Miniature waffles, topped with crispy chicken bites, and a sweet ‘n’ tangy syrup are the perfect finger food for any occasion!
Today is an extra special post, as it is part of a SURPRISE virtual baby shower, hosted by Terri of Love and Confections, for a fellow food blogger, Angie of Big Bear’s Wife, who just welcomed her bouncing bundle of baby boy to the world! Angie is a lover of all things Disney, and all things southern food, so what could be a better baby shower food than mini chicken and waffles?!? As a fairly new mom and food blogger, myself, I am so excited for the journey that Angie is about to embark on. It’s no easy feat, but it is worth every sleepless night, every shower missed, every meal ordered out, every time you look at that little being that you created. Congratulations, Angie & Big Bear!
Should I be embarrassed to say that I had never previously had chicken and waffles? I know it’s served at places around here, and I’ve even been to a Waffle House a time or two. But I’ve never tried it. Which I’ve learned now, is such a shame! Because holy yum! I mean, meat and carbs with a sweet and spicy syrup – how could anyone not love that?? Tell me how?!?!
I have been coveting a mini waffle maker for awhile now, to make waffle-y things for the baby, but…apparently they are next to impossible to find anymore. I mean, they have commercial ones that’ll run a couple hundred dollars, but…No. That’s not happening. And when I say mini, I don’t mean just small. I mean the little tiny waffles that are about 2 inches in diameter. Because…adorable. And perfect for appetizers like this, or making a whole array of finger foods for my little. So, because the mini waffle maker is being an elusive beast, I opted to go ahead with the recipe and use organic frozen (apple cinnamon) waffles, instead. And I have no regrets.
If you are one of the lucky ones who nabbed a mini waffle maker before they all became unavailable, then definitely make your own little minis. But, if you don’t have one or don’t care to mess with it, let me just tell you that the frozen variety work juuuust perfectly. And the little has been enjoying the extras for breakfast this week.
And that chicken. Ohmygoodness, that double crisped chicken. I think a key factor in the whole chicken-and-waffles combo – besides the syrup, of course – is that the chicken be crisp on the outside. You know…texture variety and all. Then there is the syrup. Honey, maple syrup, Dion mustard, and – if you like a little spice – a dash of hot sauce. And we all know I love some spice.
You can choose any flavor of waffle…buttermilk, whole wheat, apple cinnamon…but I thought the apple cinnamon worked really well with the flavor profile of this dish. I think J was more interested in dipping the chicken bites into the syrup than anything. That just meant more of the waffles for Nat, and there were no complaints from my little carb-loving girl.
I, however, enjoyed them in their entirety. Each perfect bite of waffle, chicken, and delectable syrup.
Annnnd, now I want more of them. Anyone wanna deliver to me at work? No? Ok. But at least make these mini chicken & waffles for yourself.
Check out the links below for more delicious eats in honor of Angie!
Miniature waffles, topped with crispy chicken bites, and a sweet 'n' tangy syrup are the perfect finger food for any occasion!
- ½ cup cornstarch
- ½ cup all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp black pepper
- 1 egg lightly beaten
- ¼ cup water
- 2 boneless, skinless chicken breasts, cut into bite sized pieces
- Oil for frying (canola, peanut, or olive oil all work well)
- ¼ cup honey
- ¼ cup Dijon mustard
- 2 Tbsp maple syrup
- 1 Tbsp white wine vinegar
- 1 tsp hot sauce, if desired (I used Louisiana Hot Sauce)
- salt and pepper, to taste
- 16-20 mini waffles*
Combine cornstarch, flour, baking soda, salt, and pepper in a large bowl. Add egg and water and stir to combine. If the batter seems to thick, add more water, a few tablespoons at a time. You don't want it to be runny, but you want it to be thin enough to easily coat the chicken pieces. Add chicken pieces and stir to coat.
Now pour about 1 inch of oil into the bottom of a large skillet and heat over medium high, until it is very hot. (Ideally you want it to reach about 400 degrees F.) Reduce the heat slightly just before adding the chicken pieces, so you don't burn them.
Meanwhile, combine the honey, Dijon mustard, maple syrup, and white wine vinegar to a small mixing bowl. Stir until combined. Add hot sauce, if desired, and season with salt and pepper, to taste, and set aside.
Once the oil is nice and hot, add half of the chicken pieces in a single layer, not touching each other, and fry for 2-3 minutes per side, until nice and browned. Remove chicken pieces to a paper towel-lined plate. Repeat with the remaining chicken pieces.
Return half of the chicken pieces to the skillet a second time for about 2 minutes per side, until crispy and golden. Remove to a paper towel lined plate to drain, again and repeat with the remaining chicken pieces.
While the chicken is draining and cooling off some, toast your mini waffles in a toaster until golden, crisp, and warm.
To assemble place your separated mini waffles on a plate, top with 1-2 pieces of chicken, and drizzle with the syrup. Place a toothpick through the chicken and waffle told hold them together, if desired.
*I used these waffles
Source: The Charming Detroiter
Please take some time to check out all the amazing recipes we made for Angie’s virtual baby shower!
Appetizers & Salads:
Creamy Grape Salad with Toasted Pecans from Unsophisticook.
Mini Chicken and Waffles from Sweet Beginnings.
Pimento Cheese Stuffed Buttermilk Biscuits from It’s Yummi.
Savory Cucumber Melon Salad with Honey Thyme Vinaigrette from Cooking in Stilettos.
Spicy Southern Deviled Eggs from This Gal Cooks.
American Pierogi Casserole from Rants From My Crazy Kitchen.
Chicken Satay Skewers with Peanut Butter Sauce from Culinary Adventures with Camilla.
Pimento Cheese Tomato Ham Sliders from Honey and Birch.
Banana Pudding Layered Dessert from High Heels and Grills.
Brookies from Baked Bree.
Caramel Corn from The Redhead Baker.
Caramel Pecan Cheesecake from Cooking with Carlee.
Chocolate Chip Clouds from All Day I Dream About Food.
Lemon Donuts with Raspberry Glaze from Ashlee Marie
Low Carb Chocolate Peanut Butter Stuffed Cupcakes from Sugar-Free Mom.
Mickey Mouse Candy Pops from The Decorated Cookie.
Pumpkin Cheesecake Brownie Bars from The Bitter Side of Sweet.
Small Batch Rhubarb Strawberry Jam from The JavaCupcake Blog
Classic Yellow Butter Cake with Fudgy Chocolate Icing from That Skinny Chick Can Bake.
Yellow Cupcakes with Peach Cream Cheese Frosting from Cookie Dough and Oven Mitt.
Worms and Dirt Cookie Cups from Cupcakes & Kale Chips.