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Chicken and Waffles on a Stick
Chicken and Waffles on a Stick

Before you jump to Chicken and Waffles on a Stick recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

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There are a whole lot of things that contribute to your getting healthy. Not all of them require fancy gym memberships or restricted diets. You can do little things every day to improve upon your health and lose weight. Being intelligent about the choices you make each day is a start. A good amount of physical activity each day is also critical. Don’t ignore that health isn’t only about how much you weigh. It is more about making your body as powerful as it can be.

We hope you got benefit from reading it, now let’s go back to chicken and waffles on a stick recipe. To cook chicken and waffles on a stick you need 25 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Chicken and Waffles on a Stick:
  1. Take 1 lb. boneless, skinless chicken breast, cut into 1 -1.5inch thick strips
  2. Take 2 cups buttermilk, divided
  3. Use 2 tbsp paprika
  4. Get 2 tbsp black pepper
  5. Take kosher salt
  6. Take 3 tsp garlic powder, divided
  7. Prepare 2 tsp cayenne powder, divided
  8. Provide 3 cups buttermilk, divided
  9. Use 2 large eggs
  10. Provide 2 cups flour (Bread or AP)
  11. You need 3/4 cup corn starch
  12. Take 2 tsp baking powder
  13. Provide 1 tsp dried mustard
  14. Take 1 tsp dried ginger
  15. Take 2 cups AP flour
  16. Use 1 tsp baking soda
  17. Use 1 tsp baking powder
  18. You need 1/4 cup powdered sugar
  19. You need 5 tbsp melted butter
  20. Prepare 4 large egg whites, beaten
  21. Get 2 tsp vanilla extract
  22. Take 1/2 tsp maple syrup extract
  23. Use 4 cups vegetable oil for frying (I used peanut oil)
  24. Get Bamboo skewers
  25. Get Cooking spray
Steps to make Chicken and Waffles on a Stick:
  1. Combine 1 cup buttermilk (reserve 3 tbsp) with paprika, black pepper, and 1/2 the garlic powder and cayenne in a Ziploc bag. Add 1/2 tsp kosher salt as well. Mix well then add chicken. Marinate for 2-12 hours in the refrigerator.
  2. Whisk flour, corn starch, a pinch of kosher salt, baking powder and dried ginger and mustard together in a large, shallow bowl. Sprinkle about 4 tbsp of your marinade into the flour mix.
  3. Using your fingers work the marinade around in the flour until you get some dry chunks in there. These chunks will lend to the crispiness of your fried chicken
  4. Setup your breading station. In addition to your craggy flour mix you'll combine your eggs and the remaining buttermilk in another bowl. Also have a third empty plate to place your breaded chicken fingers.
  5. Place each piece of chicken in the flour first, then the egg wash, then the flour again. Make sure to get those crags stuck to your chicken fingers. To prevent all the clumps to sticking to your actual fingers use one hand for dry ingredients and another for the wet ingredients. For a good explanation on this method check out http://www.seriouseats.com/2011/02/the-food-lab-all-american-eggplant-parmesan.html
  6. Pile your chicken on the plate. I didn't separate my chicken fingers and it led to a lot of stickage as the breading got moist. So I recommend separating the chicken fingers and stacking with sheets of parchment paper. Go ahead an add your oil to a large cast iron dutch oven or skillet at this point and heat to about 340F.
  7. Whisk together 2 cups of AP flour, baking soda, baking powder and powdered sugar. Then add the wet ingredients: melted butter, 2 cups buttermilk, egg whites, and maple and vanilla extracts. Whisk until smooth.
  8. Fry up your chicken fingers in the preheated oil. You're looking for a golden brown fried-chickeny looking color about 4 minutes on one side. Using tongs, carefully agitate the chicken so you don't get any hotspots sticking to the pan. At 4 minutes flip you're chicken fingers and cook for another 3-4 minutes on the other side. Repeat for all the chicken.
  9. Stick the bamboo skewers into each individual chicken finger. You've not got chicken on a stick.
  10. Pre-heat a waffle iron and spray with cooking spray. Pour a little waffle mix in the bottom of the iron, about halfway to what you would use to make a regular waffles. Put two chicken skewers down on the iron (one on each half. Pour about half the amount of the original pour over the chicken.
  11. Close waffle iron and cook according to your waffle-ironing instructions. Try not to pour too much as you will have waffle mix all over your counter (I know this from experience). These waffles will puff up about twice the size of the batter when cooked. Split the waffles, sprinkle with maple syrup or dip in ketchup. It's chicken and a waffle, you can do that. Enjoy!

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