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two-bite chicken + waffles

chicken and waffle appetizer recipe
Okay, so before the healthy New Year’s resolutions set in, this recipe must be made and promptly consumed. I don’t think there are enough words in my vocabulary to describe the awesomeness of these savory treats. This was my first real attempt at frying anything and I’m worried I may have gotten myself addicted to the method. The recipe inserted below is for full chicken wings and one massive waffle; I amended it to create two-bite appetizers that fit perfectly for a brunch spread. 
A few baker’s notes: I cubed chicken cutlets and used a heart-shaped waffle pan to create mini versions. For a holiday spin,  I used 1/2 buttermilk and 1/2 Egg Nog (because we had leftovers) in the waffle batter. Trust me, that was a solid choice. Finally, the strawberry jam topping was a last minute addition that worked as much for taste as it did for presentation. See full recipe below.
heart-shaped waffle makerfried chicken cutlets
chicken and waffles with maple syrup

Buttermilk Waffles


2 cups all-purpose flour
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon ground cinnamon
2 large eggs, separated
2 cups buttermilk (I used 1 cup buttermilk and 1 cup Egg Nog)
6 tablespoons salted butter melted
2 teaspoons vanilla extract


In one large bowl, whisk together flour, granulated sugar, baking powder, and ground cinnamon.
Next whisk in egg yolks, buttermilk, melted butter and vanilla extract.
Beat remaining egg whites until stiff peaks form.
Gently fold stiff egg whites into batter.
Heat waffle maker, spray maker with non-stick spray and prepare waffles according to manufacturer’s instructions.
Serve warm and enjoy.

Fried Chicken


8 chicken wings (I used 6 chicken cutlets)
2 cups buttermilk
2 teaspoons hot sauce
2 teaspoons Worcestershire
2 cups all-purpose flour
1/2 cup cornmeal
4 tablespoons cornstarch
3 tablespoons seasoned salt
2 teaspoons paprika
2 teaspoons black pepper
1 teaspoon garlic salt
1 tablespoon onion powder


Add chicken wings to a ziploc bag.
In a medium sized bowl, whisk together buttermilk, hot sauce and worcestershire sauce and pour mixture over chicken in ziploc.
Seal bag and marinate in refrigerator for at least 2 hours or up to 8 hours (overnight).
While chicken marinades, prepare buttermilk waffles batter according to instructions.
When you are finished marinading chicken, add flour, cornmeal, cornstarch, seasoned salt, paprika, black pepper, garlic salt and onion powder to a paper bag and shake to blend well.
Remove chicken from marinade and dip into seasoned flour thoroughly coating each wing.
Add wings to a baking sheet. Once finished coating chicken, place in refrigerator.
Add 3/4-1 inch of oil to a cast iron skillet or heavy bottom skillet and heat over medium high heat.
While oil is warming, also turn on oven to 275 degrees.
(This is my test for knowing when the oil is ready: My mom always tossed a tiny bit of flour in the oil and if it began to fry and sizzle the oil was ready).
Fry four wings at a time making sure to not overcrowd the pan. After each side is golden brown, put the pan’s top on the chicken to steam and make sure the inside of the chicken is done. Remove the top and continue to fry outside until it is crispy.
Remove wings and place on paper towels to drain. Place wings on a baking sheet covered with parchment and add to oven while finishing the other wings.
Fry the remaining chicken and drain and add to oven. Add the remaining wings to the oven.
Add butter to waffles and allow to melt.
Lastly, layer each finished waffle with two chicken wings, drizzle with warm pure maple syrup and sprinkle with confectioner’s sugar and parsley to serve.

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