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Lisa Huffs Crunchy Chicken Stuffed Waffle Pops & Maple Dijon Dip

Serves 8-12 servings

Originally aired

INGREDIENTS
  • For the Chicken:
  • 3 pounds boneless chicken breasts
  • 3 eggs
  • 3 tablespoons milk
  • Salt and pepper
  • 4 cups crushed corn flakes
  • Wooden skewers
  • For the Waffle Batter:
  • 4 cups Bisquick baking mix
  • 2 1/2 cups milk
  • 2 tablespoons vegetable (or canola) oil
  • 2 eggs
  • For the Dip:
  • 1 1/2 cups mayonnaise
  • 1/3 cup maple syrup
  • 3 tablespoons Dijon mustard
PREPARATION

Preheat oven to 425 F. Line several baking sheets with parchment paper.

Cut chicken breasts in half lengthwise then cut into thin slices.

Whisk together eggs milk, salt and pepper in a large mixing bowl until well combined. Add in chicken pieces.

Place crushed corn flakes in a large shallow bowl. Dredge chicken in corn flakes to coat then place in a single layer on parchment-lined baking sheets.

Cook chicken for about 14-18 minutes or until cooked through. Place a wooden skewer into each piece of chicken.

Preheat waffle iron according to manufacturers directions. Brush iron lightly with oil or spray with nonstick spray if desired.

Prepare waffle batter by whisking together Bisquick baking mix, milk, oil and eggs until combined.

Dip chicken into waffle batter then place on waffle iron (with the skewer sticking out of iron). Cook in batches. Place in warm oven to keep warm if desired.

Prepare dipping sauce by whisking together mayonnaise, maple syrup and mustard. Serve with chicken.

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