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Sweet and Savory Mini Fried Chicken Waffles

Kathleen R. Coffey
A fun, bite-sized take on a classic favorite, this recipe pairs crispy fried chicken with soft mini waffles and a touch of sweet maple honey butter. Perfect as a brunch treat, appetizer, or satisfying snack.
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Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 6 hours
Total Time 6 hours 50 minutes
Course Appetizer, Brunch
Cuisine American
Servings 6

Equipment

  • Deep Skillet or Frying Pan – 1
  • Mixing Bowls – 2–3 medium
  • Baking Sheet with Rack – 1
  • Tongs – 1 pair
  • Whisk (1)

Ingredients
  

Chicken:

  • 2 large boneless chicken breasts cut into 1 ½-inch (4 cm) pieces
  • 2 cups 470 ml buttermilk

Maple Honey Butter:

  • ¼ cup 60 g unsalted butter, softened
  • 1 ½ tablespoons 22 ml honey
  • 1 tablespoon 15 ml maple syrup
  • Pinch of salt

Fried Chicken Coating:

  • 1 cup 125 g all-purpose flour
  • ½ cup 70 g cornstarch
  • 2 teaspoons garlic powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon onion powder
  • ½ teaspoon freshly ground black pepper
  • 2 cups 470 ml vegetable oil

Assembly:

  • 30 mini waffles frozen or homemade
  • Honey for drizzling
  • Fresh chives for garnish

Instructions
 

  • Marinate the Chicken for Juiciness: Place the cut chicken pieces into a large mixing bowl. Pour in the buttermilk, ensuring every piece is fully submerged.
    Gently stir to coat all sides evenly. Cover the bowl with plastic wrap or a lid, and refrigerate for at least 6 hours, or overnight if possible.
    This step tenderizes the chicken, infusing it with moisture and flavor, ensuring it stays juicy after frying.
  • Prepare Maple Honey Butter: In a medium-sized bowl, combine the softened unsalted butter with honey, maple syrup, and a pinch of salt.
    Use a whisk or hand mixer to blend until the mixture is smooth, creamy, and fully incorporated.
    Set aside at room temperature until ready to use, or refrigerate and bring to room temperature before serving. This butter adds a rich, sweet layer of flavor to each waffle.
  • Mix the Crispy Coating: In a wide, shallow bowl, combine the all-purpose flour, cornstarch, garlic powder, smoked paprika, salt, onion powder, and freshly ground black pepper.
    Stir until the ingredients are evenly distributed. This coating will give the chicken a light, crispy exterior while locking in moisture during frying.
  • Heat the Oil Safely: Pour the vegetable oil into a deep skillet or frying pan, filling it about 1–2 inches high.
    Heat the oil over medium-high heat until it reaches a steady temperature for frying (around 350°F or 175°C). Use caution while heating, as the oil can splatter.
  • Coat the Chicken Pieces: Remove a piece of chicken from the buttermilk, letting the excess drip off.
    Dredge it in the flour mixture, pressing gently to ensure it is fully coated on all sides. Shake off any excess flour.
    Repeat with a few more pieces, making sure not to overcrowd the pan in the next step.
  • Fry the Chicken to Golden Perfection: Carefully place the coated chicken pieces into the hot oil.
    Fry for 3–5 minutes per side, or until the exterior is golden brown and crispy, and the internal temperature reaches 165°F (74°C).
    Use tongs to turn the chicken gently and avoid tearing the coating.
    Transfer cooked pieces to a towel-lined plate to drain excess oil. Repeat with the remaining chicken pieces.
  • Toast the Mini Waffles: While the chicken fries, preheat the oven to 375°F (190°C). Arrange the mini waffles on a baking sheet in a single layer.
    Bake for 12–15 minutes, or until the waffles are warmed through and lightly crisped.
    This step ensures they retain structure and absorb the flavors of the maple honey butter without becoming soggy.
  • Assemble the Mini Fried Chicken Waffles: Spread a small amount of maple honey butter on each waffle.
    Place a fried chicken piece on top, and drizzle with additional honey if desired. Sprinkle with finely chopped fresh chives for a pop of color and a subtle oniony note.
    Serve immediately for the best combination of warm, crisp, and sweet flavors.
  • Serve and Enjoy: Arrange the mini chicken and waffles on a serving platter. These bite-sized treats are perfect for brunch, appetizers, or a fun party dish.
    Encourage guests to enjoy them while warm to appreciate the crispy texture and harmonious blend of savory and sweet.

Notes

  • For best results, marinate the chicken for at least 6 hours; overnight marination produces the most tender and flavorful pieces.
  • Use a thermometer to maintain the oil temperature at 350°F (175°C) for perfectly crispy chicken.
  • Cornstarch in the coating ensures an extra-crispy texture and prevents the chicken from becoming greasy.
  • Mini waffles can be homemade or store-bought; slightly thicker waffles hold the chicken better.
  • Fresh chives add a pop of color and subtle onion flavor; optional but highly recommended.
  • Maple honey butter can be prepared ahead of time and stored in the refrigerator.
  • Avoid overcrowding the skillet when frying; fry in batches for even browning.
  • Serve immediately after assembly for the best texture and flavor combination.