Fried Chicken Breakfast Sandwiches with sweet & spicy gravy

Don’t feel relegated to waffles. If you’re not into them, try brioche buns, biscuits, or simply toast, they’ll all taste good.

Makes 2 servings

Total time: about 45 minutes

FOR THE CHICKEN, PLACE:

1/4 cup all-purpose flour 1 egg, beaten

11/ 2 cups Honey Bunches of

Oats, finely crushed 4 chicken tenders, seasoned with salt and cayenne pepper

Vegetable oil

FOR THE GRAVY, MELT:

1 Tbsp. unsalted butter 4 tsp. all-purpose flour 1/4 tsp. cayenne pepper 1 cup whole milk

1 Tbsp. honey

Salt and freshly grated nutmeg to taste

FOR THE SANDWICHES, TOP:

4 frozen waffles, toasted 6 slices Canadian bacon,

heated through

2 fried eggs

For the chicken, place flour, egg, and cereal all in separate shallow dishes. Dredge tenders in flour, shaking off excess; coat with egg, allowing excess to drip off, then coat in cereal, pressing to adhere. Chill breaded tenders while making the gravy.

For the gravy, melt butter in a saucepan over medium heat. Whisk in flour and cayenne; cook 1 minute.

Whisk in milk and honey until smooth, then cook gravy, whisking, until it thickens and comes to a simmer. Cook gravy 1 minute, then season with salt and nutmeg; keep warm until ready to serve. Heat 2 inches of oil in a sauté pan over medium to maintain a temperature of about 350°. Fry tenders, flipping halfway through, until cooked through and deep golden brown on both sides,

5–6 minutes.

For the sandwiches, top 2 waffles with Canadian bacon, chicken tenders, eggs, desired amount of gravy, and remaining 2 waffles. Serve any extra gravy on the side for dipping.

Per serving: 820 cal; 40g total fat (12g sat); 341mg chol; 966mg sodium; 67g carb (2g fiber, 20g total sugars); 53g protein

CEREAL SWAP If you’re not a fan of Honey Bunches of Oats, lots of other cereals are fine to use instead. Just steer clear of cereals that are overly sweet — the coating could burn when frying the chicken.