Chicken and Waffles on a Stick. Remove the chicken and buttermilk mixture from the refrigerator. Waffle pops stuffed with chicken tenders are too cute to pass up. Before serving, drizzle them with melted butter and warm maple syrup.

You can also brush the machine with oil to prevent sticking. Use a silicone brush if you choose this method. You may have to trim some of the edges off the chicken, so that they fit into the the corn dog maker. You can have Chicken and Waffles on a Stick using 25 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Chicken and Waffles on a Stick

Prepare of boneless, skinless chicken breast, cut into 1 -1.5inch thick strips.
Prepare of buttermilk, divided.
It's of paprika.
You need of black pepper.
It's of kosher salt.
Prepare of garlic powder, divided.
You need of cayenne powder, divided.
It's of buttermilk, divided.
You need of large eggs.
It's of flour (Bread or AP).
You need of corn starch.
It's of baking powder.
Prepare of dried mustard.
Prepare of dried ginger.
Prepare of AP flour.
Prepare of baking soda.
You need of baking powder.
Prepare of powdered sugar.
Prepare of melted butter.
It's of large egg whites, beaten.
Prepare of vanilla extract.
It's of maple syrup extract.
You need of vegetable oil for frying (I used peanut oil).
Prepare of Bamboo skewers.
Prepare of Cooking spray.

This mini chicken and waffles recipe is a fun twist on a classic dish. Mini waffles and chicken on a stick make a tasty appetizer! I love this creative Chicken and Waffles Recipe. I can still remember the first time I had chicken and waffles.

Chicken and Waffles on a Stick instructions

Combine 1 cup buttermilk (reserve 3 tbsp) with paprika, black pepper, and 1/2 the garlic powder and cayenne in a Ziploc bag. Add 1/2 tsp kosher salt as well. Mix well then add chicken. Marinate for 2-12 hours in the refrigerator..
Whisk flour, corn starch, a pinch of kosher salt, baking powder and dried ginger and mustard together in a large, shallow bowl. Sprinkle about 4 tbsp of your marinade into the flour mix..
Using your fingers work the marinade around in the flour until you get some dry chunks in there. These chunks will lend to the crispiness of your fried chicken.
Setup your breading station. In addition to your craggy flour mix you'll combine your eggs and the remaining buttermilk in another bowl. Also have a third empty plate to place your breaded chicken fingers..
Place each piece of chicken in the flour first, then the egg wash, then the flour again. Make sure to get those crags stuck to your chicken fingers. To prevent all the clumps to sticking to your actual fingers use one hand for dry ingredients and another for the wet ingredients. For a good explanation on this method check out http://www.seriouseats.com/2011/02/the-food-lab-all-american-eggplant-parmesan.html.
Pile your chicken on the plate. I didn't separate my chicken fingers and it led to a lot of stickage as the breading got moist. So I recommend separating the chicken fingers and stacking with sheets of parchment paper. Go ahead an add your oil to a large cast iron dutch oven or skillet at this point and heat to about 340F..
Whisk together 2 cups of AP flour, baking soda, baking powder and powdered sugar. Then add the wet ingredients: melted butter, 2 cups buttermilk, egg whites, and maple and vanilla extracts. Whisk until smooth..
Fry up your chicken fingers in the preheated oil. You're looking for a golden brown fried-chickeny looking color about 4 minutes on one side. Using tongs, carefully agitate the chicken so you don't get any hotspots sticking to the pan. At 4 minutes flip you're chicken fingers and cook for another 3-4 minutes on the other side. Repeat for all the chicken..
Stick the bamboo skewers into each individual chicken finger. You've not got chicken on a stick..
Pre-heat a waffle iron and spray with cooking spray. Pour a little waffle mix in the bottom of the iron, about halfway to what you would use to make a regular waffles. Put two chicken skewers down on the iron (one on each half. Pour about half the amount of the original pour over the chicken..
Close waffle iron and cook according to your waffle-ironing instructions. Try not to pour too much as you will have waffle mix all over your counter (I know this from experience). These waffles will puff up about twice the size of the batter when cooked. Split the waffles, sprinkle with maple syrup or dip in ketchup. It's chicken and a waffle, you can do that. Enjoy!.

I was living in Jacksonville, Florida and there were so many good. For the chicken and waffles: Preheat the grill to medium-high heat. Combine the buttermilk, Sriracha, waffle flour, breadcrumbs and spices in a large bowl. Dip the skewered chicken in the waffle batter until fully coated. Chicken and Waffles on a Stick!