Mini Fried Chicken and Waffles with Maple Honey Butter Recipe
Enjoy a delicious Southern-inspired meal with these Mini Fried Chicken and Waffles. Tender chicken pieces are marinated in buttermilk, then coated in a flavorful seasoned batter and fried to golden perfection. Paired with warm, toasted mini waffles and topped with a sweet maple honey butter, honey drizzle, and fresh chives, this dish is perfect for brunch, lunch, or a fun dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 6 hours 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Ingredients
Chicken Marinade
- 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 Coating
- 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
Frying
- 2 cups (470 milliliters) vegetable oil
To Serve
- 30 mini waffles (frozen or homemade)
- Honey, for drizzling
- Fresh chives, for garnish
Instructions
- Marinate the Chicken: In a large bowl, cover the chicken pieces with buttermilk, stirring to ensure all pieces are evenly coated. Cover the bowl and refrigerate for 6 hours or overnight to tenderize and infuse flavor.
- Prepare Maple Honey Butter: In a medium bowl, whisk together the softened butter, honey, maple syrup, and a pinch of salt until smooth and well combined. Set aside or refrigerate until ready to use, bringing it to room temperature before serving.
- Mix the Coating: In a wide bowl, combine all-purpose flour, cornstarch, garlic powder, smoked paprika, salt, onion powder, and freshly ground black pepper. Stir well to integrate all the spices evenly into the flour mixture.
- Heat the Oil: Pour vegetable oil into a deep skillet or saucepan and heat over medium-high heat until it reaches the right temperature for frying, around 350°F (175°C).
- Coat the Chicken and Fry: Remove chicken pieces from the buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour mixture. Carefully add a few pieces to the hot oil without overcrowding. Fry for about 3-5 minutes per side until the chicken is golden brown and cooked through. Remove and place on a towel-lined plate to drain excess oil. Repeat with the remaining chicken pieces.
- Toast the Waffles: While frying the chicken, preheat your oven to 375˚F (190˚C). Arrange the mini waffles on a baking sheet and bake for 12-15 minutes until heated through and toasted.
- Assemble the Mini Chicken and Waffles: Spread a small amount of the prepared maple honey butter on each warm waffle. Top with a piece of the fried chicken, drizzle with additional honey, and garnish with fresh chives. Serve immediately for best taste and texture.
Notes
- For best results, marinate the chicken for a full 6 hours or overnight to ensure tenderness and flavor.
- Use a thermometer to maintain oil temperature around 350°F (175°C) for perfect frying.
- If mini waffles are not available, cut larger waffles into bite-sized pieces.
- Maple honey butter can be prepared in advance and stored in the refrigerator for up to 3 days.
- Adjust the amount of honey drizzle according to your sweetness preference.
