Chicken Wrap Egg Waffle + A Giveaway

  • Author: Linda | Brunch with Joy


  • Egg Waffle:
  • 1 cup flour
  • 11/2 tsp bk. powder
  • 2 tbs tapioca starch
  • 1/4 tsp salt
  • 2 eggs
  • 1/2 cup sugar
  • 2 tbs evaporated milk
  • 1/2 cup water
  • 1 tsp custard powder
  • 2 tsp vanilla
  • 2 tbs vegetable oil

  • Chicken:
  • 1 lb chicken tenders
  • Black pepper
  • 2 cups panko bread crumbs
  • 1/2 tsp cayenne pepper
  • 2 eggs
  • 1/4 cup milk
  • 1 cup flour

  • Wasabi Mustard:
  • 1 tsp mayonnaise
  • 1 tsp yellow mustard
  • 1/2 tsp wasabi paste
  • 1/4 tsp apple cider vinegar
  • Salt
  • Topping:
  • 1 lettuce, shredded
  • 3 tomatoes, slice


  1. Egg waffle: combine all the ingredients in a bowl and whisk to combine, make sure that all the lumps are whisked out and the mixture is smooth.
  2. Cover the mixture and refrigerate it for an hour.
  3. Heat the egg waffle pan on the burner over medium high heat, until just hot. When you’re ready, lower the heat to medium low heat.
  4. Pour about 3/4 cup of batter on one plate, spreading about 80% and as evenly as possible. Place the other plate on top. Hold the handle firm to keep the two sides closing tight and flip the pan over so the mold fill evenly.
  5. Cook for about 2 minutes on each side. Carefully remove it and cool on a rack before serving.
  6. Fried Chicken: Place breadcrumbs in a separate shallow bowl, and mix with ground black pepper and cayenne pepper.
  7. Mix the eggs and milk in another container.
  8. Dredge the chicken tenders in the flour, the eggs and the bread crumbs, and set aside. Put them in the fridge to dry out for about 20 minutes. This will help the coating stick to the chicken better.
  9. In small batches, fry chicken 6 to 8 minutes, or until golden brown. Remove chicken, and drain on paper towels.
  10. Wasabi Mustard: combine all the ingredients and set aside.
  11. To serve: Add lettuce and tomato on egg waffle. Top with fried chicken and drizzle with wasabi mustard.