These Mini Fried Chicken and Waffles are a fun, bite-sized twist on a classic favorite, perfect for brunch or appetizer platters.
Crispy, protein-packed chicken pairs with fluffy, fiber-rich waffles and a touch of maple honey butter, offering a balance of healthy fats and satisfying flavors.
Quick to assemble and versatile, it’s an everyday-friendly recipe that delights the whole family.

Mini Fried Chicken Waffles
Equipment
- Large mixing bowl (1)
- Medium mixing bowl (1)
- Deep skillet or saucepan – 1
- Tongs – 1 set
- Baking sheet – 1
- Parchment or towel-lined plate – 1
- Whisk or hand mixer – 1
Ingredients
For the Chicken:
- 2 large boneless chicken breasts cut into 1½-inch pieces
- 2 cups 470 ml buttermilk
For Maple Honey Butter:
- ¼ cup 60 g unsalted butter, softened
- 1½ tablespoons 22 ml honey
- 1 tablespoon 15 ml maple syrup
- Pinch of salt
For Fried Chicken Coating:
- 1 cup 125 g all-purpose flour
- ½ cup 70 g cornstarch
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon freshly ground black pepper
- 2 cups 470 ml vegetable oil
For Assembly:
- 30 mini waffles frozen or homemade
- Honey for drizzling
- Fresh chives for garnish
Instructions
- Prepare the Chicken for Marination: Start by trimming any excess fat from the chicken breasts and cutting them into evenly sized 1½-inch (4 cm) pieces. This ensures that each piece cooks at the same rate and maintains consistent crispiness. Place the chicken pieces in a large mixing bowl. Pour in 2 cups of buttermilk, making sure every piece is fully submerged. Stir gently to coat each piece evenly. Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 6 hours, or overnight if possible. This step tenderizes the chicken while infusing it with flavor, ensuring juicy and succulent bites.
- Make the Maple Honey Butter: While the chicken marinates, prepare the sweet, creamy topping. In a medium-sized mixing bowl, add ¼ cup (60 g) of unsalted butter softened to room temperature. Add 1½ tablespoons (22 ml) of honey, 1 tablespoon (15 ml) of maple syrup, and a small pinch of salt. Use a whisk or hand mixer to beat the mixture until it becomes smooth, creamy, and well combined. Taste and adjust the sweetness if desired. Set aside at room temperature, or refrigerate if preparing in advance. This butter will melt slightly over the warm waffles, adding a rich, sweet flavor that complements the fried chicken perfectly.
- Prepare the Flour Coating for Fried Chicken: In a wide, shallow bowl or plate, combine 1 cup (125 g) of all-purpose flour with ½ cup (70 g) of cornstarch. Add 2 teaspoons of garlic powder, 2 teaspoons of smoked paprika, 1 teaspoon of salt, ½ teaspoon of onion powder, and ½ teaspoon of freshly ground black pepper. Stir all ingredients thoroughly to ensure an even mixture. This coating mixture is essential for creating the signature golden, crunchy exterior of the fried chicken pieces. You can also customize the spice blend slightly to suit your taste preferences.
- Heat the Oil for Frying: Choose a deep skillet or medium saucepan that allows the chicken pieces to cook without overcrowding. Pour in 2 cups (470 ml) of vegetable oil, enough to submerge the chicken halfway. Heat the oil over medium-high heat until it reaches around 350°F (175°C). If you don’t have a thermometer, test by dropping a small pinch of flour into the oil—if it sizzles immediately, the oil is ready. Proper oil temperature is key to achieving a crisp coating without making the chicken greasy.
- Coat the Chicken in Flour Mixture: Remove a few pieces of chicken from the buttermilk, allowing any excess liquid to drip off. Dredge each piece thoroughly in the prepared flour mixture, pressing lightly to ensure the coating sticks evenly. Shake off any excess flour before adding the chicken to the hot oil. Repeat with a few more pieces, but avoid crowding the pan, which can lower the oil temperature and result in soggy chicken.
- Fry the Chicken Until Golden and Crispy: Carefully place the coated chicken pieces into the hot oil. Fry for approximately 3–5 minutes per side, or until each piece is golden brown and crisp. Use tongs to turn the chicken gently, ensuring all sides cook evenly. Once cooked, transfer the chicken to a towel-lined plate to drain excess oil. Repeat the frying process with the remaining chicken, keeping the cooked pieces warm in a low oven if needed. The result should be juicy chicken inside with a crunchy, flavorful crust outside.
