As you may remember, I recently went to the Blogher Food Conference in Atlanta. When I got home a lot of people asked me if I went to certain restaurants, museums, tourist attractions, etc. I thought I did a lot while I was there but apparently missed a lot! Geez, I really need to get back to Atlanta (looking at flights now…)! Someone asked me if I had chicken and waffles while I was there. Nope, no chicken and waffles! Darn, darn, DARN! Apparently Gladys Knight’s restaurant is the place to go, but never been there, so I can’t say (I think we drove by one of them, but not sure?). Anyways, I’m all for fried chicken and waffles, but kind of hard to get the chicken and waffle in one bite isn’t it??? Next thing I knew, I was reminiscing about living in Iowa and going to the Iowa State Fair where you can find just about anything served on a “stick” (why my brain jumped from Atlanta to Iowa, I have no idea!). Suddenly my Crunchy Chicken Stuffed Waffle Pops were born! Chicken and waffles all in one bite! These are adorable and ohhhhhh so yummy!!!
I’ll admit that I was a little skeptical that stuffing a waffle with chicken was going to work and how it was going to work on a stick to form a “pop”. I debated on a few ideas on how to do this. I learned a few things as I went along, but it actually worked out well. I’ll share my tips with you so that your Crunchy Chicken Stuffed Waffle Pops turn out even better!
I thought about frying the chicken like the “original” dish but thought frying might make the chicken too greasy. Frying also always seems to make a mess and take a lonnnnng time so I decided to bake the chicken instead. Instead of doing the usual breading of dipping the chicken in flour, then eggs, then breadcrumbs, I thought I’d speed things up a little. I mixed a little milk in with some eggs in a large bowl then mixed the chicken strips right in. Worked out great! Make sure you cut your chicken into THIN strips (makes it easier when you put the strips into your waffle maker). I learned that the hard way!
Crush your corn flakes in a bag with a rolling pin (or glass) or put them in a food processor and process until they’re just chopped (you don’t want powder so don’t crush them too much). The corn flakes really make the chicken crunchy! Not quite liked fried chicken, but close, really close. If you’re not a waffle person, you can skip the whole waffle part and just bake these chicken strips for a snappy and yummy dinner!
After you dip the chicken into the corn flakes, place them on some large baking sheets. I like to line my pans with parchment paper. It prevents the chicken from sticking to the pan, helps keep the bottom of the chicken crispy, and makes cleanup a snap!
When the chicken is cooked, let it cool slightly then place a skewer in each piece. I used 4 inch thin skewers that I found at my grocery store near the BBQ stuff. Next time I might try to find a slightly thicker skewer. Although these worked fine, if you’re serving these at a party you might want a skewer that is a little thicker and durarble and possibly a little longer. You could make these without skewers too if you want them more like waffle battered chicken “nuggets”. If that’s what you want to do just use a fork or one skewer to dip the chicken in the waffle batter then pull the skewer/fork out when you put the battered chicken on the waffle iron.
While the chicken is baking you can make the waffle batter. I made the waffle batter a little on the thicker side compared to traditional waffle batters so that the batter wouldn’t run off the chicken too much and spread too much in the waffle iron.
Place the dipped chicken on your waffle iron. Make sure you give each chicken a little room for the waffle batter to spread. You can put more than one piece of chicken on your iron at one time. I could easily do 4 at a time on my iron but depends on the size of your waffle iron. Since you’re doing these in batches, you can keep the oven on warm and put the cooked ones in the oven while you’re preparing the rest.After you put the dipped chicken on the waffle iron, press the top of the waffle iron down and cook for a few minutes or until the waffles are golden brown.
If one side of the waffle looks more done than the other you can continue to cook them, or for a few of mine I just flipped them over, put the waffle iron top back down and cooked a little longer.
While the chicken is baking in the oven or while you’re cooking the chicken and waffles in the waffle iron you can prepare the dipping sauce. Just maple syrup would be a great alternative to the dipping sauce if you’re pressed for time.
So these were supposed to be for dinner but the kids and I snacked on quite a few!!! I didn’t get too many pictures of the finished dish because everyone was grabbing for them!!! Mmmmm crispy chicken hidden inside a waffle! Crunchy Chicken Stuffed Waffle Pops, I think I’m in love with you….
Although we didn’t have any leftovers, you could probably freeze these and reheat. I would put the finished Crunchy Chicken Stuffed Waffle Pops in a single layer on a baking sheet, stick them in the freezer for an hour or two until frozen then place in freezer bags. If you stick them right in a bag after they’re cooked, then in the freezer they’ll clump together, so be sure to freeze them in a single layer first. Then you could bake them in the oven to reheat.
Hope you enjoy!!!
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|Crunchy Chicken Stuffed Waffle Pops & Maple Dijon Dip||
- 3 pounds boneless chicken breasts
- 3 eggs
- 3 tablespoons milk
- Salt & Pepper
- 4 cups crushed corn flakes
- Wooden skewers
- 4 cups Bisquick baking mix
- 2½ cups milk
- 2 tablespoons vegetable (or canola) oil
- 2 eggs
- 1½ cups mayonnaise
- ⅓ cup maple syrup
- 3 tablespoons Dijon mustard
- Preheat oven to 425 degrees F. Line several baking sheets with parchment paper.
- Cut chicken breasts in half lengthwise, then cut into thin slices.
- Whisk together 3 eggs, 3 tablespoons milk, and salt and pepper to taste in large mixing bowl until well combined. Stir in chicken.
- Place crushed corn flakes in large shallow bowl. Dredge chicken in corn flakes to coat then place in single layer on lined baking sheets.
- Cook chicken at 425 degrees F for about 14-18 minutes or until cooked through. Place a wooden skewer into each piece of chicken.
- Meanwhile, preheat waffle iron according to manufacturer’s directions. Brush iron lightly with oil or spray with nonstick spray if desired.
- Prepare waffle batter by whisking together Bisquick baking mix, 2½ cups milk, oil, and 2 eggs until combined in a large mixing bowl.
- Dip chicken into waffle batter then place on waffle iron (skewer sticking out of iron). Cook in batches. Place in warm oven to keep warm if desired.
- Prepare dipping sauce by whisking together mayonnaise, maple syrup, and mustard. Serve with chicken.
SNAPPY SUBSTITUTIONS: Instead of maple syrup you can substitute honey. Instead of mayonnaise you can substitute plain yogurt.
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