Mini Fried Chicken and Waffles


  • 2 large boneless chicken breasts cut into 1 1/2 inch pieces
  • 2 cups buttermilk

Maple Honey Butter:

  • 1/4 cup unsalted butter softened
  • 1 1/2 tablespoons honey
  • 1 tablespoon maple syrup
  • Small pinch salt

Fried Chicken:

  • 1 cup all-purpose flour
  • 1/2 cup 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 vegetable oil


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


  • 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. 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.