Waffles and chicken might not sound like a match made in heaven—but trust me, once you taste them together, you’ll wonder why Cupid didn’t get involved sooner. Now shrink that combo down to bite-size, and you’ve got a party in your mouth that RSVP’d “crispy,” “fluffy,” and “absolutely irresistible.” Mini chicken and waffles aren’t just adorable—they’re the overachievers of the brunch world: sweet, savory, crunchy, and totally photogenic. Whether you’re planning a Southern-style soiree, a tailgate with taste, or just a Tuesday that needs a reason to exist, these tiny towers are here to steal the show and your heart.
Why This Recipe Works
- Sweet Meets Savory Magic: The crispy, seasoned fried chicken meets buttery, golden mini waffles—and it’s a beautiful mess of flavors. Add a drizzle of syrup and you’ve got flavor harmony.
- Perfect for Parties: Finger food? Check. Instagrammable? Double check. These mini bites are built for passing trays, brunch boards, and food-fueled compliments.
- Crispy Chicken Every Time: Buttermilk marinade, seasoned flour, and a hot oil bath mean you’re biting into crunch-town USA.
- Homemade or Store-Bought Friendly: Make waffles from scratch or cheat (we won’t tell). The magic’s in the pairing.
- Mini Means More: More bites, more toppings, more excuses to eat ten without guilt. It’s science. Kind of.
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken thighs, cut into 2-inch pieces
- 1 cup buttermilk
- 1 tsp hot sauce (optional but awesome)
- 1 ½ cups all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- Vegetable oil for frying
For the Waffles (homemade or mini frozen—your kitchen, your rules)
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup buttermilk
- 1 egg
- 2 tbsp melted butter
- ½ tsp vanilla extract
For Serving
- Maple syrup or hot honey
- Toothpicks (or mini skewers if you’re feeling fancy)
Equipment Needed
- Mixing bowls
- Whisk
- Deep frying pan or Dutch oven
- Wire rack and baking sheet
- Waffle iron (mini preferred, but regular will do with trimming)
- Tongs or slotted spoon
- Measuring cups and spoons
- Small spoon or ice cream scoop
Instructions
Step 1: Marinade That Chicken Like It Owes You Rent
Toss your chicken chunks into a bowl with buttermilk and a dash of hot sauce (because we like our chicken with a little sass). Let it sit for at least 30 minutes, or even better—overnight in the fridge. This buttermilk bath isn’t just spa day for poultry—it tenderizes like a charm and preps the chicken for crisp glory. Tip: Add a sprinkle of salt to the buttermilk for extra marinade magic.
Step 2: Coat It Like You Mean It
In a separate bowl, mix flour, paprika, garlic powder, onion powder, salt, and pepper. This isn’t just coating—it’s your chicken’s outfit for the main event. Pull chicken from the marinade, let the excess drip, and dredge it in the flour mix. Press to make sure it sticks—naked chicken is a crime here. Tip: Double dip in the flour for extra crunch factor. Crispy is not optional. It’s the entire personality.
Step 3: Fry Until It’s Golden and Glorious
Heat about 2 inches of vegetable oil in a Dutch oven or deep skillet to 350°F. Gently lower in your chicken pieces and fry in batches (crowded pots = soggy regret). Fry for 4–5 minutes, flipping once, until the crust is golden and the inside is fully cooked. Rest those beauties on a wire rack over a baking sheet. Tip: If you hear crackles and see bubbles when you drop the chicken, you’re doing it right. If not, wait for the oil to heat up more.
Step 4: Waffle Time—Cue the Drama
In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, mix buttermilk, egg, melted butter, and vanilla. Combine wet and dry, stir just until it looks like a lumpy mistake (that’s perfect). Preheat your waffle iron, lightly grease it, and scoop in about a tablespoon of batter per waffle (for mini size). Cook until golden. Repeat until you have a stack of fluffy, golden pillows. Tip: No mini waffle maker? Just trim regular waffles into quarters. Mini illusions are still delicious.
