| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 45 min |
| Yield: | 6 servings |
Ingredients
- Cooking spray
- 4 skinless, boneless chicken breasts (6 to 8 ounces each), cut on an angle into thirds
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- Finely grated zest of 1 lemon
- Kosher salt and freshly ground black pepper
- 5 cups cornflakes, finely crushed
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh thyme
- 6 tablespoons unsalted butter, at room temperature
- 12 frozen home-style waffles
- Maple syrup, for serving
Instructions
- Position a rack in the upper third of the oven and preheat to 450 degrees F. Coat a rimmed baking sheet with cooking spray. Toss the chicken pieces with the sour cream, garlic powder, cayenne, half the lemon zest, 1/4 teaspoon salt and a few grinds of black pepper in a large bowl to coat. Set aside.
- Put the cornflakes in a shallow dish and stir in the olive oil, 1 tablespoon thyme and a pinch each of salt and black pepper. Coat the chicken in the cornflake mixture, pressing to adhere. Place on the prepared pan and lightly coat with more cooking spray. Bake until lightly browned on top, about 15 minutes.
- Meanwhile, mix the butter with the remaining lemon zest and 1 tablespoon thyme in a medium bowl. Season with salt and black pepper and set aside.
- Remove the baking sheet from the oven and move the chicken to one side. Arrange the waffles in two rows on the other side of the pan, overlapping them. Bake, flipping and rotating the waffles halfway through, until a thermometer inserted into the thickest part of the chicken registers 165 degrees F and the waffles are toasted and hot, 10 to 15 minutes.
- Spread the lemon-thyme butter evenly over the waffles. Serve the chicken and waffles with maple syrup.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 940 |
| Total Fat | 49 g |
| Saturated Fat | 15 g |
| Carbohydrates | 82 g |
| Dietary Fiber | 1 g |
| Sugar | 11 g |
| Protein | 44 g |
| Cholesterol | 241 mg |
| Sodium | 1012 mg |
Reviews
These chicken strips came out great. They are much healthier than frying and it’s easier. I didn’t make the waffles with the chicken, just toasted them separately. I also didn’t move or flip the chicken at all but that’s up to you.
Tasty and easy to make gluten free!
Easy to cook and flavorful! Highly suggested. Even my picky 10 year old loved it. Especially the seasoned butter waffles
The chicken tenders & lemon-thyme butter sauce is excellent. No need to place the waffles in the oven though as they got awfully hard…just need to toast them or make your own in the waffle iron instead & this would get a 5 rating. Would make again.
Amazing!
So yummy family loves it, would recommend to make homemade waffles so much better
My family loves this recipe. I have made this three times now and it is always a hit. Quick and easy weeknight dinner.
I loved it! The chicken was so moist and tasty! I loved the thyme butter on the waffles, but my children didn’t, but so what.
This is SO GOOD – they lemon thyme butter is the star of the show