12 chicken breast tenders, cut in half crosswise
3/4 cup nonfat buttermilk
1- 1/2 cups panko crumbs
1/2 tsp. garlic powder
1/4 tsp. smoked paprika
1/4 tsp. ground pepper
1/4 tsp. salt
24 mini waffles
Stir together chicken and buttermilk in a medium size bowl. Chill 30 minutes. Place a large baking sheet in oven, and preheat oven to 450 degrees.
Place panko crumbs in a shallow bowl. Stir together garlic powder and next three ingredients. Remove chicken from buttermilk, and pat dry, discard buttermilk.
Sprinkle chicken evenly with spice mixture; dredge in panko. Remove baking sheet from oven; coat with cooking spray. Immediately place chicken on hot baking sheet; coat chicken with cooking spray.
Bake at 450 degrees for 20-25 minutes or until chicken is crisp and lightly browned.
Arrange toasted waffles on a large platter and top each waffle with a pice of chicken. Secure chicken to waffle with a decorative pick. Drizzle warm maple syrup over top. Serve immediately. Serves:24
Recipe compliments of The Slim Down South Cookbook.