Mini Chicken and Waffle Skewers

The first time I made these Mini Chicken and Waffle Skewers, it was for a casual Sunday brunch with friends. I was looking for something that felt a little special, a bit indulgent, but still easy enough to manage while entertaining. Let me tell you, they were an absolute sensation! The platter was practically licked clean before the main course even hit the table. My kids, who can be notoriously picky, devoured them, their little faces smeared with maple syrup and pure joy. There’s something undeniably magical about the combination of crispy, savory fried chicken and fluffy, sweet waffles, all conveniently presented on a stick. It’s the perfect marriage of textures and flavors – the salty crunch of the chicken, the soft chewiness of the waffle, and the sweet, sticky embrace of maple syrup. Since that first success, these skewers have become a go-to for everything from game day gatherings to holiday appetizer spreads. They’re interactive, fun to eat, and always impress. The beauty of this recipe lies not just in its deliciousness, but also in its versatility and the sheer delight it brings to anyone who tries them. It’s more than just food; it’s a conversation starter, a crowd-pleaser, and a guaranteed way to bring smiles to faces. This recipe, refined over several iterations, is my tried-and-true method for achieving mini chicken and waffle perfection every single time.

Ingredients

Here’s what you’ll need to create these irresistible Mini Chicken and Waffle Skewers:

• For the Crispy Chicken:
  • 1.5 lbs Boneless, Skinless Chicken Breasts or Thighs: Cut into 1-inch cubes. Thighs offer more flavor and moisture, while breasts are leaner. Ensure they are patted thoroughly dry for optimal crispiness.
  • 1 cup Buttermilk: For marinating the chicken, tenderizing it, and helping the coating adhere. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5-10 minutes.
  • 1 tsp Hot Sauce (e.g., Tabasco or Frank’s RedHot): Optional, for a subtle kick in the marinade. Adjust to your preferred spice level.
  • 1.5 cups All-Purpose Flour: The base of our crispy coating.
  • 1/2 cup Cornstarch: Mixed with flour, this is key to achieving an extra-crispy texture.
  • 2 tsp Smoked Paprika: Adds a lovely smoky flavor and color to the chicken coating.
  • 1 tsp Garlic Powder: For a foundational savory, aromatic note.
  • 1 tsp Onion Powder: Complements the garlic powder, adding depth of flavor.
  • 1 tsp Cayenne Pepper (or to taste): Provides a gentle warmth. Feel free to adjust or omit based on your spice preference.
  • 1 tsp Salt: Essential for seasoning the chicken properly.
  • 1/2 tsp Black Pepper: Freshly ground is always best for maximum flavor.
  • Vegetable Oil or Canola Oil, for frying: Approximately 3-4 cups, or enough to reach about 1-inch depth in your frying pan. Choose an oil with a high smoke point.
• For the Mini Waffles:
  • 1 box (approx. 10-12) Frozen Mini Waffles: Such as Eggo Minis or a similar brand. This is the easiest and quickest option. Ensure they are the bite-sized variety.
  • Alternatively, homemade mini waffles: If you have a mini waffle maker, you can use your favorite waffle batter. You’ll need enough batter for about 24-30 mini waffles.
• For Assembling and Glazing:
  • 24-30 Small Wooden Skewers (approx. 4-6 inches long): Bamboo skewers work perfectly. If using longer skewers, you can cut them down.
  • 1/2 cup Pure Maple Syrup: For drizzling. Use good quality, real maple syrup for the best flavor. Grade A Dark Robust (formerly Grade B) is excellent.
  • Optional Garnish: Fresh Parsley or Chives, chopped: Adds a pop of color and freshness.
  • Optional Garnish: Powdered Sugar: For a classic sweet dusting.

Instructions

Follow these steps carefully to create your delicious Mini Chicken and Waffle Skewers:

1. Prepare and Marinate the Chicken:
a. Cut the boneless, skinless chicken into uniform 1-inch cubes. Uniformity ensures even cooking.
b. In a medium bowl, combine the buttermilk and hot sauce (if using).
c. Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged.
d. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours. This step tenderizes the chicken and helps the coating stick. Do not marinate for too long, as the acidity can start to break down the chicken texture.

