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Pan-fried panko crusted chicken piled on top of thick and fluffy waffles with some peppery arugula and drizzle of kewpie mayo and sriracha sauce is just out of this world !
It’s no secret by now that I like food mashup (or fusion for fancy). I love traditional recipes that have been passed down from generation to generation too, but when you combine traditional food by adding something non-traditional, it’s like discovering something new almost! It always gets me excited to try it. Panko bread crumbs used to be unheard of 10 years ago in Western cooking. But these days though, everyone knows this Japanese style bread crumbs! This panko chicken and waffles is one of the examples of food mashup I would like to share with you. Waffles are hands-down by far ones of my family’s favorite foods. We love waffles for breakfast, but if I make waffles with savory toppings for dinner, my kids will be cheering in the background!
I love my waffles thick, crispy and just slightly sweet. This is where the Eggo Thick & Fluffy Original stepped in. I can seriously just eat them on their own. The best part is I just need to pop them into my toaster twice (I like them crispy) and seeing the waffles springing up from the toaster just make my heart leaps! Really! It’s the little thing!
This really speeds up my dinner preparation too. I just need to cook the panko chicken and toast the Eggo Thick and Fluffy Original Waffles when everything is ready! And….in case you haven’t heard, Eggo Waffles now have colors & flavors from natural sources! YES to that!
If you haven’t heard of kewpie mayo, it is basically a Japanese-style mayo that is made with rice vinegar and it is also smoother and thinner. Feel free to use your favorite mayonnaise if you want to. No hard and fast rule here. If you like it spicy, grab that sriracha sauce and drizzle on top.
- 1 lb Boneless skinless chicken thigh or breast
- Salt and freshly ground black pepper
- 2 cups Panko bread crumbs
- Cooking oil
- Kewpie mayo or use regular mayo
- Sriracha chili sauce optional
- 5 oz of arugula with baby spinach mixture is fine too
- 2 eggs beaten
- Trim off excess fat from the chicken thigh (if using thigh). Use a plastic wrap and cover the chicken and use a meat tenderizer or pestle to gently pound on the meat until about 1/4-inch thickness. Seasoned with pinch of salt and freshly ground black pepper on each piece.
- Preheat a large pan with about 1 Tbsp of cooking oil. When the oil is hot enough, add in about 2-3 pieces of the chicken (depending on how large your pan is). Cook in batches if necessary.
- Preheat your oven on 200 F. Place the beaten eggs in shallow platter and the bread crumbs in another shallow platter. Dredge the chicken in the eggs, shake off any excess and coated with bread crumbs evenly on both sides. Place on the pan. Watch the heat so that the breadcrumbs do not brown too fast and the chicken is not cooked through yet. Cook for about 3-4 minutes on each side or until the chicken is cooked through. Lower the heat to medium if necessary. Repeat with the rest of the chicken. Add more oil if necessary. Keep the cooked chicken on a rack inside the oven while you are cooking the rest
- When ready to serve, place Eggo Thick & Fluffy Original Waffles in the toaster. I toast mine twice because I like them slightly crispy. Place on a serving platter. Top with the panko chicken and then pile with some arugula on top. Drizzle on some kewpie mayo and sriracha. Serve immediately
Another variety we got was the Eggo Chocolatey Chip Waffles. This is also a big hit in our house (or pretty much with anything that has chocolate involved)
Dinner was ready in no time and everyone is happy! What else can I ask for ? More Eggo Waffles !
The next time you stop by Walmart, check out the waffles aisle for Eggo Thick & Fluffy Original and Eggo Chocolatey Chip Waffles. There are many varieties there that I feel like I need to grab one of each!
How do you waffle? Check out here for more delicious recipe inspirations