Description
Scallion cornbread waffles topped with crispy, spicy chicken and a cool homemade ranch sauce make for a delicious and satisfying meal.
Ingredients
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- 1 cup plain yogurt
- 1/3 cup unsweetened almond milk (or buttermilk or kefir)
- 1/4 teaspoon dried dill
- 1 tablespoon chopped parsley
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 teaspoon salt
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup buttermilk
- 2 tablespoons hot sauce
- 1 cup whole grain panko breadcrumbs
- 4 boneless, skinless chicken thighs
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 1/2 cups buttermilk
- 1/4 cup unsalted butter, melted
- 1/4 cup chopped scallions
- 1 avocado, sliced
- 1 tomato, sliced
Instructions
- Preheat your oven to 425°F (220°C).
- For the ranch dressing, whisk together 1 cup plain yogurt, 1/3 cup almond milk, 1/4 teaspoon dried dill, 1 tablespoon chopped parsley, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder. Season with salt and pepper to taste. Refrigerate until ready to use.
- In a medium bowl, combine 1 cup flour, 1 teaspoon garlic powder, 1 teaspoon cayenne pepper, 1 teaspoon paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Set aside.
- In another bowl, mix 1 cup buttermilk with 2 tablespoons hot sauce.
- Place 1 cup panko breadcrumbs in a third bowl.
- Dip each chicken thigh first in the flour mixture, then in the buttermilk mixture, and finally coat with panko breadcrumbs.
- Place the coated chicken on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until the chicken is golden brown and cooked through.
- For the cornbread waffles, whisk together 1 cup cornmeal, 1 cup flour, 2 tablespoons sugar, 1 tablespoon baking powder, and 1 teaspoon salt in a large bowl.
- In another bowl, beat 2 eggs and mix in 1 1/2 cups buttermilk and 1/4 cup melted butter. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in 1/4 cup chopped scallions.
- Preheat a waffle iron and lightly grease it. Pour batter onto the waffle iron and cook according to the manufacturer’s instructions, until the waffles are golden brown and cooked through.
- To serve, top each cornbread waffle with a piece of crispy chicken, slices of avocado, and tomato. Drizzle with the homemade ranch dressing.
Notes
For extra crispy chicken, consider pan frying before baking. The ranch dressing can be made ahead and stored in the refrigerator for up to 3 days. Substitute almond milk with buttermilk or kefir for a richer flavor. Serve with fresh avocado and tomato for added freshness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 6 grams
- Sodium: 1200 mg
- Fat: 30 grams
- Carbohydrates: 60 grams
- Fiber: 5 grams
- Protein: 35 grams
- Cholesterol: 120 mg