Mini chicken and waffles are excellent as a passed hors d’oeuvre, party appetizer, or a fun brunch buffet item.
As a twist on the well-loved American dish of fried chicken served on top of a stack of waffles and flavored with hot sauce and maple syrup, this recipe is designed to satisfy comfort food cravings in a bit more elegant way.
Buttermilk and Panko crusted chicken tenders are secured on top of small pieces of fluffy buttermilk waffles with toothpicks. Parmesan shavings add a touch of nutty depth and saltiness, and a generous drizzle of hot honey rounds off the flavors and introduces a spicy kick. If you cannot find prepared hot honey making your own is as easy as folding hot red pepper flakes into your favorite honey.
With only a few simple ingredients, easy to follow steps, and the help of a waffle iron, even a kitchen novice can successfully tackle these delicious bites. The recipe for the waffles yields about a dozen regular-sized waffles. Cut into mini pieces only as many of them as you need and freeze the rest. Once frozen they are perfect for the toaster when you need a quick breakfast.
It is absolutely acceptable to prepare the stacks of mini chicken and waffles in advance and to heat them up in the oven for a couple of minutes just before garnishing with Parmesan shavings and hot honey and serving them.
- For the waffles:
- 2 cups flour (cake or pastry flour recommended)
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 3 tbsp. sugar
- 3 large eggs
- 1/4 cup butter (melted)
- 2 cups buttermilk
- 1 tsp. vanilla extract
- Cooking oil or oil spray (for greasing waffle iron)
- For the chicken:
- 2 quarts cooking oil (for frying)
- 1 lb. thinly sliced chicken breast
- 1 cup flour
- 1 cup buttermilk
- 2 cups Panko
- For the garnish:
- 4 oz. solid piece of Parmesan cheese (Parmigiano-Reggiano recommended)
- 1/3 cup hot honey (or 1/3 cup honey + red pepper flakes, to taste)
- Preheat the waffle iron according to the manufacturer’s instructions and preheat the oven to 200 F.
- In a large bowl mix together the dry ingredients for the waffles.
- In a small bowl beat the eggs, and stir in the melted butter, the buttermilk, and the vanilla extract.
- Add the wet ingredients to the dry ingredients and stir to combine. Do not use a mechanical mixer or over mix.
- Grease the waffle iron with your cooking spray or oil and using a measuring cup add the recommended amount of waffle mix to each slot (again, per the manufacturer’s instructions, as each waffle maker may be able to handle a different amount of waffle batter). Cook until the waffles turn golden on both sides, then remove and cut them into small bite-sized pieces. Place them in the oven to keep warm until ready to serve. Repeat with the remaining batter.
- In a deep heavy-bottomed pan over medium-high heat bring the cooking oil to 375 F. Prepare a paper towel lined baking sheet for the fried chicken.
- While the oil is heating, slice the chicken breast into bite size pieces to roughly match the size of the mini waffles.
- Prepare three bowls – one with flour, one with buttermilk, and one with Panko bread crumbs.
- Coat each piece of chicken in flour (shake of excess), then buttermilk, and finally in Panko.
- Fry in small batches for 6 to 8 minutes. Place on the paper towel-lined baking sheet.
- Assemble the mini chicken and waffles onto a serving platter by securing the chicken pieces onto the waffles with toothpicks.
- Using a potato peeler, shave off Parmesan bits and garnish. Drizzle with hot honey and serve.
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I don’t like this at all.
It’s not the worst.
Sure, this will do.
I’m a fan—would recommend.
Amazing! I love it!
Thanks for your rating!