Mini Fried Chicken with Waffles

This is a fun appetizer and a surprising flavor combination that actually works quite well together.

Ingredients
1 lb boneless, skinless chicken tenders
2 cups buttermilk (or regular milk, if you don't have buttermilk on hand)

2 tbsp hot sauce

3 eggs, beaten
3 cups vegetable oil
Maple syrup
Mini toaster waffles (20 individual rounds)
Kosher salt and freshly ground pepper

Batter:
2 cups flour
2 tsp salt
1 tsp black pepper
1/2 tsp cayenne

Directions:
Drain the chicken tenders on paper towels, making sure to get them nice and dry.  Sprinkle with a bit of salt and pepper.  In a medium bowl, mix the buttermilk with the hot sauce, and add the seasoned chicken pieces to the buttermilk mixture. Cover and refrigerate for at least an hour, or up to overnight.

Remove the chicken from the bowl and drain.  Place flour in a bowl and season with salt, black pepper and cayenne pepper.  Add the chicken pieces to the flour mixture and toss well, thickly coating each piece.  Next, dip the floured chicken pieces in egg, then return to bowl for a second coating of flour.  Either place these individually on wax paper, or fry them as you dip them, as they will stick if you pile them up.

In a large saucepan or skillet, heat oil on high until slightly smoking. Carefully add your chicken in batches, being mindful not to splatter or crowd the pan or the temperature of the oil will drop. Stir occasionally until nicely browned on all sides and then remove to a paper towel to drain. Repeat with remaining chicken pieces.

Toast the mini waffle rounds until golden brown and top each round with a piece of fried chicken. Drizzle with warm maple syrup before serving.

 

Tips - This is best served as soon as the chicken comes out of the pan, so it's nice and crispy.  Enjoy!