Ingredients
- Chicken Breast: Boneless, skinless chicken breast, the star of our savory bites. Provides lean protein and a delicious, meaty texture.
- Mini Waffles: Frozen mini waffles, the perfect bite-sized vessel for our chicken. Choose your favorite brand and flavor – plain, buttermilk, or even cinnamon will work!
- Buttermilk: Used to marinate the chicken, buttermilk tenderizes the meat and adds a subtle tang.
- All-Purpose Flour: Forms the base of our crispy coating, ensuring a golden-brown and crunchy exterior.
- Cornstarch: Adds extra crispiness to the chicken coating, creating a light and airy texture.
- Spices (Paprika, Garlic Powder, Onion Powder, Black Pepper, Salt, Cayenne Pepper): A blend of spices to season the chicken and create a flavorful, savory profile with a hint of warmth. Paprika adds color and mild smokiness, garlic and onion powder provide savory depth, black pepper and salt enhance the overall flavor, and cayenne pepper adds a touch of heat.
- Vegetable Oil: For frying the chicken, vegetable oil has a neutral flavor and high smoke point, perfect for achieving crispy results.
- Maple Syrup: The classic pairing for chicken and waffles! Pure maple syrup adds a touch of sweetness that perfectly complements the savory chicken.
- Hot Sauce (Optional): For those who like a little kick, hot sauce adds a spicy dimension to the maple syrup drizzle. Choose your favorite brand and heat level.
- Fresh Parsley (Optional): For garnish, chopped fresh parsley adds a pop of color and a fresh, herbaceous note.
Instructions
- Prepare the Chicken: Begin by cutting the chicken breast into bite-sized pieces, about 1-inch cubes. You want them to be small enough to sit comfortably on top of a mini waffle. Place the chicken pieces in a bowl and pour buttermilk over them, ensuring all pieces are coated. This buttermilk marinade is key to tenderizing the chicken and adding flavor. Let the chicken marinate in the refrigerator for at least 30 minutes, or up to 2 hours for even better flavor and tenderness. The longer it marinates, the more flavorful and juicy your chicken will be.
- Prepare the Coating: While the chicken is marinating, prepare the dry coating. In a separate bowl, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Ensure all the spices are evenly distributed throughout the flour mixture. The cornstarch is essential for achieving that extra crispy texture that makes these bites so irresistible.
- Coat the Chicken: Remove the chicken pieces from the buttermilk marinade, letting any excess buttermilk drip off. Do not pat the chicken dry, as the moisture from the buttermilk helps the flour mixture adhere. Working in batches, dredge each piece of chicken in the flour mixture, ensuring it is fully coated on all sides. Press the flour mixture lightly onto the chicken to ensure it sticks well. Set the coated chicken pieces aside on a plate or baking sheet.
- Fry the Chicken: Heat vegetable oil in a large skillet or deep fryer over medium-high heat. You’ll want enough oil to submerge the chicken pieces, about 1-2 inches deep. To test if the oil is hot enough, carefully drop a small pinch of the flour mixture into the oil – it should sizzle immediately and turn golden brown within seconds. Once the oil is hot, carefully add the coated chicken pieces to the hot oil in batches, being careful not to overcrowd the skillet. Overcrowding can lower the oil temperature and result in soggy, less crispy chicken. Fry the chicken for about 4-6 minutes per batch, turning occasionally, until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
- Drain the Chicken: Once the chicken is cooked and golden brown, remove it from the skillet using a slotted spoon or tongs and place it on a wire rack lined with paper towels to drain excess oil. The wire rack allows air to circulate around the chicken, keeping it crispy on all sides, rather than becoming soggy from sitting directly on paper towels.
- Prepare the Waffles: While the chicken is frying, prepare the mini waffles according to package instructions. You can toast them in a toaster, toaster oven, or even a regular oven until they are heated through and slightly crispy. If you want extra crispy waffles, you can lightly brush them with melted butter and bake them in the oven for a few minutes longer.
- Assemble the Bites: Once the chicken and waffles are ready, it’s time to assemble the Mini Chicken and Waffle Bites. Place a piece of fried chicken on top of each mini waffle. You can gently press the chicken down slightly to secure it to the waffle.
- Drizzle with Syrup (and Hot Sauce): In a small bowl, whisk together maple syrup and hot sauce (if using). The hot sauce adds a wonderful kick that balances the sweetness of the maple syrup and the savory chicken. Drizzle the maple syrup mixture generously over the assembled chicken and waffle bites.
- Garnish and Serve: Garnish the Mini Chicken and Waffle Bites with chopped fresh parsley, if desired, for a pop of color and freshness. Serve immediately while the chicken is hot and crispy and the waffles are warm and fluffy. These bites are best enjoyed fresh, but can be kept warm in a low oven (200°F or 95°C) for a short period if needed.
Nutrition
- Serving Size: one normal portion
- Calories: 200
- Fat: 12g