Hey everyone, it is John, welcome to my recipe page. Today, we’re going to make a distinctive dish, chicken and waffles on a stick. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Chicken and Waffles on a Stick is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Chicken and Waffles on a Stick is something that I have loved my whole life.
Remove the chicken and buttermilk mixture from the refrigerator. Waffle pops stuffed with chicken tenders are too cute to pass up. Before serving, drizzle them with melted butter and warm maple syrup.
To begin with this recipe, we must prepare a few components. You can cook chicken and waffles on a stick using 25 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Chicken and Waffles on a Stick:
- Take boneless, skinless chicken breast, cut into 1 -1.5inch thick strips
- Make ready buttermilk, divided
- Make ready paprika
- Make ready black pepper
- Prepare kosher salt
- Take garlic powder, divided
- Get cayenne powder, divided
- Take buttermilk, divided
- Take large eggs
- Make ready flour (Bread or AP)
- Make ready corn starch
- Take baking powder
- Prepare dried mustard
- Get dried ginger
- Get AP flour
- Take baking soda
- Get baking powder
- Take powdered sugar
- Prepare melted butter
- Take large egg whites, beaten
- Prepare vanilla extract
- Make ready maple syrup extract
- Make ready vegetable oil for frying (I used peanut oil)
- Take Bamboo skewers
- Make ready Cooking spray
This mini chicken and waffles recipe is a fun twist on a classic dish. Mini waffles and chicken on a stick make a tasty appetizer! I love this creative Chicken and Waffles Recipe. I can still remember the first time I had chicken and waffles.
Instructions to make Chicken and Waffles on a Stick:
- Combine 1 cup buttermilk (reserve 3 tbsp) with paprika, black pepper, and 1/2 the garlic powder and cayenne in a Ziploc bag. Add 1/2 tsp kosher salt as well. Mix well then add chicken. Marinate for 2-12 hours in the refrigerator.
- Whisk flour, corn starch, a pinch of kosher salt, baking powder and dried ginger and mustard together in a large, shallow bowl. Sprinkle about 4 tbsp of your marinade into the flour mix.
- Using your fingers work the marinade around in the flour until you get some dry chunks in there. These chunks will lend to the crispiness of your fried chicken
- Setup your breading station. In addition to your craggy flour mix you'll combine your eggs and the remaining buttermilk in another bowl. Also have a third empty plate to place your breaded chicken fingers.
- Place each piece of chicken in the flour first, then the egg wash, then the flour again. Make sure to get those crags stuck to your chicken fingers. To prevent all the clumps to sticking to your actual fingers use one hand for dry ingredients and another for the wet ingredients. For a good explanation on this method check out http://www.seriouseats.com/2011/02/the-food-lab-all-american-eggplant-parmesan.html
- Pile your chicken on the plate. I didn't separate my chicken fingers and it led to a lot of stickage as the breading got moist. So I recommend separating the chicken fingers and stacking with sheets of parchment paper. Go ahead an add your oil to a large cast iron dutch oven or skillet at this point and heat to about 340F.
- Whisk together 2 cups of AP flour, baking soda, baking powder and powdered sugar. Then add the wet ingredients: melted butter, 2 cups buttermilk, egg whites, and maple and vanilla extracts. Whisk until smooth.
- Fry up your chicken fingers in the preheated oil. You're looking for a golden brown fried-chickeny looking color about 4 minutes on one side. Using tongs, carefully agitate the chicken so you don't get any hotspots sticking to the pan. At 4 minutes flip you're chicken fingers and cook for another 3-4 minutes on the other side. Repeat for all the chicken.
- Stick the bamboo skewers into each individual chicken finger. You've not got chicken on a stick.
- Pre-heat a waffle iron and spray with cooking spray. Pour a little waffle mix in the bottom of the iron, about halfway to what you would use to make a regular waffles. Put two chicken skewers down on the iron (one on each half. Pour about half the amount of the original pour over the chicken.
- Close waffle iron and cook according to your waffle-ironing instructions. Try not to pour too much as you will have waffle mix all over your counter (I know this from experience). These waffles will puff up about twice the size of the batter when cooked. Split the waffles, sprinkle with maple syrup or dip in ketchup. It's chicken and a waffle, you can do that. Enjoy!
I was living in Jacksonville, Florida and there were so many good. Chicken and Waffles on a Stick! While the chicken is baking, toast the waffles, set aside. The chicken tenders dipped in flour, eggs, and panko, ready to go in the oven. Crispy baked chicken tenders - just like the fried version, except these are baked and so much healthier!
So that is going to wrap this up for this special food chicken and waffles on a stick recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
