Buttermilk Chicken Ranch Waffle Sliders

• Meat

  • 5 slices Bacon, baked
  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 1 Lettuce
  • 1 Roma tomato

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 Hidden valley ranch dip
  • 1 tbsp Hot sauce

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 2 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 5 Eggo homestyle minis waffles
  • 1 cup Panko bread crumbs

• Dairy

  • 1 1/2 cups Buttermilk
  • 3 slices Swiss cheese

Found on momontimeout.com

Ingredients

• 1 lb boneless skinless chicken breasts
• 1½ cups buttermilk
• 1 Tbls hot sauce
• salt and pepper
• 2 eggs
• 1 cup panko bread crumbs
• 1 Tbls olive oil
• ½ cup all purpose flour
• salt and pepper
• 5 Eggo® Homestyle Minis waffles
• 5 slices of baked bacon
• 3 slices of swiss cheese, quartered
• lettuce
• Roma tomato, sliced
• Hidden Valley Ranch dip

Directions

• Cut up the chicken breasts into nugget-sized pieces. Marinate in buttermilk and hot sauce for 3+ hours. Remove chicken from marinade.
• Preheat oven to 400 degrees. Spread panko bread crumbs on a baking sheet and bake until golden brown (approximately 5-7 minutes). Transfer to a shallow dish. Add olive oil and stir to combine.
• Place eggs in a separate shallow dish and lightly beat.
• Place flour in a separate shallow dish. Salt and pepper the flour.
• Preheat oven to 450 degrees.
• Place a wire rack in a baking sheet and spray with cooking spray.
• Coat chicken in flour, shaking off excess, dip in egg, letting excess drip off, and then finally coat with the panko mixture. Place on rack and let sit for 10 minutes before baking.
• Bake until chicken is cooked through (approximately 12-15 minutes) turning and flipping chicken halfway through.
• Meanwhile, prepare waffles according to package instructions and set aside.
• Spread a teaspoon of ranch dip on two waffles. Top with bacon, cheese, chicken nugget, lettuce, tomato, and finally the second waffle. Serve immediately.
• Makes 10 sliders.