HEPP'S Chicken and Waffles Mini's
Who doesn't love chicken and waffles!! This recipe uses the same breading mixture and method as our avocado fries so if you are making one you might as well make them both. Be sure to dip the avocado in the dipping stations first. They can also be cooked together as well you just need to leave the chicken in the oven a little longer. These are sure to be a salty sweet crowd pleaser!!
*Cook up as many waffles and chicken fingers as needed. As a rule of thumb, 1 chicken finger will get you about 3-4 sliders.*
Ingredients:
- Gluten free or regular pancake/ waffle mix (or frozen mini waffles.)
- 4 large eggs
- 3/4 cup milk (regular, almond, soy, or rice)
- 1 tbsp. vegetable oil
- 3 -4 chicken breasts
- 2-3 cups panko crumbs or rice chex ground for gluten free substitute
- 3/4 cup Flour or gluten free flour
- Pinch of chili powder- to taste
- Pinch of garlic powder- to taste
- 1 teaspoon HEPP'S Himalayan Pink Sea Salt
- 1 teaspoon black pepper
- HEPP'S Aussie Flake Sea Salt
- {real} maple syrup
- toothpicks
Directions:
- Preheat the oven to 425°F, and line a baking sheet with foil place baking rack on top if you have one.
- Slice uncooked chicken into 3 to 4 strips each breast and then each slice into 2 to 3 cubes.
- You’ll need three small bowls for the dipping stations. In the first, combine the flour or gluten free flour and half the seasonings. In the second, combine the beaten egg. In the third, combine the panko chips and or ground Rice Chex and the other half of the seasonings.
- Dip the chicken pieces into the flour, then the eggs, then the Panko/ Rice Chex. Lay them on the baking sheet or wire rack. Bake for 15 to minutes or until cooked through, flipping about half way through.
- Prepare waffle mixture as directed and cook in waffle maker. When cooled cut each waffle into 4 pieces.
- Take 1 piece of chicken place on top of waffles slice. Secure with a toothpick. Drizzle with maple syrup and finish with HEPP'S Aussie Flake Sea Salt and serve warm.
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