Quick Mini Chicken And Waffles Appetizers Recipes

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.

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!

MINI FRIED CHICKEN AND CHEDDAR JALAPENO WAFFLES

Steps:

• In a deep, medium-size pot, heat about 3 inches of oil over medium heat until temperature reads 350°F on a thermometer.
• Meanwhile, make the waffles. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, jalapeno, salt and 1 cup of the grated cheese.
• In a separate mixing bowl, beat the eggs, then whisk in the buttermilk and vegetable oil.
• Incorporate the wet ingredients into the dry ingredients and mix just until combined.
• Heat a waffle iron and spray with nonstick spray. Pour 1 1/2 cups of the batter into the waffle iron and cook until golden brown, about 5 minutes. (Follow the manufacturer's directions. You may need to adjust amount of batter based on your waffle iron.) Transfer the waffles to a wire rack set over a baking sheet and quarter. Repeat with the remaining batter.
• Make the fried chicken: In a medium bowl, whisk together the flour, cornstarch, salt, pepper to combine. Pour the buttermilk into a shallow baking dish.
• Toss the chicken pieces in the flour mixture to coat.
• Working in batches, dip the floured chicken into the buttermilk, then return it to the flour and toss to coat. Working in batches, add the breaded chicken to the hot frying oil. Don't crowd the pot with chicken, as it will bring down the temperature of the oil. Fry until golden brown and the chicken rises to the surface of the oil, 3 to 4 minutes. Remove the chicken from the oil and drain on a paper towel lined plate.
• Just before serving, turn the broiler to low. Scatter the remaining 1 cup grated cheese over the waffles and broil just until the cheese has melted, about 1 minute. Let cool slightly, then place a piece of chicken on top of a waffle square and secure with a toothpick.
• Serve immediately with hot sauce on the side.

MINI HOT CHICKEN AND WAFFLE SLIDERS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
• Place 20 chicken nuggets in a single layer on the prepared baking sheet. Reserve any remaining nuggets for another use.
• Bake nuggets in the preheated oven for 6 minutes. Flip and bake until crispy, 5 to 7 minutes more.
• Meanwhile, prepare sauce: Heat butter, maple syrup, canola oil, brown sugar, paprika, cayenne, kosher salt, garlic powder, and black pepper in a small saucepan over medium-low heat, stirring constantly, until smooth and well combined, 3 to 5 minutes. If sauce thickens too much, reduce heat to low and whisk in 1 to 2 tablespoons water. Keep warm.
• As the sauce is cooking, toast waffles, then separate each one into 4 mini waffles.
• Assemble sliders: Place a chicken nugget on top of a waffle and top with 1 heaping teaspoon slaw. Drizzle with 1 teaspoon sauce, top with a pickle slice, and place a second waffle on top. Secure slider with a toothpick or skewer, if desired. Repeat to make remaining sliders. Serve with extra sauce.