All this talk about the Super Bowl in LA has me missing one of my favorite Los Angeles staples, Roscoe’s chicken and waffles. These Mini Chicken and Jalapeño Cheddar Waffles are so delicious, sweet meets salty with the crispy chicken and the fluffy waffle. The combination is simply perfection.
It’s not just for breakfast either, I could eat chicken and waffles anytime of day!
There are tons of different versions of chicken and waffles nowadays but I like to keep it pretty simple. I don’t like when there’s too much going on, it really takes away from the two main stars: chicken and waffles! Don’t try to complicate the situation and possibly make the chicken or waffle soggy, no thank you!
I like to add cheddar and jalapeños to the waffle batter to add another savoury layer to the dish. Buttermilk is also key to the entire recipe. You need it for the chicken as well as the waffles.
I use chicken tenders and a mini waffle press to make this a handheld affair. I like to fold the waffle around the chicken and dip it in maple butter. Honestly my mouth is watering as I type this!
This is great for an appetizer and would be a delicious addition to your Super Bowl spread! Your friends will rave about this and you might get stuck making Mini Chicken and Jalapeño Cheddar Waffles over and over. My husband said this is one of the best things I’ve ever made and I am not even mad about it.
Enjoy!
Mini Chicken and Jalapeño Cheddar Waffles
Equipment
- Mini Waffle Maker
Ingredients
Chicken Marinade
- 10 Chicken Tenderloin
- 1 cup Buttermilk
- ¼ cup Franks Hot Sauce use pickle juice if you don't like a little spice
- 1 tsp Garlic Powder
- ¼ tsp Black Pepper
Waffles
- 1¾ cup AP Flour
- 1 tbsp Granulated Sugar
- 1 tsp Salt
- 1 tsp Baking Soda
- 2 tsp Baking Powder
- 1¾ cup Buttermilk
- ¼ cup Melted Butter
- 2 Eggs
- ½ cup Grated Cheddar
- 1 Small Jalapeño finely diced, deseeded if you don't like spice
- 2 tbsp Chives finely diced
Chicken Dredge
- 1 cup AP Flour
- 1 tsp Seasoning Salt
- 1 tsp Garlic Powder
- 1 tsp Paprika
- 3 cups Vegetable Oil for frying
Butter Maple
- 3 tbsp Melted Butter hot
- 5 tbsp Maple Syrup
Instructions
- Marinate the chicken, cover and set in the refrigerator for at least 4 hours and up to 24 hours.
- When the chicken is ready make the waffle batter.
- In a large bowl, add the flour, baking powder, baking soda, salt and sugar. Mix well. Then add the buttermilk, melted butter, eggs. Mix until just combined. Add the cheese, jalapeño and chives. Mix until just combined. Do not over mix.
- Set the waffle batter aside while you dredge the chicken.
- In a shallow dish, mix all the dredging ingredients and add 2 TBSP of the chicken marinade into the dredging mixture. Mix it in so that there are extra pockets of dredge that will stick to the chicken.
- Dredge each chicken tender by placing directly into the dredging mixture, cover and press down on the chicken to completely coat the chicken. Shake off any excess flour and place on a plate.
- Heat a pot with oil on medium, medium high heat. When the oil bubbles around a chopstick it is ready to start frying the chicken.
- Fry the chicken until golden browned on each side. About 4 minutes each side. When finished ass it to a cooling rack with a paper towel under it.
- While the chicken is cooking start making the mini waffles. Place them on a serving platter when cooked.
- After the chicken is drained, place a piece of chicken on each waffle. Serve the Butter Maple on the side. Enjoy!
