Ingredients
Equipment
Method
- Prepare the Chicken Bites: Begin by cutting your boneless, skinless chicken breasts or tenders into uniform bite-sized pieces, ensuring they are roughly 1 inch in size for even cooking. Pat the chicken dry with paper towels to help the dredging mixture adhere better.1 pound boneless, skinless chicken breasts or tenders
- Season the Chicken: In a shallow dish, combine 1/2 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon paprika, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper. Mix well to ensure all spices are evenly distributed. Dredge each piece of chicken thoroughly in this mixture, shaking off any excess. Set aside the coated chicken.1/2 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper
- Prepare the Waffle Batter: In a large mixing bowl, whisk together 1 cup all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.1 cup all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
- Combine Wet Ingredients: In a separate medium bowl, whisk together the large egg, 1 cup buttermilk, and 2 tablespoons melted unsalted butter until well combined.1 large egg, 1 cup buttermilk, 2 tablespoons unsalted butter, melted
- Mix Batter: Pour the wet ingredients into the dry ingredients. Stir just until moistened. A few lumps are okay; overmixing can lead to tough waffles. Do not overmix.
- Preheat Waffle Iron: Preheat your mini waffle iron according to the manufacturer's instructions. Lightly grease the waffle iron plates with a little extra melted butter or cooking spray.2 tablespoons unsalted butter, melted
- Cook Mini Waffles: Pour about 1-2 tablespoons of waffle batter onto the center of each waffle iron compartment (adjusting for your specific waffle maker size). Close the lid and cook for 2-4 minutes, or until golden brown and cooked through. Carefully remove the cooked waffles and set them aside on a wire rack to prevent them from getting soggy. Repeat with the remaining batter.
- Fry the Chicken: Heat about 1-2 inches of vegetable oil in a large deep skillet or Dutch oven over medium-high heat to 350-375°F (175-190°C). Carefully add the coated chicken pieces to the hot oil, being careful not to overcrowd the pan. Fry in batches for 3-5 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature reaches 165°F or 74°C).Vegetable oil
- Drain Chicken: Using a slotted spoon, remove the cooked chicken from the oil and place it on a plate lined with paper towels to drain excess oil.
- Assemble and Serve: To assemble, place a piece of crispy fried chicken on top of each mini waffle. Serve immediately with a drizzle of warm maple syrup and any desired optional toppings like hot sauce, fresh chives, or a dusting of powdered sugar.Maple syrup, hot sauce, chives, powdered sugar
Notes
To store leftovers, allow chicken and waffles to cool completely and store separately in airtight containers. Reheat chicken in air fryer/oven, waffles in toaster/air fryer.
