Chicken and Waffle Sliders

• 130 g raw Skinless chicken breast (4.6 oz raw)
• 25 g raw (1 large egg white) Egg white
• 15 g Cornflakes, crushed (0.5 oz)
• 10 g All-purpose flour, for dredging (1¼ tbsp)
• 1 g Paprika (½ tsp)
• 1 g Salt (⅛ tsp)
• 5 g Vegetable oil spray (1 tsp)
• 40 g All-purpose flour, for the waffle (5¼ tbsp)
• 2 g Baking powder (½ tsp)
• 50 g (1 egg) Egg (1 large egg)
• 50 g Nonfat milk (¼ cup)
• 12 g Hot honey (0.4 oz)

You'll need: Air fryer or oven, Waffle iron, 3 shallow bowls, Mixing bowl.

Method

1. Bread the chicken

   Heat the air fryer to 200°C (400°F). Slice the chicken into 4 thin cutlets, each about 1 cm (½ inch) thick. Put the dredging flour in one bowl, the egg white in another and the cornflakes mixed with the paprika and half the salt in the third. Coat each cutlet in flour, then egg white, then cornflakes.

   Crush the cornflakes in a bag with a rolling pin. Chunky pieces fall off; fine ones stick.

2. Air-fry the chicken

   Spray the cutlets lightly with the oil and air-fry for 8–10 minutes, flipping once, until golden and crisp and 74°C (165°F) in the middle with no pink. No air fryer? Heat the oven to 220°C (425°F) at the start and bake on a lined baking sheet instead, turning halfway; each batch takes about 5 minutes longer.

   Spray the coating lightly; dry spots will look pale and floury.

3. Cook the waffles

   Whisk the waffle flour, baking powder and the remaining salt in the mixing bowl, then stir in the egg and milk until just combined. Pour into the hot waffle iron and cook for 4–5 minutes, until golden and crisp. Cut into 4 small squares.

   Don't open the iron early. Let the steam stop before you peek, or the waffle tears.

4. Stack the sliders

   Put a cutlet between two waffle squares to make each slider. Drizzle the hot honey over the top and serve right away.

   Drizzle just before serving so the waffle stays crisp.

Swaps

• Hot honey → Maple syrupClassic, with no heat and about 5 kcal less.
• Skinless chicken breast → Turkey breast cutletsSlightly leaner, with the same cook time.