Mini Chicken and Waffles on a Stick

4.42 from 34 votes

Mini Chicken and Waffles on a Stick

This Mini Chicken and Waffles Recipe is a cute and delicious appetizer. Whether it's the holidays, game day, or a weekend brunch, these will wow any crowd.

Prep Time20

Cook Time20

Total Time40

Course: Appetizer

Cuisine: American

Difficulty: Easy

Servings:

Author: Becky Hardin

Ingredients

For the Waffles

1⅔ cups all-purpose flour
½ cup powdered sugar
¾ tsp kosher salt
¾ tsp baking soda
¾ tsp baking powder
2 cups cultured lowfat buttermilk
¼ cup unsalted butter melted
3 large egg whites
2 tsp vanilla extract

For the Chicken

canola oil for frying
1 tsp kosher salt
½ tsp freshly ground black pepper
4-6 chicken breast tenders skinless & boneless
½ cup all-purpose flour
1 tsp mustard powder
¼ tsp ground garlic or garlic powder
½ tsp sweet paprika
⅛ tsp cayenne pepper
¾ cup cold soda water*

For Serving

maple syrup for dipping or drizzling

Instructions

For the Waffles

Set the waffle iron to medium.
In a large bowl, whisk together flour, powdered sugar, salt, baking soda, and baking powder. Add buttermilk, melted butter, egg whites, and vanilla extract. Whisk until smooth.
1⅔ cups all-purpose flour, ½ cup powdered sugar, ¾ tsp kosher salt, ¾ tsp baking soda, ¾ tsp baking powder, 2 cups cultured lowfat buttermilk, ¼ cup unsalted butter, 3 large egg whites, 2 tsp vanilla extract
For a 9-inch waffle maker, use about half of the batter. Follow the instructions for your waffle maker. Close the lid and cook until the waffle is golden brown and steaming. Repeat with the remaining batter.

For the Chicken

Place a cooling rack over a baking sheet.
Heat 2 cups oil in a heavy skillet to 375°F.
canola oil
Season the chicken, on both sides, with salt & pepper.
1 tsp kosher salt, ½ tsp freshly ground black pepper, 4-6 chicken breast tenders
In a medium dish, whisk together flour, mustard powder, garlic powder, paprika, cayenne pepper, and soda water.
½ cup all-purpose flour, 1 tsp mustard powder, ¼ tsp ground garlic or garlic powder, ½ tsp sweet paprika, ⅛ tsp cayenne pepper, ¾ cup cold soda water*
Dredge the chicken in the batter and let the excess drip off.
Fry until the chicken is golden brown on one side, then flip the chicken using tongs, and fry on the other side until it is golden brown and cooked through. Internal temperature should read 160°F. (The chicken breasts will continue to cook after being removed from the heat.) Transfer the chicken to the cooling rack to drain.

To Serve

Cut each waffle square into fourths. Cut each chicken tender into fourths.
Skewer one piece of chicken between two mini waffle squares onto an appetizer skewer.
Serve immediately with a side of maple syrup (or drizzle the syrup over the chicken waffle appetizers). Enjoy!
maple syrup for dipping or drizzling

Notes

*The cold soda water keeps the batter light and crispy.

Nutrition