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Chicken and Waffles Sandwich

Chicken and waffles have quickly become a staple in the south. My chicken and waffles sandwich puts a healthy twist on the classic southern slider.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Brunch, Dinner, Lunch, or Appetizer
Cuisine: Southern
Author: Chelsea LeBlanc


  • 1 Tbsp egg whites
  • 2 tsp garlic and herb sabra hummus spread
  • 1/2 cup panko bread crumbs
  • 1 tsp chopped fresh rosemary
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 4 boneless skinless chicken tenders
  • 4 frozen waffles
  • 1/2 cup fresh spinach
  • 4 Tbsp honey mustard sabra spread
  • 1/2 cup maple syrup optional
  • garnish with rosemary


  • Preheat oven to 425 F and line a baking sheet with aluminum foil.
  • In a medium sized bowl, whisk together egg whites and sabra garlic and herb spread.
  • On a plate, gently mix together the panko bread crumbs, rosemary, garlic powder, paprika, salt, and pepper.
  • Dip the chicken into the egg white mixture then into the bread crumb mixture.
  • Place on a baking sheet lined with aluminum foil.
  • Bake for 15- 20 minutes or until the internal temperature is 165 degrees Fahrenheit.
  • Flip the chicken tenders at the half way mark so each side gets nice and crispy.
  • Toast the waffles in a toaster oven until warm and crisp. Cut into fourths and top with spinach and 1/2 Tbsp of honey mustard spread.
  • Cut the chicken tenders in half and place atop the waffles. Top with another waffle 1/4th.
  • Garnish with rosemary and serve with maple syrup.
  • Makes 8 mini sandwiches- Serving size 2 sandwiches