MINI FRIED CHICKEN AND CHEDDAR JALAPENO WAFFLES
Provided by Kelsey Nixon
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- In a deep, medium-size pot, heat about 3 inches of oil over medium heat until temperature reads 350°F on a thermometer.
- Meanwhile, make the waffles. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, jalapeno, salt and 1 cup of the grated cheese.
- In a separate mixing bowl, beat the eggs, then whisk in the buttermilk and vegetable oil.
- Incorporate the wet ingredients into the dry ingredients and mix just until combined.
- Heat a waffle iron and spray with nonstick spray. Pour 1 1/2 cups of the batter into the waffle iron and cook until golden brown, about 5 minutes. (Follow the manufacturer's directions. You may need to adjust amount of batter based on your waffle iron.) Transfer the waffles to a wire rack set over a baking sheet and quarter. Repeat with the remaining batter.
- Make the fried chicken: In a medium bowl, whisk together the flour, cornstarch, salt, pepper to combine. Pour the buttermilk into a shallow baking dish.
- Toss the chicken pieces in the flour mixture to coat.
- Working in batches, dip the floured chicken into the buttermilk, then return it to the flour and toss to coat. Working in batches, add the breaded chicken to the hot frying oil. Don't crowd the pot with chicken, as it will bring down the temperature of the oil. Fry until golden brown and the chicken rises to the surface of the oil, 3 to 4 minutes. Remove the chicken from the oil and drain on a paper towel lined plate.
- Just before serving, turn the broiler to low. Scatter the remaining 1 cup grated cheese over the waffles and broil just until the cheese has melted, about 1 minute. Let cool slightly, then place a piece of chicken on top of a waffle square and secure with a toothpick.
- Serve immediately with hot sauce on the side.
MINI CHICKEN AND WAFFLES
Provided by Food Network Kitchen
Time 20m
Number Of Ingredients 0
Steps:
- Chicken and waffles are a match made in heaven - so why not chicken and waffle fries? To make this easy app, bake chicken nuggets and waffle fries as the labels direct. Top each waffle fry with a nugget, skewer with a toothpick and drizzle with spicy honey.
MINI CHICKEN AND WAFFLES ON A STICK
This Mini Chicken and Waffles Recipe is such a cute and delicious appetizer. These MINI CHICKEN AND WAFFLES ON A STICK are so fun and perfect for celebrating! Whether its the holidays or game day, these will wow any crowd. I love that these Mini Chicken and Waffles are the perfect size. So delicious with syrup!
Provided by Becky Hardin - The Cookie Rookie
Categories Appetizer
Time 40m
Number Of Ingredients 20
Steps:
- Set waffle iron to MEDIUM temperature.
- In a large bowl, whisk together flour, powdered sugar, salt, baking soda and baking powder. Add buttermilk, melted butter, egg whites and vanilla extract. Whisk until smooth.
- The waffle iron is hot enough when the waffle iron indicator is red (on my machine anyway).
- For a 9-inch waffle maker, use about half of the batter. (Follow the instructions per your waffle maker.) Close the lid and cook until waffle golden brown and still steaming.
- Repeat with remaining batter.
- Place a cooling rack over a baking sheet.
- Heat 2 cups of oil in a heavy skillet to 375°F.
- Season the chicken, on both sides, with salt & pepper.
- In a medium dish, whisk together flour, mustard powder, garlic powder, paprika and soda water.
- Dredge the chicken in the batter and let the excess drip off.
- Fry until chicken is golden brown on one side then flip the chicken, using tongs, and fry on the other side until it is golden brown and cooked through. Internal temperature should read 160°F. (The chicken breasts will continue to cook after removing from the heat.) Transfer the chicken to the cooling rack to drain.
- Cut each waffle square into fourths. Cut each chicken tender into fourths.
- Skewer one piece of chicken between two mini waffle squares onto an appetizer skewer.
- Serve immediately with a side of maple syrup (or drizzle the syrup over the chicken waffle appetizers).
- Enjoy!
Nutrition Facts : Calories 531 kcal, Carbohydrate 73 g, Protein 24 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 67 mg, Sodium 1466 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving
MINI HOT CHICKEN AND WAFFLE SLIDERS
If you like hot chicken, you'll love these mini sliders. The waffles are slightly sweet and pair perfectly with the salty chicken and spicy sauce. Dill pickles and slaw add tang and crunch, delivering the perfect bite. They're easy to make and I promise, they'll be the hit of the party! A fun addition to a brunch menu, and great for a football party alongside an ice cold beer.
Provided by NicoleMcmom
Categories Everyday Cooking More Meal Ideas Mini Foods Main Dishes Slider Recipes
Time 35m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
- Place 20 chicken nuggets in a single layer on the prepared baking sheet. Reserve any remaining nuggets for another use.
- Bake nuggets in the preheated oven for 6 minutes. Flip and bake until crispy, 5 to 7 minutes more.
- Meanwhile, prepare sauce: Heat butter, maple syrup, canola oil, brown sugar, paprika, cayenne, kosher salt, garlic powder, and black pepper in a small saucepan over medium-low heat, stirring constantly, until smooth and well combined, 3 to 5 minutes. If sauce thickens too much, reduce heat to low and whisk in 1 to 2 tablespoons water. Keep warm.
- As the sauce is cooking, toast waffles, then separate each one into 4 mini waffles.
- Assemble sliders: Place a chicken nugget on top of a waffle and top with 1 heaping teaspoon slaw. Drizzle with 1 teaspoon sauce, top with a pickle slice, and place a second waffle on top. Secure slider with a toothpick or skewer, if desired. Repeat to make remaining sliders. Serve with extra sauce.
Nutrition Facts : Calories 309 calories, Carbohydrate 29 g, Cholesterol 44.3 mg, Fat 17.4 g, Fiber 2.3 g, Protein 10.3 g, SaturatedFat 6.1 g, Sodium 1616.5 mg, Sugar 6.3 g
CHICKEN AND WAFFLES
Provided by Food Network Kitchen
Categories main-dish
Time 31m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat about 1 inch of oil in a large cast-iron or heavy-bottomed skillet over high heat. Whisk the hot sauce and egg in a medium bowl; toss the chicken in the mixture to coat.
- Combine the flour, poultry seasoning, and salt and pepper to taste in a medium bowl. Set aside 3 tablespoons seasoned flour in a separate bowl; dredge the chicken in the remaining seasoned flour until coated, shaking off any excess.
- Place the chicken in the hot oil and fry until golden and cooked through, 2 to 3 minutes per side, turning once. Transfer to a rack to cool slightly; discard the oil.
- Melt the butter in the same skillet and whisk in the reserved seasoned flour until smooth. Whisk in the scallions, then slowly pour in the broth. Bring to a simmer, whisking until the gravy is smooth. Meanwhile, toast the waffles.
- Place a waffle on each plate and drizzle with maple syrup. Top with chicken and gravy and garnish with scallions.
- Photography by Antonis Achilleos
Nutrition Facts : Calories 865, Fat 68 grams, SaturatedFat 15 grams, Cholesterol 150 milligrams, Sodium 677 milligrams, Carbohydrate 32 grams, Fiber 1 grams, Protein 34 grams
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- In a deep, medium-size pot, heat about 3 inches of oil over medium heat until it reads 350°F on a thermometer.
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- Toss the chicken pieces in the flour mixture to coat. Working in batches, dip the floured chicken into the buttermilk, then return it to the flour and toss to coat.
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