Ingredients
Scale
Ranch Dressing:
- 1 cup plain yogurt
- 1/3 cup unsweetened almond milk (buttermilk or kefir)
- ¼ teaspoon dried dill
- 1 tablespoon chopped parsley
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 teaspoon honey
Chicken:
- ½ cup whole wheat flour
- 1 teaspoon garlic powder
- 1 teaspoon cayenne
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup buttermilk or kefir
- 1 egg
- 2 tablespoons sriracha
- 1 cup whole wheat panko
- 1½ lb chicken tenders
- Olive oil spray
Waffles:
- 1 cup whole wheat flour
- 1½ cup cornmeal
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1¾ cup buttermilk or kefir
- 2 eggs
- ¼ cup plus 2 tablespoons extra-virgin olive oil or canola oil
- 1 tablespoon honey
- 2 scallions (chopped)
- 1 pint cherry tomatoes (halved)
- 1 avocado (peeled and sliced)
Instructions
- First, whisk together ingredients for ranch dressing. Season with salt and pepper and refrigerate until ready to use.
- Preheat oven to 425 degrees.
- In a medium bowl, whisk together flour, garlic, cayenne, smoked paprika, salt and pepper. In another medium bowl, whisk together buttermilk/kefir, egg, sriracha. Place panko in another medium bowl.
- Spray baking sheet with olive oil spray. Dip chicken tenders in flour, then buttermilk mixture, then panko. Place on a baking sheet and repeat with remaining chicken. Spray chicken with olive oil spray. Bake 15 minutes until golden and cooked through, flipping halfway.
- Next, make waffles. Whisk together flour, cornmeal, baking powder, baking soda and salt. In another bowl, whisk together buttermilk, eggs, oil, honey. Whisk wet into dry. Whisk in scallions.
- Heat a waffle iron. Pour about ? cup batter into the iron and cook until crispy and golden. Carefully remove from skillet and set aside.
- Top waffle with chicken, tomatoes, avocado and drizzle with ranch.
- Category: Main