Mini Chicken and Waffles Recipe
The ultimate comfort food, Mini Chicken and Waffles Recipe blends crispy fried chicken with fluffy waffles for a delightful treat. Perfect for brunch or as a fun appetizer, this easy weeknight dinner delivers flavor and joy in every bite. You'll want to make it tonight!
Equipment
- Skillet
- Whisk
Ingredients
- 1 2/3 cups all-purpose flour
- ½ cup powdered sugar
- ¾ teaspoon kosher salt
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- 2 cups cultured low-fat buttermilk
- ¼ cup 4 tablespoons unsalted butter, melted
- 3 large egg whites
- 2 teaspoons vanilla extract
- Canola Oil for frying
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4-6 chicken breast tenders, skinless & boneless
- ½ cup all-purpose flour
- 1 teaspoon mustard powder
- ¼ teaspoon ground garlic or garlic powder
- ½ teaspoon sweet paprika
- 1/8 teaspoon cayenne pepper
- ¾ cup cold soda water Note: The cold soda water keeps the batter light and crispy.
- Maple syrup for dipping or drizzling
Instructions
- Set waffle iron to MEDIUM temperature. Let it preheat while you prepare the batter. A properly heated waffle iron ensures that your waffles cook evenly and get that perfect golden color.
- In a large mixing bowl, whisk together 1 2/3 cups all-purpose flour, ½ cup powdered sugar, ¾ teaspoon kosher salt, ¾ teaspoon baking soda, and ¾ teaspoon baking powder. Mixing the dry ingredients thoroughly helps to achieve a consistent batter.
- Next, add in 2 cups cultured low-fat buttermilk, ¼ cup melted unsalted butter, 3 large egg whites, and 2 teaspoons vanilla extract to the bowl. Whisk everything together until smooth. Make sure there are no lumps, as this will affect the texture of your waffles.
- Once your batter is well mixed, monitor the waffle iron. It’s ready when the indicator light shows a consistent red, signaling it’s hot enough for cooking.
- For a traditional 9-inch waffle maker, use about half of the batter for each waffle. Follow the specific instructions for your iron. Close the lid and cook until the waffle is golden brown and still steaming. It usually takes about 4 to 5 minutes.
- Repeat the process with the remaining batter, placing each cooked waffle on a plate. As they come off the iron, the waffles should be crispy on the outside and soft on the inside.
- Prepare for frying by placing a cooling rack over a baking sheet. This will catch any excess oil from the chicken.
- In a heavy skillet, heat 2 cups of oil to 375°F. Use a thermometer for accuracy to avoid under or overcooked chicken. The oil should be shimmering, signaling it’s hot enough for frying.
- Season the chicken tenders on both sides with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper. Seasoning is crucial for flavor; don’t skip this step!
- In a medium dish, whisk together ½ cup all-purpose flour, 1 teaspoon mustard powder, ¼ teaspoon ground garlic, ½ teaspoon sweet paprika, and 1/8 teaspoon cayenne pepper. This blend will be the coating for your chicken.
- Dredge each seasoned chicken tender in the flour mixture, ensuring it’s fully coated. Allow any excess to drip off before frying. This process will create a delicious crust.
- Carefully lower the chicken into the hot oil, frying until golden brown on one side, then flip using tongs. Fry on the other side until it’s also golden brown and fully cooked through. The internal temperature should read 160°F. Remember, the chicken will continue cooking once removed from the heat.
- Transfer the chicken to the cooling rack to drain away excess oil. This helps maintain that nice crispy texture.
- While the chicken cools, cut each cooked waffle square into fourths. Also, cut each chicken tender into fourths, making them easier to assemble.
- Now it’s time to assemble! Skewer one piece of chicken between two mini waffle squares onto an appetizer skewer. This presentation is not just fun; it makes for easy serving!
- Serve immediately with a side of maple syrup for dipping or drizzled over the chicken waffle appetizers. Enjoy every bite of this delightful creation!
Notes
- Tip 1: Keep leftover waffles and chicken in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.
- Tip 2: Waffles can be frozen for up to a month. Individually wrap each waffle in plastic, then store in a freezer bag.
- Tip 3: Try serving these mini delights with a side of fresh fruit or a light salad for a balanced meal.
- Tip 4: Feel free to add your favorite spices or herbs to the chicken coating for a flavor boost.
- Tip 5: Maple syrup is great, but consider using fruit-based syrups for a fun twist!