Panko Chicken and Waffles

Panko Chicken and Waffles

Servings: 4 servings
Print Recipe


  • 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


The panko chicken can be served with Eggo Thick & Fluffy Original on the side or sandwiched in between two waffles or double stack them! Do what you want to please you!