth, lump-free batter forms.
Heat a preheated waffle iron and lightly spray with non-stick cooking spray. Pour the batter to form one waffle and cook until golden and fluffy, about 3-4 minutes.
Plate the crispy chicken beside the warm whole wheat waffle and serve immediately.