Categories: Sandwiches

Ingredients

• Cooking spray
• 1/2 cup mayo
• 2 tbsp yellow mustard
• 1 1/2 cups panko
• 1 tsp paprika
• 1/2 tsp kosher salt
• 1 lb. chicken breasts, cut into 1 1/2-inch pieces
• 24 frozen mini waffles
• 1/4 cup maple syrup
• 1 tbsp vinegar-based hot sauce

Directions

1. Preheat the oven to 425. Line a rimmed baking sheet with foil and lightly spray the foil with cooking spray. Whisk together the mayo and mustard in a shallow dish. Whisk the panko, paprika and salt in another shallow dish.

2. Coat the chicken pieces in the mayo mixture, then dip in the seasoned panko, turning to coat; arrange on the baking sheet in a single layer. Bake until cooked through and golden brown, 15 to 20 minutes.

3. Meanwhile, toast the waffles and arrange on a platter. Combine the maple syrup and hot sauce in a small bowl or pitcher. Top each waffle with a piece of chicken and drizzle with the spicy maple syrup.

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