Mini Chicken and Waffles
Prep Time
35mins
Time to Table
1hr 15mins
Servings
24
shop Daisyprint recipe
Ingredients
- 1 cup , plus 2 tablespoons all purpose flour, divided
- 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon , plus 1/2 teaspoon salt
- 1 3/4 cups Daisy Sour Cream, divided
- 6 tablespoons butter, melted, divided
- 1/2 cup buttermilk, divided
- 1 large egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon pepper
- 3 cups cornflake crumbs
- 1 pound chicken tenders, cut into 24 pieces
- 1 1/2 tablespoons pure maple syrup
- 1/8 teaspoon red pepper flakes or to taste
Ingredients
- 1 cup , plus 2 tablespoons all purpose flour, divided
- 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon , plus 1/2 teaspoon salt
- 1 3/4 cups Daisy Sour Cream, divided
- 6 tablespoons butter, melted, divided
- 1/2 cup buttermilk, divided
- 1 large egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon pepper
- 3 cups cornflake crumbs
- 1 pound chicken tenders, cut into 24 pieces
- 1 1/2 tablespoons pure maple syrup
- 1/8 teaspoon red pepper flakes or to taste
Directions
- Whisk 1 cup flour, sugar, baking powder and 1/8 teaspoon salt in medium bowl. Whisk ¾ cup sour cream, 5 tablespoons of the butter, milk and egg in a small bowl until blended. Stir the sour cream mixture into the flour mixture just until moistened.
- Meanwhile, heat a waffle maker until hot; lightly grease with remaining 1 tablespoon butter. Pour 1/3 cup batter per waffle; cook 3 to 4 minutes or until golden brown. Cut waffles into quarters.
- Heat the oven to 425 degrees. Line a baking sheet with foil; coat with cooking spray. Combine 2 tablespoons flour, garlic powder, thyme, 1/2 teaspoon salt and pepper in small bowl.
- Whisk 1/2 cup of the sour cream and buttermilk in a small bowl and place the cornflakes in a medium shallow bowl. Toss the chicken in the flour mixture, dip in the sour cream mixture and coat with the cornflakes; place on the baking sheet.
- Bake for 10 to 12 minutes or until golden brown and no longer pink in center. Meanwhile, combine the remaining 1/2 cup sour cream and 1 1/2 tablespoons maple syrup in small bowl. When ready to serve, heat the oven to 375 degrees.
- Line a baking sheet with foil; coat with cooking spray. Arrange the quartered waffles on the baking sheet; top with 1 teaspoon of the sour cream-maple syrup sauce. Place chicken on top.
- Bake for 5 to 8 minutes or until hot. Sprinkle with red pepper flakes and top as desired.
- Calories:183
- Cholesterol:35
- Dietary Fiber:1
- Protein:5
- Sodium:266
- Total Carbohydrate:19
- Total Fat:9