#4 Chicken and Buttermilk Waffles
For the chicken
4 c. cornflakes, lightly crushed
1/4 c. buttermilk
1 tsp. no-salt blackening seasoning
1 lb. boneless, skinless chicken breasts, trimmed and cut into 2″ pieces
For the waffles
3/4 c. all-purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 large eggs, separated
1 3/4 c. buttermilk
1 tbsp. finely chopped dill
Sliced lettuce, for serving
Apples, for serving
Honey, for serving
Prep Time: 1:20
Total Time: 1:20
Make the chicken: Heat oven to 400 degrees F. Line a rimmed baking sheet with nonstick foil. Place the cornflakes in a shallow bowl.
In a large bowl, whisk together the buttermilk, ¼ teaspoon salt and the blackening seasoning; toss with the chicken. Coat the chicken in the cornflakes, pressing gently to help them adhere, and place on the prepared baking sheet. Bake until cooked through, 15 to 20 minutes.
Meanwhile, make the waffles: In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
Using an electric mixer, beat 2 egg whites (reserve the yolks) until stiff peaks form, 2 to 3 minutes; set aside.
In a large bowl, whisk together the 2 egg yolks and buttermilk. Add the flour mixture, stirring just until incorporated. Gently fold in the whites until no streaks remain. Fold in the dill. Working in batches, drop spoonfuls of batter (2 tablespoons each) on a waffle iron and cook according to the manufacturer’s instructions until golden brown. Form sandwiches with the waffles, chicken, lettuce, apples and honey.