2. Prepare the Breading:
a. In a separate shallow dish or a large resealable plastic bag, whisk together the all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix thoroughly to ensure the seasonings are evenly distributed. This seasoned flour is crucial for a flavorful crust.

3. Bread the Chicken:
a. Remove the chicken pieces from the buttermilk marinade one by one, allowing any excess buttermilk to drip off. Do not pat them dry at this stage; the remaining moisture helps the flour adhere.
b. Transfer the chicken pieces to the seasoned flour mixture. Toss well to coat each piece completely. If using a bag, seal it and shake vigorously.
c. For an extra-crispy coating (optional double dredge): Dip the flour-coated chicken pieces back into the buttermilk briefly, then back into the flour mixture again, ensuring a second, thicker coat.
d. Place the breaded chicken pieces on a wire rack set over a baking sheet. Let them rest for about 10-15 minutes. This helps the coating set and adhere better during frying, resulting in a crispier finish.

4. Cook the Mini Waffles:
a. While the chicken is resting, prepare the mini waffles according to the package instructions. This usually involves toasting them in a toaster or baking them in an oven until they are golden brown and slightly crisp.
b. If using homemade mini waffles, cook them in your mini waffle maker until golden and cooked through.
c. Set the cooked waffles aside. If they cool too much, you can briefly rewarm them before assembling.

5. Fry the Chicken:
a. In a large, heavy-bottomed skillet or Dutch oven, pour vegetable or canola oil to a depth of about 1 inch.
b. Heat the oil over medium-high heat until it reaches a temperature of 350-360°F (175-180°C). Use a cooking thermometer for accuracy. If you don’t have a thermometer, a small piece of breading dropped into the oil should sizzle vigorously and turn golden in about a minute.
c. Carefully place the breaded chicken pieces into the hot oil, working in batches. Do not overcrowd the pan, as this will lower the oil temperature and result in greasy, unevenly cooked chicken. Leave some space between each piece.
d. Fry the chicken for about 3-5 minutes per side, or until golden brown, crispy, and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
e. Once cooked, use a slotted spoon to remove the chicken pieces from the oil and transfer them to a clean wire rack set over a baking sheet to drain any excess oil. This helps maintain their crispiness. Sprinkle lightly with a tiny bit more salt immediately after they come out of the oil, if desired.

6. Assemble the Skewers:
a. Once the chicken is cooked and the waffles are ready, it’s time to assemble.
b. Thread one piece of crispy chicken onto a small wooden skewer.
c. Follow with one mini waffle.
d. You can add another piece of chicken if your skewers are long enough and you prefer more chicken per skewer, or simply do chicken-waffle. A common pattern is waffle-chicken-waffle or chicken-waffle-chicken for a heartier bite. For truly “mini” skewers, one piece of chicken and one waffle piece (perhaps a waffle quartered if they are larger “mini” waffles) works well. Aim for 2-3 items per skewer.
e. Repeat until all chicken and waffles are used.

7. Glaze and Serve:
a. Arrange the assembled Mini Chicken and Waffle Skewers on a serving platter.
b. Warm the maple syrup slightly. This makes it easier to drizzle.
c. Generously drizzle the warm maple syrup over the skewers just before serving.
d. If desired, garnish with chopped fresh parsley or chives for a touch of color and freshness, or a light dusting of powdered sugar for extra sweetness.
e. Serve immediately while the chicken is warm and crispy, and the waffles are tender.

Nutrition Facts

(Approximate values per skewer, assuming 24 skewers from the recipe, each with one piece of chicken and one mini waffle. Actual values can vary based on specific ingredients and portion sizes.)

