Mini Chicken & Churro Waffles

I had the pleasure of hosting a cook-a-long with my lovely line sisters for our 13th Deltaversary. This light snack is dusted with a heavenly mix of cinnamon and sugar. The chicken has a beautiful crunch with a hint of heat. If you want to try the vegetarian version of this recipe, be sure to check out my fried oyster mushrooms in the Boozy Brunch Section Enjoy! #chickenandwaffles #friedchicken #churrowaffles

Fried Chicken Nugget Ingredients

(Serves 4 people)

Meat & Protein

3-4 Boneless Chicken Breasts

Baking & Spices

2 1⁄2 Cups All-Purpose Flour

2 tbsp Salt (more, if desired)

2 tbsp Cracked Black Pepper (more, if desired)

3 tbsp Garlic Powder

4 tbsp Cayenne Pepper (more, if desired)

3 tbsp Paprika

3 tbsp Dried Basil

2 tbsp Dried Parsley

Oils & Vinegars

Canola Oil for frying


Buffalo Wing Sauce

Hot Sauce

1⁄4 cup Pickle or Jalepeno Juice

Fried Chicken Nugget Directions

1.) Wash the chicken breasts thoroughly and cut into small bite-sized pieces.

2.) Place the chicken in a large Ziploc bag and marinate with Buffalo Sauce, Hot Sauce, and a 1/4 cup of Pickle Juice. Close the bag and massage the marinade into the chicken. Place in the refrigerator for 20-25 minutes before cooking.

3.) To make the chicken nugget dredge add 2 1⁄2 Cups All-Purpose Flour to a large mixing bowl. Add 2 tbsp Salt, 2 tbsp of Cracked Black Pepper, 3 tbsp of Garlic Powder, 3 tbsp of Cayenne Pepper, 3 tbsp of Paprika, 3 tbsp of Dried Basil, and 2 tbsp of Dried Parsley. Whisk dry ingredients together.

4.) Before coating the chicken wings with the flour dredge, add 3-4 tbsps of the chicken marinade into the flour, and stir. It should make small clumps.

5.) Coat each nugget with the flour dredge being careful NOT to shake off any sauce. Be sure to pat the flour dredge into every crevice to ensure it sticks. Tip: As you coat more and more chickennuggets, you will see more clumps of flour start to appear. Use those clumps to also coat the chicken nuggets and place them on a cooling rack when finished.

6.) Heat Canola Oil in a Cast Iron Dutch Oven to 375 degrees. Tip: If you do not have a kitchen thermometer to check the oil temperature, you can drop a little bit of flour in. If it sizzles then the oil is ready to use.

7.) Fry the chicken nuggets for about 7-10 minutes until they are crispy brown or start to float. Tip: Be sure not to overcrowd your Dutch oven, large pot, or fryer.

8.) Drain the cooked chicken nuggets on a cooling rack and place in the oven on the lowest temperature possible until ready to serve.

Churro Waffles Ingredients

(Serves 4 people)

Meat & Protein

2 Eggs, large 1 Egg White

Baking & Spices

2 Cups All Purpose Flour

2 tsp Baking Powder

1 tsp Baking Soda

3 1⁄2 tsp Ground Cinnamon

1⁄2 tsp Salt

1⁄2 cup White Sugar

1 tsp Vanilla Extract

Oils & Vinegars

1⁄4 Cup Canola Oil

Canola Oil Spray


1 1⁄4 - 1 1⁄2 Cup Almond Milk

1⁄4 Cup Butter, melted

Churro Waffles Ingredients

1.) Heat your waffle iron to the setting you feel comfortable with. I like to place mine on 6 for a crisper outside.

2.) In a large mixing bowl, combine 2 Cups All Purpose Flour, 2 tsp Baking Powder, 1 tsp Baking Soda, 1⁄2 tsp Salt, and 1⁄2 Ground Cinnamon. Blend with a whisk.

3.) In a medium bowl, whisk together 2 large Eggs, 1 Egg White, 1/4 cup White Sugar, 1 1⁄4 Cup Almond Milk, 1 tsp Vanilla Extract, 1⁄4 Cup Vegetable or Canola Oil, and 1⁄4 Cup Melted Butter.

4.) Make a well in the middle of the dry ingredients and pour in the wet mixture. Whisk together. Tip: Be careful not to over mix.You want the mixture to be thick but still pourable. If the mixture is too thick, you can always add more Almond Milk.

5.) Spray your waffle iron with Canola Oil Spray. Make the waffles according to your waffle iron instructions. Tip: I like to put my waffle iron setting on 5 or 6 (slightly dark) for a crisper outside.

6.) While the waffles are cooking, mix 1⁄4 cup of White Sugar with 3 tsp of Cinnamon in small bowl.

7.) Remove the waffle and slice it into squares of 4. Lightly brush both sides of the waffle cuts with melted butter and dip into the Cinnamon Sugar coating. Serve immediately.

Now you have something cooked from the SOUL. Serve it to the CULTURE!



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