Chicken and Waffles on a Stick. For the chicken: Fold together the chicken tenders, buttermilk, tarragon, thyme and cayenne pepper in a shallow dish until thoroughly combined. Drain on paper towels and season with salt and pepper. For the waffle batter: Place the flour, milk, oil.

I can still remember the first time I had chicken and waffles. Chicken and Waffles are the ultimate brunch recipe…toasty waffles layered with crispy chicken and smothered in syrup. When you order Roscoe's famous dish you get a waffle drowned in maple syrup topped with a piece of c. You can cook Chicken and Waffles on a Stick using 25 ingredients and 11 steps. Here is how you cook it.

Ingredients of Chicken and Waffles on a Stick

1. It's 1 lb. of boneless, skinless chicken breast, cut into 1 -1.5inch thick strips.
2. It's 2 cups of buttermilk, divided.
3. You need 2 tbsp of paprika.
4. Prepare 2 tbsp of black pepper.
5. It's of kosher salt.
6. It's 3 tsp of garlic powder, divided.
7. Prepare 2 tsp of cayenne powder, divided.
8. It's 3 cups of buttermilk, divided.
9. It's 2 of large eggs.
10. Prepare 2 cups of flour (Bread or AP).
11. Prepare 3/4 cup of corn starch.
12. Prepare 2 tsp of baking powder.
13. You need 1 tsp of dried mustard.
14. It's 1 tsp of dried ginger.
15. It's 2 cups of AP flour.
16. You need 1 tsp of baking soda.
17. It's 1 tsp of baking powder.
18. Prepare 1/4 cup of powdered sugar.
19. Prepare 5 tbsp of melted butter.
20. It's 4 of large egg whites, beaten.
21. You need 2 tsp of vanilla extract.
22. You need 1/2 tsp of maple syrup extract.
23. It's 4 cups of vegetable oil for frying (I used peanut oil).
24. You need of Bamboo skewers.
25. You need of Cooking spray.

We brought these to an afterschool play date and every. The Chicken IN the Waffle on a Stick is just what it sounds like, a chicken tender baked into a glorious waffle. Yeah, and then it's sprinkled with powdered sugar and topped with syrup to really take it to the next level. Chicken and waffles is an American dish combining chicken with waffles.

Chicken and Waffles on a Stick step by step

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!.

It is part of a variety of culinary traditions, including soul food and Pennsylvania Dutch cuisine, and is served in certain specialty restaurants in the United States. Making fried chicken and waffles at the same time is quite a feat, but this soul food classic is worth the effort. Brining your chicken beforehand is NOT Repeat with remaining batter. Place cooked waffles in a clean kitchen towel on a baking sheet. Place in oven to keep warm while preparing chicken.