crunchy waffle breaded chicken & gravy

I tried chicken and waffles on a trip out to Cody, Wyoming in 2012 with my honey. Thanks to the potato chips with the same flavor I wanted to see what all the fuss was about. When it comes to food I’ll try just about anything so I was delighted to see chicken and waffles on my friend’s Sunday brunch menu at Cassie’s, a local hotspot in Cody. So naturally I ordered it.

crunchy waffle breaded chicken and gravy

crunchy waffle breaded chicken and gravy

I wasn’t disappointed, why would I be, waffles served with fried chicken and washed down with mimosas. I enjoyed it but still didn’t understand the cohesiveness so I wanted to put my spin on it. The results I’m pleased to say are really tasty. I coated the chicken in toasted waffles crumbs and baked it then made a chicken gravy to slather over the crunchy, tender chicken. I’d make it again and again because I loved it, so did my honey. Serve this was creamy mashed potatoes and some steamed green beans.

 crunchy waffle breaded chicken & gravy

  •  13.75oz (390g) package waffles, toasted according to package directions
  • 2 eggs
  • 2 tablespoons maple syrup
  • 2 teaspoons Dijon mustard
  • 1 cup flour
  • salt and freshly ground pepper
  • 4 small to medium chicken breasts
  • cooking spray


  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups chicken stock (we used homemade stock for added flavor)
  • 3/4 to 1 teaspoon freshly ground pepper
  • 1/4 teaspoon ground nutmeg
  • salt
  1.  Heat oven to 400°F (200°C). Place a greased wire rack on a baking sheet. In a food processor, process toasted waffles until small-coarse crumbs. Place crumbs in a shallow dish. Beat eggs, syrup and mustard in shallow dish. Add flour and a generous pinch of salt and pepper to a shallow bowl.
  2.  Cut chicken breasts in half horizontally. Coat each piece of chicken in flour, dip in egg mixture then press into waffle crumbs. Spray both sides of each chicken piece with cooking spray. Arrange in a single layer on prepared oven rack. Cook for 18 to 20 minutes or until cooked and browned, turning once during cooking.
  3.  To make the chicken gravy, melt butter in medium frying pan over medium heat. Add flour and cook, stirring, for 1 minute. Gradually stir in broth. Add a pinch of salt and a generous pinch of pepper. Cook, stirring occasionally, for 10 minutes or until thickened. Serve over chicken. Serves 4.


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  1. The cherry TART loves this. and so excited about our journey to a Healthier us. WE GOT THIS.

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