Mini Chicken Waffles Food

MINI CHICKEN AND WAFFLES ON A STICK

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!

MINI CHICKEN AND WAFFLES

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.

CHICKEN AND WAFFLES

Steps:

• Whisk together the eggs, cream, cayenne pepper, 1 tablespoon salt, and black pepper in a large bowl. In a paper bag, shake together the flour, cornstarch, and 1 tablespoon salt.
• Dip the chicken into the beaten egg mixture, then place into the flour mixture and shake to coat. Place the breaded chicken onto a wire rack; do not stack. Let the chicken rest for 20 minutes to allow the coating to set.
• Heat about 3 inches of oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). In small batches, fry chicken 5 to 8 minutes until golden brown. Remove chicken, and drain on paper towels. Set aside or keep warm in a a low oven.
• Combine the mayonnaise, maple syrup, horseradish, and mustard powder in a medium bowl. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• To assemble the sandwiches: Place 4 waffles on a cookie sheet, top each waffle with 2 chicken tenders, 3 slices of bacon, and 2 slices of Cheddar. Broil the sandwich for a 3 to 5 minutes until the cheese melts. Spread 3 tablespoons of the maple mayonnaise on the remaining 4 waffles and place on top of the sandwich.