Oven Baked Chicken and Waffles

I made waffle crumbs when I accidentally left waffles in a 200° oven until they were completely crisp. Rather than throw them out I put them in my food processor and pulverized them. I store them in a jar and when I want something a little sweeter than bread crumbs, I use them instead. You can substitute either unseasoned or panko bread crumbs for the waffle crumbs.

This recipe is based on Rachael Ray’s Crunchy, Oven Baked Chicken Toes.


  • 1 cup oatmeal (not instant)
  • 1 cup crumbs (unseasoned bread crumbs, panko or waffle crumbs)
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 3 tablespoons olive oil
  • 1 1/2 pounds boneless chicken breast cut into bite sized pieces
  • 1/3 cup all-purpose flour
  • 2 eggs, beaten


Preheat oven to 375° (350° if using a convection oven)

  1. In a pie plate mix together the oatmeal, waffle crumbs, brown sugar, salt and allspice. Drizzle with olive oil and mix thoroughly.
  2. Set up a breading station with the flour in one plate, the eggs in a small bowl and the oatmeal mixture in a medium bowl. Dry the chicken pieces, dip each piece into flour, egg and coat with oatmeal mixture.
  3. Place pieces on a non-stick sheet pan. Bake for 15 minutes or until crisp.

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