• Servings: Approximately 24-30 mini skewers
• Calories per skewer (approximate): 90-120 kcal
  • Description: This provides a general idea of the energy content per skewer, making it easier to manage intake if counting calories.
• Protein (approximate): 5-7g per skewer
  • Description: Primarily from the chicken, protein is essential for muscle repair and satiety.
• Carbohydrates (approximate): 8-10g per skewer
  • Description: Mainly from the waffle and the maple syrup, providing quick energy.
• Fat (approximate): 3-5g per skewer
  • Description: Comes from the chicken (especially if using thighs) and the oil used for frying.
• Sodium (approximate): 150-200mg per skewer
  • Description: Contributed by the salt in the breading and potentially from the processed waffles. Be mindful if on a low-sodium diet.

Preparation Time

• Total Estimated Time: Approximately 1 hour 15 minutes to 1 hour 45 minutes
• Short Description: This includes active preparation, marinating, cooking, and assembly.
  • Chicken Marinating Time: 30 minutes (minimum) to 4 hours (can be done ahead).
  • Active Prep Time (cubing chicken, mixing breading, etc.): 20-25 minutes.
  • Chicken Resting Time (after breading): 10-15 minutes.
  • Cooking Time (waffles and chicken in batches): 30-45 minutes.
  • Assembly Time: 10-15 minutes.
    Planning accordingly, especially the marinating step, will streamline the process. Much of the work can be done in stages.

How to Serve

These Mini Chicken and Waffle Skewers are incredibly versatile. Here are some delightful ways to serve them:

• As an Appetizer:
  • Arrange them artfully on a large platter.
  • Provide small dipping bowls of extra maple syrup.
  • Consider offering a spicy maple syrup (maple syrup mixed with a dash of hot sauce or sriracha) or hot honey for those who like an extra kick.
  • A creamy dipping sauce like a honey mustard or a spicy aioli can also be a fantastic accompaniment.
• For Brunch:
  • Serve alongside a fresh fruit salad to balance the richness.
  • Pair with a pitcher of mimosas or bloody marys for an adult brunch.
  • Include them as part of a larger brunch buffet spread.
• At Parties (Game Day, Birthdays, Casual Get-Togethers):
  • They are perfect finger food – no utensils required!
  • Set up a “skewer station” where guests can drizzle their own syrup or choose their dipping sauces.
  • Their visual appeal makes them a centerpiece on any party table.
• Kid-Friendly Option:
  • Kids adore food on a stick!
  • Ensure the chicken pieces are not too spicy (omit or reduce cayenne).
  • Serve with a side of fruit or simple veggie sticks.
• Serving Temperature:
  • These are best served warm to enjoy the crispy chicken and soft waffle texture.
  • If they cool down, you can briefly rewarm them in an oven at a low temperature (around 250°F or 120°C) for a few minutes, being careful not to dry them out or make the waffles too hard.
• Garnish Options:
  • Fresh Herbs: Chopped parsley or chives add a vibrant green and a hint of freshness.
  • Powdered Sugar: A light dusting enhances the sweet aspect and visual appeal.
  • Microgreens: For an elegant touch if serving at a more formal gathering.

Additional Tips

To ensure your Mini Chicken and Waffle Skewers are the best they can be, consider these helpful tips:

1. Chicken Choice Matters: While chicken breasts are commonly used, boneless, skinless chicken thighs will yield more tender and flavorful results due to their higher fat content. Cut them into consistent 1-inch pieces for even cooking.
2. Don’t Skip the Buttermilk Soak: Marinating the chicken in buttermilk not only tenderizes it but also helps the flour coating adhere much better, leading to a crispier crust. Even 30 minutes makes a difference.
3. Double Dredge for Extra Crunch: For an exceptionally crispy coating, after the first dredge in seasoned flour, dip the chicken pieces briefly back into the buttermilk, then dredge them in the flour mixture again. This creates more layers and texture.
4. Maintain Oil Temperature: Use a cooking thermometer to keep your frying oil consistently between 350-360°F (175-180°C). If the oil is too cool, the chicken will absorb too much oil and become greasy. If it’s too hot, the outside will burn before the inside is cooked.
5. Don’t Overcrowd the Pan: Fry the chicken in batches. Overcrowding lowers the oil temperature significantly, leading to soggy, unevenly cooked chicken. Give each piece some space to crisp up beautifully.
6. Rest Before and After Frying: Letting the breaded chicken rest on a wire rack for 10-15 minutes before frying helps the coating set. Draining the cooked chicken on a wire rack after frying (instead of on paper towels) allows air to circulate, keeping the bottom from getting soggy.
7. Warm Syrup is Key: Gently warm your maple syrup before drizzling. Warm syrup flows better, coats the skewers more evenly, and enhances the overall warm, comforting experience of the dish.
8. Customize Your Spice: The beauty of homemade is customization. Adjust the amount of cayenne pepper, hot sauce in the marinade, or even add other spices like a pinch of chipotle powder for smokiness or blackening seasoning for a Cajun twist.

