Brunch Bites: Mini Chicken and Waffles

Good Morning and Happy Monday, everyone- or as happy as Monday mornings can be, really. I hope you all had a wonderful weekend and that this coming week is an easy one for each of you!

A lot of people around where I live are still recovering from Winter Storm Riley, which blew through the area Friday night/Saturday morning and caused some considerable flooding like I’d never seen before- as well as some long stretches or power outages. I spent a good chunk of my Saturday morning shuttling friends to places with electricity and heat so they could wait out assistance from National Grid (and the National Guard- who were rescuing people that were stranded in the rising waters!)

I’ll get into the aftermath a little later on this week, since it’s only Monday and I want to keep things light this early in the morning. Yesterday, I made time to have a little pre-Oscars brunch/luncheon with some friends where we watched a couple of the nominated films for ‘Best Picture’ and ate snacks. My snack of choice- a bite-sized chicken and waffles recipe I’d had saved for a couple of weeks and had been waiting for an appropriate occasion to try- was the perfect combination of sweet and spicy, breakfast and lunch, and small- but filling!

WHAT YOU’LL NEED:

  • Cooked, fluffy waffles
  • Canola or peanut oil, for frying
  • 1¼ cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon cayenne pepper
  • 1 tablespoon dried Italian herb seasoning
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup buttermilk
  • 1½ pounds chicken tenders, cut into bite-size (about 1-inch) pieces
  • Hot sauce and/or maple syrup, to taste

READY? HERE’S WHAT YOU DO:

  1. In a deep, medium-size pot, heat about 3 inches of oil over medium heat until it reads 350°F on a thermometer.
  2. MAKE THE WAFFLES: While the oil heats, make the waffles. Let the waffles cool slightly, then cut them into bite-size (about 1-inch) squares and place them in a 250°F oven to keep warm.
  3. MAKE THE FRIED CHICKEN: In a medium bowl, whisk the flour with the cornstarch, cayenne pepper, Italian herb seasoning, salt and black pepper to combine. Pour the buttermilk into a shallow, medium-size bowl.
  4. 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.
  5. Working in batches, add the breaded chicken to the hot frying oil. Don’t overfill the pot with chicken, as it will bring down the temperature of the oil. Fry until the chicken is golden brown and floats on the surface of the oil, 3 to 4 minutes. Adjust the heat as needed if the chicken is browning too quickly.
  6. Remove the chicken from the oil and drain on several layers of absorbent paper towels. Let cool slightly, then place a piece of chicken on top of a waffle square and secure with a toothpick.
  7. Serve immediately with hot sauce or maple syrup on the side.

I’d nearly forgotten I had some of these leftover star-topped toothpicks in my cupboard, but they were the perfect decorative piece given the Oscar-themed gathering!

These chicken and waffle bites came out fantastic- and were soft, fluffy, and had just enough of a heated kick to them to balance out the sweetness of the syrup I’d drizzled over the ones I was eating. I’ll definitely be keeping this recipe saved for when it’s football season again- since I know these are going to make a great Game Day appetizer!

Have a great Monday and here’s to a wonderful week, everybody!

xx

– Ashley –

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