Usually chicken & waffles is more of an entrée and not so easy to put in a spread for a fangating™ party. So I say, just like sliders, make ‘em mini and you have the perfect problem solving finger food!
Here is a great recipe to include at your Super Bowl party this year. And depending on how you make ‘em, (which I leave up to you) they can also be a bit healthier than other store bought options.
- 4 boneless, skinless thin-sliced chicken breasts
- 1 egg, beaten
- Splash of milk
- 3 tablespoons olive or vegetable oil
- 1 tablespoon sesame oil
- Whole wheat mini waffles*
- 2 tablespoons molasses
- 1/2 cup balsamic vinegar
- Sea Salt
- Green apple, sliced into small pieces
- Brie cheese, cut into mini bite-size wedges
- Panko Breading Mixture:
- 1 cup panko crumbs
- 1/4 teaspoon sea salt
- 1/4 - 1/2 teaspoon Lawry’s Seasoned Salt (add more if you like your chicken saltier to offset the sweet sauce and waffles)
- 1/8 teaspoon chili powder
- 1/4 teaspoon fresh ground black pepper
- 1/8 teaspoon garlic powder
*You don't have to use whole wheat waffles. I prefer the extra sweetness and nuttiness; And they're a little better for you.
In a small saucepot, combine the molasses, balsamic vinegar, and a pinch of sea salt. Stir well and then let reduce for several minutes over low heat while you cook everything else.
Combine the egg and milk in a bowl. Dunk each chicken breast in the egg before coating completely in the panko crumb mixture.
In a skillet, combine the oils and heat on medium-low. Add the chicken into the skillet and pan fry over medium to medium-high heat, making sure to flip, until both sides are browned and the chicken is cooked through. (This will only take a few minutes). Remove from heat and cut into chunks roughly the size of your waffles.
Warm your waffles, preferably in the toaster or oven so they’re warm but also have a bit of bite.
Sandwich a piece of chicken between two waffles, top with a slice of apple, a piece of Brie, and drizzle with the molasses-balsamic reduction*, and serve!
*You can also skip the molasses reduction entirely and just use maple syrup!
- For the Waffles:
- 1 Cup Whole Wheat Flour
- ½ Cup All Purpose Flour
- 2 Teaspoons Baking Powder
- ½ Teaspoon Salt
- 2 Tablespoons Sugar
- 1 Teaspoon Vanilla Extract
- 1 Large Egg
- 1 ¾ Cup Skim Milk, at room temperature
- 5 Tablespoons Unsalted Butter, melted and cooled
- For the Chicken:
- 3 Boneless Skinless Chicken Breasts, cut into 3rds
- 1 Cup Buttermilk
- 1 Large Egg
- 3 Cups Finely Ground Corn Flakes
- Salt and Pepper
- Preheat the oven to 350F. Line a large baking sheet with a wire rack.
- In a large bowl, whisk together the flours, baking powder, salt, and sugar.
- In a separate smaller bowl, whisk together the vanilla, egg, milk, and butter. Add the wet ingredients into the dry ingredients and whisk until lump free and combined. Set off to the side for at least ten minutes to rest.
- Now bread the chicken. Add the corn flakes along with some salt and pepper to a medium bowl.
- In a separate bowl, mix together the buttermilk, egg, salt, and pepper.
- Dip each piece of chicken into the buttermilk mixture, drain off the excess, toss in the cornflakes top coat, and then place on the wire rack. Continue until all pieces are breaded. Bake chicken in the oven for 35 minutes.
- While the chicken bakes, make the waffles.
- Heat the waffle iron until it is hot. Add about three tablespoons of batter to the hot waffle iron to make one side of the slider. You will want to make at least two mini waffles at a time. Cook the waffles for about 2-3 minutes until golden and crisp.
- Add waffles to some tin foil and wrap to keep warm. Continue that process until you have two mini waffles for each piece of chicken.
- Best eaten on day they are made. Chicken can be reheated in the oven along with the mini waffles to make sure they stay crispy.