Chicken And Waffle Bites Recipes

CHICKEN & WAFFLE BITES RECIPE BY TASTY

Steps:

• In a small bowl, combine the mustard, maple syrup, and honey. Stir until smooth, then set aside.
• Cube the chicken breast, then season with salt, pepper, and cayenne.
• In a large bowl, whisk together the egg, milk, vanilla, and oil.
• Sift the flour, baking powder, sugar, and a pinch of salt into a separate large bowl. Add the wet ingredients and stir to combine.
• Add the seasoned chicken to the waffle batter and toss until well coated.
• Heat a waffle iron on the lowest setting.
• Spoon a piece of chicken and some batter into each section. Cook for 8-10 minutes, until the chicken is cooked through and the waffles are golden brown. Repeat with the remaining batter.
• Serve with the sauce for dipping.
• Enjoy!

BITE-SIZE CHICKEN AND WAFFLES

Steps:

• For the chicken: Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper and spray generously with cooking spray.
• Slice the chicken into 1 1/4-inch chunks. Stir the flour, chile powder, garlic powder, mustard powder, 2 teaspoons salt and 1/4 teaspoon pepper together in a shallow bowl. Crack the eggs into another shallow bowl and beat well. Place the panko in a third shallow bowl.
• Toss the chicken chunks in the flour to coat, then shake the excess off. Dip a chicken chunk into the egg, let the excess drip off, and then place in the panko, turning and pressing the panko onto the surface to coat. Place the breaded chicken chunk on the prepared baking sheet and repeat with the remaining chicken.
• Spray the chicken all over with cooking spray then bake, turning the chunks once halfway through, until the breadcrumbs are golden brown and the chicken is just cooked through, about 20 minutes.
• For the waffles: Preheat a waffle iron. Whip the egg whites with an electric hand mixer until stiff peaks form, and then reserve for a later use.
• Whisk the flour, sugar, baking powder, cinnamon and salt together in a large bowl. In a separate bowl, whisk together the milk, vanilla, butter and egg yolks until combined. Pour the milk mixture into the flour mixture and stir gently until the batter is just combined with some small lumps. Fold in the egg whites (there will still be some lumps).
• Cook the waffles in the waffle iron according to the manufacturer's instructions, about 3/4 cup batter per waffle. Transfer the waffles to a cutting board and cut each waffle into quarters.
• Place the maple syrup in a small saucepot and throw in the rosemary sprigs. Warm over medium-low heat for 5 to 10 minutes, then remove the rosemary.
• Arrange the waffle bites on a platter. Drizzle the waffles with a little syrup and top each bite with a chicken chunk. Serve with strawberries to garnish on the plate.

CHICKEN AND WAFFLES

Steps:

• Whisk together the eggs, cream, cayenne pepper, 1 tablespoon salt, and black pepper in a large bowl. In a paper bag, shake together the flour, cornstarch, and 1 tablespoon salt.
• Dip the chicken into the beaten egg mixture, then place into the flour mixture and shake to coat. Place the breaded chicken onto a wire rack; do not stack. Let the chicken rest for 20 minutes to allow the coating to set.
• Heat about 3 inches of oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). In small batches, fry chicken 5 to 8 minutes until golden brown. Remove chicken, and drain on paper towels. Set aside or keep warm in a a low oven.
• Combine the mayonnaise, maple syrup, horseradish, and mustard powder in a medium bowl. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• To assemble the sandwiches: Place 4 waffles on a cookie sheet, top each waffle with 2 chicken tenders, 3 slices of bacon, and 2 slices of Cheddar. Broil the sandwich for a 3 to 5 minutes until the cheese melts. Spread 3 tablespoons of the maple mayonnaise on the remaining 4 waffles and place on top of the sandwich.

FRIED CHICKEN AND WAFFLE SANDWICH BITES

Steps:

• In 12-inch skillet, cook bacon over low heat 8 to 10 minutes, turning occasionally, until crisp. Drain on paper towels. Set aside.
• Between pieces of waxed paper or plastic wrap, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick. Cut into 2-inch pieces. Season chicken with salt and pepper.
• In shallow bowl, mix 1/2 cup Bisquick mix and the chipotle powder. In another bowl, beat egg with fork. Dip chicken into egg mixture; coat with Bisquick mixture.
• In 12-inch nonstick skillet, heat 2 tablespoons oil over medium heat. Add chicken; cook 6 to 8 minutes, turning once, until chicken is no longer pink in center and coating is golden brown. Meanwhile, in another small bowl, stir together Maple-Bourbon Butter ingredients until smooth. Set aside.
• Heat waffle iron. In medium bowl, stir Beer Waffle ingredients until blended. Pour about 1 tablespoon batter onto center of each quarter of hot waffle iron. Close lid of waffle iron. Bake about 2 minutes or until steaming stops. Carefully remove waffles. Repeat with remaining batter, making 32 small waffles.
• To assemble: Place waffle section on plate; spread Maple-Bourbon Butter on waffle, top with 1 half slice bacon, 1 piece chicken, and another waffle section.

CHICKEN AND KELLOGG'S® EGGO® WAFFLE APPETIZER BITES

Steps:

• Preheat the oven to 300 degrees F. Heat the vegetable oil in a pot to 350 degrees F.
• Sprinkle the chicken with the garlic, smoked paprika, cumin, onion powder, salt and pepper. Dredge the chicken in the flour, then the eggs and lastly the breadcrumbs. Working in batches, fry the chicken until golden brown, about 5 minutes. As they finish, place on a cookie sheet in the oven to keep warm.
• For the syrup, mix together the maple syrup, horseradish, apricot preserves, mustard and honey.
• To serve, drizzle syrup generously on a waffle half. Place a few chicken bites on top. Drizzle with more syrup and garnish with a touch of the hot sauce and a parsley leaf.

CHICKEN-AND-WAFFLE BITES

Steps:

• In a deep-fat fryer or large deep saucepan, heat 1 1/2 inches of oil to 365 degrees F.
• Meanwhile, in a shallow dish, stir together flour, garlic salt, parsley, and pepper.
• In a second shallow dish, pour buttermilk. Dip chicken into flour mixture, shake off excess, dip in buttermilk to coat, then dip back in flour mixture, turning to coat.
• Fry chicken pieces, one fourth at a time, in hot oil 3 to 4 minutes or until coating is golden brown and chicken is no longer pink. Remove chicken; drain on paper towels. Keep warm on baking sheet in a 200 degrees F oven while frying remaining chicken pieces.
• Toast waffles according to package directions. Keep toasted waffles wrapped in foil to keep warm. Place one piece of fried chicken on each mini waffle. Skewer together with toothpick or small skewers. Drizzle with maple syrup and top with chopped fresh parsley.