FAQ Section

Here are answers to some frequently asked questions about making Mini Chicken and Waffle Skewers:

Q1: Can I make these Mini Chicken and Waffle Skewers ahead of time?
A: Components can be prepped ahead, but assembly and serving are best done fresh. You can marinate the chicken up to 4 hours in advance. The seasoned flour can be mixed and stored in an airtight container. Cooked chicken can be made a few hours ahead and kept warm in a low oven (around 200°F/93°C) or reheated, but it will lose some crispness. Waffles are best toasted just before assembly. For optimal results, fry the chicken and assemble the skewers just before serving.

Q2: Can I bake the chicken instead of frying it for a healthier option?
A: Yes, you can bake the chicken. It won’t be as traditionally crispy as fried chicken, but it’s a healthier alternative. Preheat your oven to 400°F (200°C). Place the breaded chicken on a wire rack set on a baking sheet (this helps air circulate). Spray the chicken lightly with cooking spray. Bake for 15-20 minutes, flipping halfway, until golden and cooked through (165°F/74°C internal temperature).

Q3: What kind of mini waffles work best for these skewers?
A: Frozen store-bought mini waffles (like Eggo Minis or similar brands) are the most convenient and work perfectly. They toast up quickly and are the right size. If you have a mini waffle maker and prefer homemade, that’s also a great option! Just ensure they are small enough to be bite-sized on the skewer.

Q4: How do I store and reheat leftovers?
A: Store leftover skewers (if any!) in an airtight container in the refrigerator for up to 2 days. To reheat, it’s best to remove the chicken and waffles from the skewers. Reheat the chicken in an oven or air fryer at 350°F (175°C) for 5-10 minutes until warmed through and crispy. Re-toast the waffles separately. Then, reassemble if desired, or serve components separately. Microwaving is not recommended as it will make the breading and waffles soggy.

Q5: Can I make these gluten-free?
A: Absolutely! For a gluten-free version, use a good quality gluten-free all-purpose flour blend (one that contains xanthan gum or add it separately) for the chicken breading. Ensure your cornstarch is certified gluten-free. For the waffles, use store-bought gluten-free mini waffles or make your own with a gluten-free waffle batter.

Q6: I don’t have buttermilk. What can I use as a substitute?
A: You can easily make a buttermilk substitute. For every 1 cup of milk (dairy or non-dairy like almond or soy milk), stir in 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes at room temperature until it slightly curdles and thickens. This will work well for tenderizing the chicken.

Q7: Are these Mini Chicken and Waffle Skewers kid-friendly?
A: Yes, they are generally very kid-friendly! The combination of chicken and waffles is often a hit with children. To make them even more appealing for sensitive palates, you can omit the hot sauce from the marinade and reduce or omit the cayenne pepper in the breading. The bite-sized nature and presentation on a skewer also add to their kid appeal.

Q8: Can I use a different type of syrup or glaze?
A: Definitely! While classic maple syrup is traditional, feel free to experiment. Hot honey is a fantastic option for a sweet and spicy kick. A bourbon-infused maple syrup could be great for an adult version. You could even try a fruit-based syrup like blueberry or strawberry for a different flavor profile, though it would move away from the classic chicken and waffles taste. A light dusting of powdered sugar can also replace or complement the syrup.

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