Pint-Size Chicken ‘n’ Waffles
Makes about 30
Recipe from Tiny Food Party by Teri Lyn Fisher and Jenny Park
You could purchase a tiny-waffle-maker, I nearly did but stopped myself from becoming a single-use-appliance hoarder. I still kinda-sorta-really want that dang waffle maker, but my will is maintaining some integrity and, for now, frozen mini-waffles work perfectly. Below I have included the suggested honey butter, as well as the spicy-honey sitch that I favor. Do both, do either, or make your own thing. Happy Tiny Food Party-ing!
10 chicken tenders, cut into 3 equal pieces (or a couple boneless chicken breasts, 2-3 depending on size)
2 cups buttermilk
1 1/2 cups all-purpose flour
1 tablespoon garlic powder
2 teaspoons smoked paprika
1 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon black pepper
2 cups vegetable oil
30 mini waffles, or regular waffles cut into 30, 1-inch pieces
4 Tablespoons softened butter
2 1/2 Tablespoons honey
Whisk until combined.
3 Tablespoons honey
several dashes Tabasco sauce
Whisk until combined, add as little or as much Tabasco as you like.
Place the chicken in a bowl and cover with buttermilk. Cover, refrigerate, and soak the chicken in the buttermilk for several hours to overnight.
Preheat oven to 375*F. Place waffles on a baking sheet and toast for 12-15 minutes.
In a shallow dish, whisk together flour, garlic powder, paprika, salt, onion powder, and pepper. Heat oil in a medium skillet over medium-high heat. Working in batches, remove chicken from buttermiilk, dredge through flour mix, shake off excess , and carefully place chicken pieces in hot oil, cooking about 5 minutes per side or until golden, crunchy, and cooked through. Drain on paper towels.
Spread honey butter onto waffles, if using, and place 1 chicken piece on each waffle. Drizzle with spicy or plain honey and serve warm.