Chicken Waffle Pops

Chicken Waffle Pops

Crispy fried chicken bites and mini waffle rounds on a stick, drizzled with syrup.

Total 1 hr 30 min Makes 12 pops Calories 340/serving

Dietary

Nut free

Allergens

Dairy, Wheat

Bite-sized chicken pieces get a buttermilk soak and crunchy coating before frying, then pair with mini waffle rounds on skewers for an easy handheld take on chicken and waffles. A quick maple syrup drizzle ties the sweet and savory flavors together, making these fun for brunch parties or game-day snacking.

Ingredients

  • 1 pound boneless skinless chicken breast, cut into 12 bite-sized pieces
  • 1 cup buttermilk
  • 1 teaspoon hot sauce
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups vegetable oil, for frying
  • 8 frozen mini waffles
  • 1/3 cup maple syrup
  • 12 wooden skewers or lollipop sticks

Method

  1. In a medium bowl, combine the chicken pieces, buttermilk, and hot sauce. Cover and marinate in the refrigerator for 30 minutes.

  2. In a shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, salt, and pepper.

  3. Toast the mini waffles according to package directions until crisp, then cut each waffle into quarters to yield 32 small wedges.

  4. Remove chicken pieces from the marinade one at a time, letting excess drip off, and dredge thoroughly in the flour mixture, pressing to coat evenly.

  5. Heat the vegetable oil in a deep skillet or heavy pot to 350°F.

  6. Fry the chicken pieces in batches of 4 to 5, turning occasionally, until golden brown and cooked through, 6 to 8 minutes per batch.

  7. Transfer fried chicken to a paper towel-lined plate to drain briefly.

  8. Assemble each pop by threading a wooden skewer through a waffle wedge, then a piece of fried chicken, then another waffle wedge.

  9. Arrange the pops on a serving platter and drizzle with maple syrup just before serving.

Rate this recipe

★ 3.5 (1)

Chicken Waffle Pops

Bite-sized chicken pieces get a buttermilk soak and crunchy coating before frying, then pair with mini waffle rounds on skewers for an easy handheld take on chicken and waffles. A quick maple syrup drizzle ties the sweet and savory flavors together, making these fun for brunch parties or game-day snacking.

1 hr 30 min 12 pops 340 cal

Ingredients

  • 1 pound boneless skinless chicken breast, cut into 12 bite-sized pieces
  • 1 cup buttermilk
  • 1 teaspoon hot sauce
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups vegetable oil, for frying
  • 8 frozen mini waffles
  • 1/3 cup maple syrup
  • 12 wooden skewers or lollipop sticks

Method

  1. 1

    In a medium bowl, combine the chicken pieces, buttermilk, and hot sauce. Cover and marinate in the refrigerator for 30 minutes.

  2. 2

    In a shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, salt, and pepper.

  3. 3

    Toast the mini waffles according to package directions until crisp, then cut each waffle into quarters to yield 32 small wedges.

  4. 4

    Remove chicken pieces from the marinade one at a time, letting excess drip off, and dredge thoroughly in the flour mixture, pressing to coat evenly.

  5. 5

    Heat the vegetable oil in a deep skillet or heavy pot to 350°F.

  6. 6

    Fry the chicken pieces in batches of 4 to 5, turning occasionally, until golden brown and cooked through, 6 to 8 minutes per batch.

  7. 7

    Transfer fried chicken to a paper towel-lined plate to drain briefly.

  8. 8

    Assemble each pop by threading a wooden skewer through a waffle wedge, then a piece of fried chicken, then another waffle wedge.

  9. 9

    Arrange the pops on a serving platter and drizzle with maple syrup just before serving.