• Prep Time:
  • Cooking Time:
  • Serves: 8-10

Mini Fried Chicken and Waffle Recipe

Category: Appetizers

 Ingredients List

  • 10 sprigs fresh thyme
  • 3 chicken thighs, boneless with skin on, cut into small ½ inch cubes
  • Kosher salt and freshly ground pepper
  • 2 cups buttermilk
  • 1 tablespoon hot sauce- Texas Pete or Tabasco
  • 1 16oz bottle of peanut oil
  • Maple syrup
  • Mini Toaster Waffles (at least 20 individual rounds)
  • For the flour mixture:
  • 2 cups flour
  • 2 tsp salt
  • black pepper
  • ¼ tsp cayenne


Remove the leaves from 5-6 sprigs thyme and mince finely. Set aside. Cut the chicken thighs into small ½-inch square pieces leaving some skin on each little piece. Toss with 1 teaspoon of salt, a few grinds of freshly cracked pepper and 1 tablespoon of the minced thyme. In a medium bowl mix the buttermilk with 1 tablespoon of hot sauce (I like Texas Pete) and add the seasoned chicken pieces to the buttermilk mixture. Stir well and add any remaining sprigs of thyme to the buttermilk. Cover and refrigerate overnight.

Remove the chicken in buttermilk from the fridge and drain in a colander. Scoop 2 cups of flour in a pie plate or shallow bowl and season with 2 teaspoons salt, black pepper and ¼ teaspoon cayenne pepper. Add the chicken pieces to the flour mixture and toss well, thickly coating each piece. In a large saucepan heat 2-3 inches of peanut oil to high heat, (approximately 350 degrees). Carefully add your chicken in batches, being mindful not to splatter or crowd the pan or the temperature of the oil will drop. Stir occasionally until nicely browned on all sides and then remove to a paper towel to drain. Repeat with remaining chicken pieces. Toast the mini waffle rounds until golden brown and top each round with a piece of warm fried chicken. Drizzle with warm maple syrup before serving.

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