Sometimes in life you just need to eat comfort food and easy chicken stuffed waffles with pancetta is absolutely this!
Tender chicken breast tenders enveloped in waffle batter that has been accosted by freshly crisped pancetta and skewered for your eating pleasure is EVERYTHING that needs to be making its way into your mouth.
Personally, I love sweet breakfast food that reminds me of my childhood. I also really enjoy savory foods like chicken baked in almost every fashion and of course, bacon. I think that’s why brunch is my favorite type of meal. You get the best of both worlds.
I decided to use another form of bacon per se, I used a lovely Italian pancetta that I found at my local Trader Joe’s, nicely pre-prepped and cut up into tiny little uniform cubes, perfect for crisping and adding to any recipe.
I did however take a short cut and use boxed pancake/waffle mix! Yes, it’s something I don’t normally do, but I wanted this to turn out right for my experiment, so I had to try it with this first. It worked well, so I’m not changing it!
I strongly suggest you DO NOT put the skewers in your chicken first and then place it in your waffle iron unless you don’t care about eating broken chunks of wood in your food. Also, unless you’re crazy strong you may not be able to get the iron closed.
- 3 Chicken Breasts, thawed and cut into strips (or chicken tenders)
- Salt & Pepper
- 3/4 Cup Pancetta, Crisped
- 1/2 tsp. Coconut Oil
- 2 Cups Krusteaz Pancake & Waffle Mix
- 1 Egg
- 1 Cup COLD water
- 1/3 Cup Butter, melted
- 1 tsp. Franks RedHot Sauce
Heat the waffle iron to medium heat. While iron is heating up, prepare batter. I prepared the batter almost as directed on the box, I just switched out the fat. Instead of oil, I used melted butter. I like the taste better.
Commence by mixing the egg with the butter and slowly pour the flour and water in intervals. Add the Franks RedHot Sauce. Once all ingredients for the waffles are in the bowl, set your mixer on on medium high for 1-2 minutes with the wire whisk attachment. Set aside.
Ah yes… the pancetta! When I prepare this, I dump the room temperature pancetta into a room temperature pan THEN I turn on the heat. Add the coconut oil as soon as you hear the pancetta making all kinds of noise and releasing the intoxicatingly delicious aroma’s into the air.
You want to crisp the pancetta for about 5-7 minutes and remove with a slotted spoon onto a paper towel lined plate or bowl. Fold into the batter and let it hang out on your counter while your get that chicken ready to dump into the batter bowl.
Pat the chicken dry with paper towels to remove as much extra moisture as you can from the chicken and season with salt and pepper.
Dump the chicken (sounds so appetizing right….) into the batter and give it a good stir.
Preheat your oven to 325. Grab an oven proof dish and spray with cooking spray to keep the chicken stuffed waffles from sticking to the dish.
Put battered chicken onto hot waffle iron and try your best to close the lid. Cook for 5 minutes or until the indicator lights changes color and lets you know it is ready.
Immediately impale a skewer into the chicken stuffed waffles and place in the oven to keep warm and finish the cooking process as the chicken may not properly cook all the way through on the waffle iron.
Serving those chicken stuffed waffles
To me, this goes great with warm maple syrup and tater tots – because we are all big kids at heart.
If you’re a wino like me, try an adventurous glass of buttery Chardonnay to go with your adventurous meal on a stick!
Some of these are my affiliates and I do happen to shop with them. If you are inclined to shop with them, awesome! I get a little kick down at the end of the day. By no means do I wish to make you feel pressured to buy anything. That’s just all kinds of wrong!
What’s your favorite brunch food? Comment below and subscribe to our newsletter so you don’t skip a beat!