Chicken & Waffles

Makes about 6 servings

Nonstick cooking spray

1 to 1½ pounds thinly sliced chicken breast

1 cup unbleached all-purpose flour

2 large eggs, lightly beaten

1 cup panko breadcrumbs

¾ teaspoon kosher salt

¾ teaspoon freshly ground pepper

Olive oil, for spraying or brushing

4 prepared Classic Buttermilk Waffles made in a Cuisinart Waffle Iron, kept warm

Coleslaw, for serving

Nutritional information per serving of chicken (based on 6 servings):

Calories 204 (30% from fat) • carb. 15g • pro. 20g • fat 7g • sat. fat 1g • chol. 110mg • sod. 393mg • calc. 14mg • fiber 1g

Nutritional information per waffle:

Calories 393 (53% from fat) • carb. 37g • pro. 9g • fat 24g • sat. fat 3g • chol. 74mg • sod. 331mg calc. 104mg • fiber 1g

1. Place the AirFryer Basket onto the Baking Pan, and coat with nonstick spray. Reserve.
2. Cut the chicken breasts into strips, about 4” x 1” each.
3. Put the flour, eggs, and panko into individual containers large enough for dipping the chicken.
4. Sprinkle the chicken with the salt and pepper completely on both sides. Dredge each strip in flour and shake off the excess before dipping into the egg, and then finally coating evenly with the panko.
5. Put the prepared strips in the basket, and spray or brush liberally with olive oil. Put the assembled tray into the upper rack position. Set the oven to AirFry at 400°F. Cook until the chicken is evenly browned and the internal temperature of the chicken registers 165°F, 10 to 15 minutes. For even cooking, flip the tenders with 5 minutes of cooking time remaining.
6. To serve, top a quarter of a warm waffle with coleslaw and one piece of fried chicken.