Mini Chicken and Waffles on a Stick

Course: Appetizer

Cuisine: American

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings:

Calories: 531kcal

Author: Becky Hardin | The Cookie Rookie

This Mini Chicken and Waffles Recipe is such a cute and delicious appetizer. These MINI CHICKEN AND WAFFLES ON A STICK are so fun and perfect for celebrating! Whether its the holidays or game day, these will wow any crowd. I love that these Mini Chicken and Waffles are the perfect size. So delicious with syrup!

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Ingredients

For the Waffles

1 2/3 cup all-purpose flour
½ cup powdered sugar
¾ teaspoon kosher salt
¾ teaspoon baking soda
¾ teaspoon baking powder
2 cups cultured lowfat buttermilk
¼ cup 4 tablespoons unsalted butter, melted
3 large egg whites
2 teaspoons vanilla extract

For the Chicken:

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 *See Note

For Serving:

Maple syrup for dipping or drizzling

Instructions

For the Waffles:

Set waffle iron to MEDIUM temperature.
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.
The waffle iron is hot enough when the waffle iron indicator is red (on my machine anyway).
For a 9-inch waffle maker, use about half of the batter. (Follow the instructions per your waffle maker.) Close the lid and cook until waffle golden brown and still steaming.
Repeat with remaining batter.

For the Chicken:

Place a cooling rack over a baking sheet.
Heat 2 cups of oil in a heavy skillet to 375°F.
Season the chicken, on both sides, with salt & pepper.
In a medium dish, whisk together flour, mustard powder, garlic powder, paprika and soda water.
Dredge the chicken in the batter and let the excess drip off.
Fry until 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 removing 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!

Video

Notes

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

Nutrition