Chicken and Cornbread Waffles Assembly Instructions

Chicken and Cornbread Waffles Assembly Instructions

Sara ReillyJune 04, 2021
Friday Funday June 4, 2021

Crisp breaded boneless chicken thighs and cornbread waffles with country gravy and honey pilgrim syrup, served with a side of washington grown grilled asparagus with garlic and parmesan, and a cucumber and spinach salad with an orange citronette dressing.
  • One pan chicken
  • One bag waffles
  • One bag asparagus
  • One bag Parmesan 
  • One container syrup
  • One container gravy
  • One container salad
  • one container dressing

  • Preheat oven to 375. Place chicken in oven and bake uncovered for 20-25 minutes until 165 degrees
  • Heat gravy on stovetop on medium low in a sauce pan stirring often until 165 degrees. Alternatively it can be heated in a microwave safe dish, stirring every 60 seconds until 165 degrees.
  • Syrup can also be warmed for 10-30 seconds in the microwave, if desired.
  • Lay asparagus in a single layer on a sheet pan, and broil for a couple of minutes on each side until it reaches desired doneness, then garnish with cheese.
  • Toss as much dressing with salad as desired.


  • Serve chicken and waffles on dinner plates alongside asparagus. Garnish chicken and/or waffles with gravy and syrup as desired.
  • Serve salad on the side.