WIW: Crunchy Chicken Stuffed Waffle Pops

 

3 lb. boneless chicken breasts

3 eggs

3 T. milk

Salt & Pepper

4 C. crushed corn flakes

Wooden skewers

 

4 C. Bisquick baking mix

2 1/2 C. milk

2 T. vegetable (or canola) oil

2 eggs

 

1 1/2 C. mayonnaise

1/3 C. maple syrup

3 T. Dijon mustard

 

Preheat oven to 425 degrees F. Line several baking sheets with parchment paper. Cut chicken breasts in half lengthwise, then cut into thin slices. Whisk together 3 eggs, 3 T. milk, and salt and pepper to taste in large mixing bowl until well combined. Stir in chicken. Place crushed corn flakes in large shallow bowl. Dredge chicken in corn flakes to coat then place in single layer on lined baking sheets. Cook chicken at 425 degrees F for about 14-18 minutes or until cooked through. Place a wooden skewer into each piece of chicken. Meanwhile, preheat waffle iron according to manufacturer’s directions. Brush iron lightly with oil or spray with nonstick spray if desired. Prepare waffle batter by whisking together Bisquick baking mix, 2 1/2 C. milk, oil, and 2 eggs until combined in a large mixing bowl. Dip chicken into waffle batter then place on waffle iron (skewer sticking out of iron). Cook in batches. Place in warm oven to keep warm if desired. Prepare dipping sauce by whisking together mayonnaise, maple syrup, and mustard. Serve with chicken.