Crispy Maple-Sriracha Chicken with Sweet Potato Waffles and Spicy Maple Drizzle

Begin by preheating your oven to 400°F (200°C). In a mixing bowl, combine 1 cup of all-purpose flour, 1 teaspoon of paprika, 1 teaspoon of garlic powder, and 1/2 teaspoon of salt.

In another bowl, whisk together 2 large eggs and 1 tablespoon of water. In a third bowl, place 1 cup of panko breadcrumbs.

Dip each chicken breast into the flour mixture, then into the egg mixture, and finally coat with panko breadcrumbs.

Place the coated chicken breasts on a baking sheet lined with parchment paper. In a small saucepan, combine 1/2 cup of maple syrup, 2 tablespoons of sriracha, and 1 tablespoon of soy sauce.

Heat over medium heat until warmed through, stirring occasionally. Brush half of the maple-sriracha sauce over the chicken breasts.

Bake the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown.

While the chicken is baking, prepare the sweet potato waffles by mixing 1 cup of mashed sweet potatoes, 1 cup of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of cinnamon, 1/2 teaspoon of salt, 1 cup of milk, and 2 large eggs in a bowl until smooth.

Preheat your waffle iron and pour the batter into the iron, cooking according to the manufacturer's instructions until golden brown.

Once the chicken is done, remove it from the oven and brush the remaining maple-sriracha sauce over the top.

Serve the crispy chicken on top of the sweet potato waffles, drizzling with additional spicy maple sauce if desired.

Garnish with chopped green onions for a fresh touch and enjoy your comforting meal!