Mini Fried Chicken Waffles
Crispy fried chicken pieces meet soft, bite-sized waffles in this fun, protein-packed appetizer. Drizzled with maple honey butter and garnished with fresh chives, these mini chicken and waffles are perfect for brunch, entertaining, or a satisfying snack. Quick to prepare and easy to serve, they’re a crowd-pleasing treat for any occasion.
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.
