Description
Enjoy these delightful Mini Chicken and Waffles on a Stick, perfect for a fun appetizer or snack. Crispy fried chicken tenders are coated in a flavorful seasoned batter and paired with fluffy, sweet mini waffles, served on a stick for easy eating. Drizzle with maple syrup for a perfect sweet and savory combo.
Ingredients
Scale
Waffle Batter
- 1 2/3 cups all-purpose flour
- ½ cup powdered sugar
- ¾ teaspoon kosher salt
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- 2 cups cultured lowfat buttermilk
- ¼ cup (4 tablespoons) unsalted butter, melted
- 3 large egg whites
- 2 teaspoons vanilla extract
Chicken Tenders
- 4-6 chicken breast tenders (skinless & boneless)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup all-purpose flour
- 1 teaspoon mustard powder
- ¼ teaspoon ground garlic or garlic powder
- ½ teaspoon sweet paprika
- 1/8 teaspoon cayenne pepper
Batter for Chicken Frying
- ¾ cup cold soda water
- Canola oil (for frying)
For Serving
- Maple syrup for dipping or drizzling
Instructions
- Prepare the Waffle Batter: In a large bowl, whisk together the all-purpose flour, powdered sugar, kosher salt, baking soda, and baking powder. In a separate bowl, combine the cultured lowfat buttermilk, melted unsalted butter, egg whites, and vanilla extract. Gradually mix the wet ingredients into the dry ingredients until just combined. Set aside to rest while preparing the chicken.
- Season and Prepare Chicken Tenders: Pat dry the chicken tenders with paper towels. Season with kosher salt and freshly ground black pepper. In a shallow dish, mix the all-purpose flour with mustard powder, ground garlic or garlic powder, sweet paprika, and cayenne pepper. Dredge each chicken tender in the seasoned flour mixture, shaking off excess.
- Make the Frying Batter and Fry Chicken: In a medium bowl, whisk the cold soda water into the remaining flour mixture to create a light batter. Heat canola oil in a deep fryer or large pot to 350°F (175°C). Dip each floured chicken tender into the soda water batter, then carefully place into the hot oil. Fry until golden brown and cooked through, about 4-6 minutes. Remove and drain on paper towels.
- Cook the Mini Waffles: Preheat a mini waffle iron according to manufacturer instructions. Pour or scoop small portions of the waffle batter to make mini waffles. Cook until golden brown and crisp on the outside, about 3-5 minutes. Remove and keep warm.
- Assemble on Sticks: Thread one mini waffle and one fried chicken tender onto a skewer or wooden stick, alternating as desired. Repeat to make multiple servings.
- Serve: Arrange the Mini Chicken and Waffles on a Stick on a platter. Serve with maple syrup for dipping or drizzling for a sweet and savory flavor balance. Enjoy warm.
Notes
- Use cold soda water in the frying batter to create a light, crispy coating for the chicken.
- You can substitute other neutral oils like vegetable or peanut oil for frying if preferred.
- Keep the fried chicken warm in a low oven while cooking the waffles to serve everything hot.
- Mini waffle irons can be found online or in specialty kitchen stores for perfect small waffles.
