Worthy’s Crispy Baked Chicken & Waffles with Vanilla Rhubarb Butter

Featuring: Worthy’s Vanilla Rhubarb Spread

Crispy, mouthwatering chicken and waffles featuring Worthy’s Vanilla Rhubarb Jam. Ideal for those late Sunday breakfasts that leave you feeling happy, cozy and full!

Prep Time
30 mins

Cook Time
30 mins

Cool Time
5 mins

Total Time
1 hr 5 mins

Servings
4

What You Will Need
Ingredients

• 4 chicken breast, bone-in, skin-on
• 1 package Coyote pancake and waffle mix
• 1 egg
• 1/4 cup milk
• 1/2 cup vegetable oil
• 1/2 cup Worthy’s Vanilla Rhubarb Jam
• 1/2 cup butter
• 1 cup all-purpose flour
• 1/2 tbsp dried tarragon
• 1/2 tbsp ground ginger
• 1 tbsp ground black pepper
• 2 tsp dry mustard powder
• 1 tsp dried thyme leaves
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1 tsp salt

Utensils

• 1 Set of Measuring Tools
• 1 Whisk
• 1 Set of Tongs
• 2 Medium Bowls
• 1 Shallow Bowl
• 1 Medium Skillet or Frying Pan
• 1 Baking Sheet

Directions

Step 1: Stir together flour, the 7 spices and the salt in a shallow bowl until well blended.

Step 2: Beat the egg together with the milk until smooth in a separate bowl.

Step 3: Remove the skin from the chicken.

Step 4: Dredge the chicken breasts in the flour mixture, shake off excess, then dip in egg mixture, and again in flour. Set breasts aside to rest for 10 minutes.

Step 5: Preheat the oven to 350°F.

Step 6: Heat the vegetable oil in a skillet over medium-high heat.

Step 7: Dredge the chicken breasts in flour again, and shake off excess.

Step 8: Brown the chicken in the hot oil until golden brown on all sides.

Step 9: Place onto a baking sheet, and bake in the preheated oven until the chicken reaches an internal temperature of 165°F.

Step 10: While the chicken is baking prepare the Coyote Pancake and Waffle mix according to the package directions for waffles.

Step 11: In a medium bowl beat together Worthy’s Vanilla Rhubarb jam and butter until fully combined, then lather over your chicken and waffles!

Step 12: Enjoy!

Made for COOP Make it Tonight.

Photo credits to @tanyapilgrim