Oven-Baked Chicken & Cornmeal Waffles With Cheddar Cheese

For the chicken

Ingredients

• 3 lbs chicken tenders
• 1/4 cup buttermilk
• 2 eggs, beaten
• 1/2 stick butter, melted
• 2 cups cornflakes, crushed
• 2 tsp salt
• 2 tsp pepper
• 2 tsp cayenne pepper

Instructions

1. Preheat oven to 350 degrees F and oil a baking sheet.
2. Rinse and pat dry chicken tenders.
3. Whisk the eggs and buttermilk in a bowl and set aside.
4. Mix crushed cornflakes, salt, pepper, and cayenne pepper in another bowl.
5. Dip chicken tenders in egg mixture and coat with the cornflakes. Pat down the flakes on the chicken tenders so they stick.
6. Lay tenders on baking sheet and drizzle 2-3 tbsp of melted butter oven chicken.
7. Bake for 30-35 minutes until golden and crispy.

For the waffles

Ingredients

• 1/4 oz package active dry yeast
• 3/4 cup warm water
• 3 eggs
• 3 cups whole milk
• 1 cup cornmeal
• 2 cups all-purpose flour
• 1 1/2 tsp kosher salt
• 1 1/2 tsp sugar
• 1 1/2 stick butter, melted
• 1/2 tsp baking soda
• 1 cup shredded cheddar cheese
• melted butter for greasing waffle iron

Instructions

1. In a small bowl, stir together yeast and water. Let it stand until foamy, about 10 minutes.
2. In a large bowl, whisk together eggs and milk. In a medium bowl, sift together cornmeal, flour, salt, and sugar. Add yeast mixture to eggs and milk, then whisk in dry ingredients. Whisk in melted butter. Cover bowl and refrigerate overnight.
3. Stir baking soda into waffle batter. Preheat stovetop waffle iron on medium low heat and brush lightly with butter. Pour roughly 1/3 cup batter onto waffle iron and cook about 3 minutes for the first side.
4. Open waffle iron and sprinkle cheddar cheese on the uncooked half and cover with more batter. Close and flip the waffle iron to cook second side, about 3 minutes.
5. Flip once more to cook for another 2 minutes, and again flip for other side to cook another 2 minutes. Keep finished waffles warm in the oven in a single layer, so they stay crisp.