Prepared With


Loaded Waffles with Chicken Nuggets and Creamy, Spicy Sauce


Ingredients for the Waffles:

{Makes 6-7 mini eggless waffles}

  • 1 cup Whole Wheat Flour
  • 1.5-teaspoon baking powder
  • A pinch of Salt
  • 2 tablespoons neutral flavored oil
  • 2 teaspoons sugar
  • 1-cup water (or to adjust to a smooth batter consistency)
  • Ingredients for the Spicy and Creamy Sauce:

    {Makes 1.5 cups of sauce}

    • 1 can creamy Coconut milk (13.5 oz.)
    • 1 small onion (cut in half)
    • 3 garlic cloves (peeled)
    • 2-3 Thai green chilies (adjust to taste preference)
    • 10 sprigs cilantro leaves (stalks included)
    • ¼ teaspoon turmeric powder
    • 1-teaspoon coriander-cumin powder
    • 1-teaspoon salt (or to taste)
    • ¼ cup water
    • 2 tablespoons neutral flavored oil
      • Crescent Foods Chicken Nuggets (10 pieces)
      • 2 tablespoons neutral flavored oil


Method to make Waffles:

  1. Pre-heat waffle maker.
  2. Add all ingredients (except oil and water) to a mixing bowl and combine.
  3. Make a well in the center and add the oil and water. Whisk well to form a smooth batter.
  4. Add the batter in tablespoons to the waffle maker and allow to cook for about 5-7 minutes until golden and crispy.
  5. Serve warm.

Method to make Creamy, Spicy Sauce:

  1. Add all the ingredients (except oil) to a blender and blend on high until all the ingredients are combined well and a creamy mix is achieved.
  2. Heat oil in a saucepan and add the blended mix. Allow to cook and simmer for about 10 minutes on low heat until thick and creamy.
  • Prepare and Heat Crescent Foods Chicken Nuggets (10 nuggets) by placing them on a pan in about 2 tablespoons oil, flip to make sure they heat up well and are the perfect golden color.
  • Next, serve the waffles layered with Crescent Foods Chicken Nuggets and drizzled with the Creamy and Spicy Sauce. Garnish with some spring onion greens, colored bell peppers or red chili flakes and enjoy a delicious meal!

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