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mini fried chicken and waffles

Course Appetizer
Cuisine American
Keyword appetizer, brunch, chicken, friend chicken, waffles
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 people as an appetizer

Ingredients

waffles

  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sea salt
  • 2 cups almond milk any milk will do
  • 1 tablespoon lemon juice
  • 6 tablespoons unsalted butter melted
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • cooking spray to coat waffle iron

fried chicken

  • 1.5 lbs chicken tenderloins sliced into 1-inch pieces (each tenderloin equals about 4 pieces)
  • 1 large egg
  • 2 tablespoons almond milk any milk will do
  • 1 cup all-purpose flour
  • 1 teaspoon sea salt
  • 1 teaspoons black pepper
  • 2 teaspoons garlic powder
  • 1 tablespoon cajun seasoning like Tony Chachere’s seasoning
  • canola or vegetable oil for frying
  • maple syrup

Instructions

  1. Preheat oven to 200F.
  2. Make your waffle batter: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and sea salt. In a separate bowl, mix together almond milk, lemon juice, melted butter, eggs, and vanilla extract. Whisk wet ingredients into dry ingredients until batter is completely smooth.
  3. Cook your waffles: Set waffle iron to your preferred setting then coat waffle iron plates with cooking spray. Cook waffles to your liking! Since you'll be cooking the waffles in batches, once one set of waffles is done, place them on a baking sheet in the oven (preheated to 200F) to keep warm.
  4. Start heating your oil to 350F either in a deep fryer or cast iron pot with oil thermometer. If using a deep fryer, fill the oil up until just below the max fill line. If using a cast iron pot, you want about 2-3 inches of oil so the chicken can be fully submerged.
  5. Prep your chicken: Whisk together egg and milk in a small bowl. Mix together flour, sea salt, pepper, garlic powder, and cajun seasoning in a medium bowl. Using tongs, dip a 1-inch size piece of chicken tenderloin in the egg mixture then dredge it through the flour mixture, making sure to coat all sides. Place coated chicken on a plate or baking sheet while you coat the remaining chicken.
  6. Fry your chicken: Hopefully by now, your oil is heated to 350F. Using tongs, carefully place half the coated chicken in the deep fryer basket or oil if using a pot. Cook for about 6 minutes. Remove fried chicken from oil (using a slotted spoon if not using a deep fryer basket) and let drain on a cooling rack placed inside a baking sheet lined with paper towels (to absorb excess oil). Let the oil heat back up to 350 then repeat cooking steps with remaining chicken.
  7. Once you know how many pieces of chicken you have, slice your waffles up into that same number of bite sized (1-inch) pieces. I had one leftover waffle which Tom enjoyed as a snack 🙂
  8. assemble your mini fried chicken and waffles: Stick a piece of chicken on your hors’ d’oeuvre/cocktail pick followed by a bite sized piece of waffle. Place on a serving plate then repeat until the chicken and waffles are gone. Once all the mini fried chicken and waffles are plated, slowly drizzle maple syrup over them. BOOM ALL DONE.