Waffled Chicken Tenders

⅔ cup all-purpose flour

2 large eggs

¾ cup panko (Japanese bread crumbs)

¾ cup crushed ranch-flavored potato chips

¼ cup grated Parmesan cheese

½ teaspoon salt

½ teaspoon freshly ground black pepper

1½ pounds boneless, skinless chicken breast tenders

Nonstick cooking spray

Heat a standard or Belgian waffle iron on medium.

Place the flour in a shallow bowl or deep plate. In a second shallow bowl or deep plate, beat the eggs with a few drops of water.

In a third shallow bowl or deep plate, combine the bread crumbs and potato chip crumbs.

Put a single layer of the chicken in a zip-top bag, set it on a flat surface, and press down on the chicken with a cutting board, rolling pin or heavy frying pan. Pound the chicken to a thickness of about ¼ inch.

Season the chicken strips with the salt and pepper. Working in batches, dredge the strips in the flour, shaking off any excess. Transfer strips to the bowl with the egg and turn the chicken to coat. Allow the excess egg mixture to drip back into the bowl, then coat the chicken with the breadcrumb mixture, pressing the mixture so it sticks.

Coat both sides of the waffle iron grid with nonstick spray. Place several pieces at a time in the waffle iron, close the lid, and cook until golden brown and cooked through, about 4 minutes.

Remove the chicken from the waffle iron and serve with sauces of your choice. Serves four.

Inspired by "Will It Waffle" by Daniel Shumski (Workman, 2014)