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–+ servings

Mini Chicken and Waffles

A delightful bite-sized version of the classic chicken and waffles, perfect for brunch or a fun appetizer.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, brunch
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Chicken
  • 1 pound boneless chicken thighs cut into bite-sized pieces
  • 1 cup buttermilk for marinating
  • 1 cup all-purpose flour for coating
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup vegetable oil for frying
Waffles
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon sugar
  • 1 large egg
  • 1 cup milk
  • 2 tablespoons unsalted butter melted
Maple Syrup
  • 1/2 cup maple syrup

Method
 

Prepare Chicken
  1. Marinate the chicken pieces in buttermilk for at least 30 minutes.
  2. In a bowl, mix flour, paprika, garlic powder, salt, and pepper.
  3. Remove chicken from buttermilk, coat in flour mixture, and set aside.
Cook Chicken
  1. Heat vegetable oil in a frying pan over medium heat.
  2. Fry the chicken pieces until golden brown and cooked through, about 5-7 minutes.
  3. Use a meat thermometer to ensure internal temperature reaches 165°F (75°C).
Make Waffles
  1. In a mixing bowl, combine flour, baking powder, and sugar.
  2. In another bowl, whisk together egg, milk, and melted butter.
  3. Combine wet and dry ingredients until just mixed.
  4. Preheat waffle maker and pour batter to cook according to manufacturer's instructions.
Assemble
  1. Cut waffles into small squares or circles.
  2. Top each waffle with a piece of fried chicken.
  3. Drizzle with maple syrup before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 5gVitamin A: 500IUCalcium: 150mgIron: 2mg

Notes

Serve immediately for best texture and flavor.

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