- Toast the Mini Waffles: While the chicken is frying, preheat your oven to 375°F (190°C). Arrange 30 mini waffles on a baking sheet in a single layer. Bake for 12–15 minutes, or until the waffles are heated through and lightly crisp on the outside. Toasting the waffles enhances their texture, preventing sogginess once topped with chicken and butter. Remove from the oven and keep warm until ready to assemble.
- Assemble the Mini Chicken and Waffles: Spread a small amount of the prepared maple honey butter onto each warm mini waffle, allowing it to melt slightly. Place one piece of fried chicken on top of each buttered waffle. For extra sweetness, drizzle a little honey over the chicken and sprinkle fresh, chopped chives on top for a subtle onion flavor and bright presentation.
- Serve and Enjoy Immediately: Serve the mini chicken and waffles immediately while still warm and crispy. These bite-sized treats are perfect as an appetizer, brunch item, or party finger food. Encourage guests to enjoy them with a napkin, as the maple honey butter and honey drizzle add a delicious sticky sweetness. Leftovers, if any, can be stored and reheated carefully to maintain crispiness.
Notes
- Marinate chicken for at least 6 hours or overnight for tender, juicy pieces.
- Cut chicken into evenly sized pieces to ensure uniform cooking.
- Avoid overcrowding the frying pan to maintain oil temperature and crispiness.
- Use either homemade or frozen mini waffles; warm and lightly toast before assembly.
- Prepare maple honey butter in advance and bring to room temperature before serving.
- Shake off excess buttermilk before dredging in flour to prevent clumping.
- Fresh chives add color and a subtle onion flavor that balances sweet and savory.
- Double-dredging the chicken can create an extra-crispy coating.
- Maintain oil temperature around 350°F (175°C) for golden, crisp chicken.
- Serve immediately after assembly for best texture and flavor.
Chef’s Secrets: Insider Cooking Techniques
Achieving the perfect bite-sized fried chicken begins with technique.
Always shake off excess buttermilk before dredging the chicken in the flour mixture; too much liquid can cause clumping and uneven frying.
For extra crunch, try a double-dredge method coat the chicken, dip back briefly into the buttermilk, then coat again.
Maintaining oil temperature around 350°F (175°C) ensures golden, crisp exteriors while keeping the interior moist.
Toasting waffles in the oven rather than a toaster allows even warming without drying them out.
Finally, allowing the maple honey butter to soften at room temperature ensures it spreads easily and melts beautifully over the warm waffles.
Serving Suggestions: Presentation and Pairing Ideas
Mini Fried Chicken and Waffles shine as a versatile appetizer or brunch feature.
Serve on a platter for parties, letting guests drizzle extra honey themselves for a fun interactive experience.
Pair with a fresh green salad or lightly dressed slaw to balance richness.
For brunch, offer alongside fruit preserves, pickles, or a citrusy vinaigrette.
Drinks like sparkling water with lemon, a light iced tea, or even a mimosa complement the sweet-savory contrast.
Garnish each bite with a sprinkle of fresh chives to add color and a hint of subtle onion flavor that elevates the presentation.
Storage Tips: How To Keep Fresh
Store leftover fried chicken and waffles separately in airtight containers to preserve texture.
Chicken can be kept in the refrigerator for up to 3 days, while waffles last 2–3 days.
To reheat without losing crispiness, warm chicken in a 375°F (190°C) oven on a wire rack and toast waffles separately.
Maple honey butter should be refrigerated and brought to room temperature before use.
Avoid stacking assembled mini waffles with chicken for storage, as moisture from the butter and chicken can make the waffles soggy.
For longer storage, freeze waffles and chicken individually and reheat as needed.
Frequently Asked Questions
1. Can I use bone-in chicken for this recipe?
Yes, but cooking times will be longer, and the pieces won’t be bite-sized. Boneless chicken works best for even cooking and easy serving.
2. Can I make this recipe ahead of time?
Absolutely. You can marinate chicken overnight and prepare maple honey butter in advance. Fry the chicken and toast waffles just before serving to retain crispiness.
3. What is the best oil for frying chicken?
Use a neutral, high smoke-point oil such as vegetable, canola, or peanut oil. Avoid olive oil, as it can burn at high frying temperatures.
4. Can I use gluten-free flour or alternative coatings?
Yes, a gluten-free all-purpose flour blend works well, and cornstarch helps maintain crispiness. Ensure even coating for the best texture.
5. How do I keep the chicken crispy when serving later?
Place fried chicken on a wire rack in a warm oven while assembling waffles. Avoid covering it tightly, as trapped steam can make the coating soggy. Serve immediately for best results.