Step 5: Stack, Skewer, and Sauce
Now the fun part: grab one mini waffle, top it with a piece of fried chicken, then another waffle if you want a slider-style stack. Stick a toothpick through the middle to hold it all together like the edible Jenga tower it is. Drizzle with maple syrup or hot honey (or both—why live half a life?) and prepare to be adored by anyone within 10 feet.
Tips and Tricks
Don’t Rush the Marinade
Let that buttermilk work its magic. Even 30 minutes makes a difference, but overnight? That’s chef’s kiss territory.
Preheat Your Waffle Iron Like It’s a Sacred Ritual
A cold iron equals sad, pale waffles. Make sure it’s nice and hot so your batter gets those crispy golden edges.
Keep Chicken Warm in the Oven
If you’re making a big batch, pop cooked chicken into a 200°F oven while you fry the rest. No one likes lukewarm crunch.
Go Full Brunch Mode
Serve with spiked lemonade, mimosas, or a Bloody Mary and you’re now hosting the brunch people cancel other plans for.
Have a Toppings Bar
Whipped butter, hot honey, cinnamon sugar, spicy syrup, pickled jalapeños—go wild. This is not the time to be basic.
Recipe Variations
- Buffalo Chicken & Blue Cheese Waffles: Toss chicken in buffalo sauce and drizzle with blue cheese dressing. Game day = won.
- Hot Honey Chicken Waffles: Stir crushed red pepper into honey, heat it up, and drizzle for sweet-spicy heaven.
- Sweet & Salty Classic: Use maple syrup and a sprinkle of flaky sea salt for the ultimate yin-yang brunch energy.
- Bacon-Waffle Mashup: Add chopped bacon to your waffle batter. That’s it. That’s the tweet.
- Mini Chicken and Cornbread Waffles: Swap waffles for mini cornbread rounds for a Southern twist that slaps.
Frequently Asked Questions
Can I bake the chicken instead of frying?
You can, but let’s be honest—will it be as crunchy? No. Will it still be good? Yes. For a baked version, place the coated chicken on a wire rack over a baking sheet and bake at 400°F for 20–25 minutes, flipping halfway. Spray lightly with oil for extra crisp.
Can I make the waffles ahead of time?
Absolutely! Waffles freeze well. Just toast them up right before serving so they’re crisp again. Never serve a soggy waffle unless you want judgment in people’s eyes.
What oil is best for frying chicken?
Neutral, high-heat oils like canola, peanut, or vegetable oil are perfect. Olive oil? Too fancy. Coconut oil? Too coconutty. Save those for other moments.
Do I have to use buttermilk?
It’s worth it, but in a pinch, mix 1 cup milk with 1 tbsp vinegar or lemon juice. Let it sit for 5 minutes and you’ve got a decent stand-in.
Can I serve these cold?
Sure… if you want to make people sad. Mini chicken and waffles are best hot and crispy—don’t let them go cold unless you’re into emotional sabotage.
Summary
Mini chicken and waffles are proof that good things come in tiny, crunchy, golden packages. With crispy fried chicken snuggled between buttery mini waffles and a drizzle of sweet maple magic, this is finger food that flirts with brunch and makes best friends with your taste buds. Whip up a batch and let the compliments—and the syrup—flow.
4
servings30
minutes30
minutes300
kcalIngredients
1 lb chicken thighs, cut small
1 cup buttermilk
1 tsp hot sauce
1 ½ cups flour
1 tsp paprika
1 tsp garlic powder
½ tsp onion powder
½ tsp salt
½ tsp black pepper
Oil for frying
Waffles：
1 cup flour
1 tbsp sugar
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
¾ cup buttermilk
1 egg
2 tbsp butter, melted
½ tsp vanilla
Directions
- Marinate chicken in buttermilk and hot sauce for 30 minutes.
- Mix flour and spices. Dredge chicken and fry at 350°F for 4–5 minutes per side.
- Mix waffle batter and cook mini waffles in waffle iron.
- Stack chicken on waffles, skewer with toothpick.
- Drizzle with maple syrup or hot honey and serve warm.
Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.
