Chicken & Waffles On A Stick

Photo by Johanna S.
Adapted from keyingredient.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Adapted from keyingredient.com

Ingredients

  • Chicken & Waffles On A Stick!

  • 1

    pound chicken tenders

  • 1

    tablespoon salt (plus more to taste)

  • 1

    tablespoon black pepper

  • 1

    tablespoon garlic powder

  • 1

    tablespoon onion powder

  • 1

    tablespoon cayenne pepper

  • 3

    eggs

  • 1

    cup buttermilk

  • 1/4

    cup water

  • 2

    cups all-purpose flour

  • 2

    tablespoons cornstarch

  • canola oil (for frying)

  • Malted Waffle Batter

  • 2

    cups all-purpose flour

  • 1/2

    cup malt powder

  • 2

    tablespoons corn meal

  • 2

    tablespoons sugar

  • 1

    teaspoon baking powder

  • 1

    teaspoon baking soda

  • 1

    tablespoon cornstarch

  • 1/2

    teaspoon salt

  • 2

    cups buttermilk

  • 2

    eggs (beaten)

  • 2

    teaspoons vanilla extract

  • 4

    tablespoons melted butter

  • maple syrup (for serving)

Directions

Fill a large, heavy-bottomed pot with a couple inches of oil. Preheat to 360ºF. 2 In a mixing bowl, combine the salt, pepper, garlic powder, onion powder, and cayenne pepper. Combine the spice mixture and chicken tenders in a plastic ziptop bag and toss to coat. Let sit for 10-15 minutes. 3 In a shallow dish, lightly beat the eggs and combine with the buttermilk and water. In another shallow dish, add the flour, corn starch and then season with salt and pepper. Dip each piece into the buttermilk mixture and then coat in flour. 4 Skewer each dredged chicken tender on the top of an 8-inch wooden skewer. Working in batches, fry the dredged chicken until golden brown, about 7 minutes. Remove fried chicken skewers to a paper towel-lined plate. Allow chicken to cool slightly. Discard hot used oil in a cool pot. Replace with a couple of inches of clean oil and return to 360ºF. 5 For the Malted Waffle Batter: In a large bowl, add the flour, malt powder, corn meal, sugar, baking powder, baking soda, corn starch and salt, and whisk to combine. Make a well in the center of the dry ingredients. Add the buttermilk, eggs, vanilla and butter, and whisk to combine, slowly incorporating the dry ingredients to prevent lumps. Allow batter to sit for 10-15 minutes. 6 Dip the cooled, fried chicken skewers into the waffle batter and into the hot oil. Fry until golden and crisp, 5 minutes. 7 Serve Chicken and Waffle skewers with maple syrup on the side. 8 Tips: - For easy dipping, put the waffle batter in a tall glass. Then dip the fried chicken into it. - For an extra-crispy fried chicken batter, try using rice flour.

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