Mini Fried Chicken and Waffles

A recipe for Mini Fried Chicken and Waffles! This bite-size appetizer pairs mini waffles with maple honey butter and pieces of fried chicken.

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Sunday Supper

Today, #SundaySupper is getting together with a collection of fancy finger foods!

I am joining in with a recipe for Mini Fried Chicken and Waffles.

Mini Fried Chicken and Waffles

These Mini Fried Chicken and Waffles are perfect for celebrations, a fun afternoon snack, game day, or even as a part of a special brunch. They are also a big hit with my kids.

This bite-sized treat pairs mini waffles with a sweet maple honey butter and fried chicken nuggets. The recipe is easily adjustable depending on how store-bought or homemade you want to go.

I personally went with store-bought waffles and homemade chicken. You can even turn them into sliders with an additional mini waffle over the top.

Looking for more waffle ideas?

Try my:

• Carrot Cake Waffles
• Birkesvafler (Poppy Seed Waffles)
• Sweet Potato Waffles

A Few Mini Fried Chicken and Waffles Tips

I used frozen mini waffles, but you can also make your own (I have what feels like a hundred waffle makers, but don’t currently own a mini one) or use larger waffles and cut them into smaller circles with a 2 inch (5 centimeter) cutter or slice into small squares.

For best results, allow the chicken pieces to marinate in buttermilk for a few hours to overnight before coating in the flour cornstarch mixture and frying. This isn’t completely necessary, but it helps develop the flavor.

Adjust the temperature of the oil as needed between medium and low. The chicken should become golden, but still give the interior a chance to cook through.

For a quicker appetizer, you can use a favorite store-bought popcorn chicken. If avoiding fried chicken, you can swap for a favorite grilled chicken recipe cut into bite-size pieces.

Bring the butter completely to room temperature to easily blend with the honey and maple syrup.

For a bit of heat, you can use a hot honey (honey infused with chilies) for the maple honey butter or incorporate a pinch of ground cayenne or other ground chile pepper into the flour mixture for the chicken.

The maple honey butter can be made ahead of time and refrigerated until needed. Soften at room temperature again before using.

You can also swap for another favorite spread or butter.

I held everything together with skewers, but mini forks would also be fun.

More Sunday Supper Fancy Finger Foods:

• Blini with Smoked Salmon (or Gravlax) by Caroline’s Cooking
• Crab Stuffed Pastry Cups by Our Good Life
• Jerk Shrimp & Avocado Bites by Books n’ Cooks
• Tempura Chicken Nuggets by A Day in the Life on the Farm
• Butternut Squash Squares by Cindy’s Recipes and Writings
• Pistachio Financiers by Pies and Plots

Mini Fried Chicken and Waffles Recipe

Adapted from Tiny Food Party!

Print Pin

5 from 3 votes

Mini Fried Chicken and Waffles

A recipe for Mini Fried Chicken and Waffles! This bite-size appetizer pairs mini waffles with maple honey butter and pieces of fried chicken.

Course Appetizer

Cuisine American

Keyword appetizer, brunch, fried chicken, honey, maple, waffle

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Resting Time: 6 hours hours

Total Time 6 hours hours 50 minutes minutes

Servings 4 -6 Servings

Ingredients

• 2 large boneless chicken breasts cut into 1 1/2 inch (4 centimeter) pieces
• 2 cups (470 milliliters) buttermilk

Maple Honey Butter:

• 1/4 cup (60 grams) unsalted butter softened at room temperature
• 1 1/2 tablespoons (22 milliliters) honey
• 1 tablespoon (15 milliliters) maple syrup
• Pinch salt

Fried Chicken:

• 1 cup (125 grams) all-purpose flour
• 1/2 cup (70 grams) cornstarch
• 2 teaspoons garlic powder
• 2 teaspoons smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon freshly ground black pepper
• 2 cups (470 milliliters) vegetable oil

Assembly:

• 30 mini waffles frozen or homemade
• Honey for drizzling
• Fresh chives for garnish

Instructions

• In a large bowl, cover the chicken pieces with buttermilk, stirring to make sure everything is coated.
• Cover and refrigerate for 6 hours to overnight.

To make the maple honey butter:

• In a medium bowl, whisk or beat together the softened butter with the honey, maple syrup, and salt until well combined.
• Set aside or refrigerate until needed, bringing to room temperature before serving.

To make the chicken:

• In a wide bowl, combine the flour, cornstarch, garlic powder, paprika, salt, onion powder, and black pepper.
• In a deep skillet or saucepan, heat the oil over medium-high heat.
• Remove a piece of chicken from the buttermilk, allowing the excess to drip off, and coat in the flour mixture.
• Add to the heated oil with a few more pieces of coated chicken, being careful not to overcrowd.
• Fry until golden, about 3-5 minutes per side, and transfer to a towel-lined plate. Repeat with remaining chicken.
• While the chicken is frying, preheat oven to 375˚F (190˚C).
• Arrange the waffles on a baking sheet and bake until toasted and heated through, 12-15 minutes.

To assemble:

• Spread a little of the maple honey butter over each waffle.
• Top with a piece of fried chicken.
• Drizzle with additional honey and a sprinkling of fresh chives. Serve immediately.