Mini Chicken And Waffles On A Stick Recipes

CHICKEN AND WAFFLES ON A STICK

Steps:

• For the chicken: Fold together the chicken tenders, buttermilk, tarragon, thyme and cayenne pepper in a shallow dish until thoroughly combined. Cover and refrigerate overnight.
• Remove the chicken and buttermilk mixture from the refrigerator. Sift 1 cup flour, garlic powder, 2 teaspoons salt, 1 teaspoon pepper and onion powder into a separate shallow dish.
• Preheat the 3 cups oil in a large cast-iron pan over medium-high heat to about 350 °F. Thread each tender onto a skewer.
• Dredge each skewered tender in the flour mixture, coating completely and shaking off any excess. Dip each back in the buttermilk mixture and again in the flour mixture, gently shaking off any excess.
• In small batches, gently drop the skewers into the oil and fry, about 5 minutes. Flip and fry until golden brown, an additional 3 to 5 minutes. Drain on paper towels and season with salt and pepper.
• For the waffle batter: Place the 2 1/4 cup flour, milk, 1 1/4 cup and 2 tablespoons oil, sugar, vanilla extract, baking powder, baking soda, salt and eggs in a large bowl and whisk until no lumps remain. Dip the fried tenders in the batter, coating completely. In batches, gently drop the skewers back into the oil and fry, about 4 minutes. Flip and fry an additional 3 to 4 minutes. Drain on paper towels.
• Just before serving, brush with a light coating of melted butter and drizzle with maple syrup. Serve warm.

MINI CHICKEN AND WAFFLES ON A STICK

Steps:

• 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.
• 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.
• 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!

CHICKEN AND WAFFLES ON A STICK

Steps:

• For the chicken: Fold together the chicken tenders, buttermilk, tarragon, thyme and cayenne pepper in a shallow dish until thoroughly combined. Cover and refrigerate overnight.
• Remove the chicken and buttermilk mixture from the refrigerator. Sift the flour, garlic powder, 2 teaspoons salt, 1 teaspoon pepper and onion powder into a separate shallow dish.
• Preheat the oil in a large cast-iron pan over medium-high heat to about 350 degrees F. Thread each tender onto a skewer.
• Dredge each skewered tender in the flour mixture, coating completely and shaking off any excess. Dip each back in the buttermilk mixture and again in the flour mixture, gently shaking off any excess.
• In small batches, gently drop the skewers into the oil and fry, about 5 minutes. Flip and fry until golden brown, an additional 3 to 5 minutes. Drain on paper towels and season with salt and pepper.
• For the waffle batter: Place the flour, milk, oil, sugar, vanilla extract, baking powder, baking soda, salt and eggs in a large bowl and whisk until no lumps remain. Dip the fried tenders in the batter, coating completely. In batches, gently drop the skewers back into the oil and fry, about 4 minutes. Flip and fry an additional 3 to 4 minutes. Drain on paper towels.
• Just before serving, brush with a light coating of melted butter and drizzle with maple syrup. Serve warm.

MINI CHICKEN AND WAFFLES

Steps:

• Chicken and waffles are a match made in heaven - so why not chicken and waffle fries? To make this easy app, bake chicken nuggets and waffle fries as the labels direct. Top each waffle fry with a nugget, skewer with a toothpick and drizzle with spicy honey.