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Pecan-Crusted Chicken Waffle Sandwiches

 Pecan-Crusted Chicken Waffle Sandwiches
Chicken and waffles is a Southern tradition. I turned it into a sandwich with a sweet and spicy mustard sauce to give it a kick. Our testers called it “naughty and delicious” and said they could eat it all day long! —Elizabeth Dumont, Boulder, Colorado
4 ServingsPrep/Total Time: 30 min.


  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 1 egg
  • 1/2 cup plus 1/3 cup maple syrup, divided
  • 1 cup finely chopped pecans
  • 2/3 cup dry bread crumbs
  • 3/4 teaspoon plus 1/8 teaspoon salt, divided
  • 1/2 teaspoon plus 1/8 teaspoon pepper, divided
  • 1/4 cup canola oil
  • 1/4 cup spicy brown mustard
  • 1 tablespoon white wine vinegar
  • 8 frozen waffles, toasted


  • Flatten chicken to 1/2-in. thickness. In a shallow bowl, whisk egg
  • and 1/2 cup syrup. In another shallow bowl, combine the pecans,
  • bread crumbs, 3/4 teaspoon salt and 1/2 teaspoon pepper. Dip chicken
  • in egg mixture, then coat with pecan mixture.
  • In a large skillet over medium heat, cook chicken in oil in batches
  • for 5-6 minutes on each side or until no longer pink. Meanwhile,
  • combine the mustard, vinegar and remaining syrup, salt and pepper.
  • Drizzle 1 tablespoon sauce mixture over each of four waffles; top
  • with chicken and drizzle with remaining sauce mixture. Top with

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Pecan-Crusted Chicken Waffle Sandwiches (continued)

Directions (continued)

  • remaining waffles. Yield: 4 servings.
Nutritional Facts: 1 sandwich equals 796 calories, 38 g fat (4 g saturated fat), 123 mg cholesterol, 1,095 mg sodium, 76 g carbohydrate, 4 g fiber, 37 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.