Crunchy Chicken Stuffed Waffle Pops & Maple Dijon Dip

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
4.8 from 10 reviews
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Prep time:
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Serves: 8-12
Chicken and waffles all in one bite! A fun twist on a southern classic! Serve them as a main dish or appetizer.
Ingredients
Chicken:
  • 3 pounds boneless chicken breasts
  • 3 eggs
  • 3 tablespoons milk
  • Salt & Pepper
  • 4 cups crushed corn flakes
  • Wooden skewers
Waffle Batter:
  • 4 cups Bisquick baking mix
  • 2½ cups milk
  • 2 tablespoons vegetable (or canola) oil
  • 2 eggs
Dip:
  • 1½ cups mayonnaise
  • ⅓ cup maple syrup
  • 3 tablespoons Dijon mustard
Instructions
  1. Preheat oven to 425 degrees F. Line several baking sheets with parchment paper.
  2. Cut chicken breasts in half lengthwise, then cut into thin slices.
  3. Whisk together 3 eggs, 3 tablespoons milk, and salt and pepper to taste in large mixing bowl until well combined. Stir in chicken.
  4. Place crushed corn flakes in large shallow bowl. Dredge chicken in corn flakes to coat then place in single layer on lined baking sheets.
  5. Cook chicken at 425 degrees F for about 14-18 minutes or until cooked through. Place a wooden skewer into each piece of chicken.
  6. Meanwhile, preheat waffle iron according to manufacturer’s directions. Brush iron lightly with oil or spray with nonstick spray if desired.
  7. Prepare waffle batter by whisking together Bisquick baking mix, 2½ cups milk, oil, and 2 eggs until combined in a large mixing bowl.
  8. 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.
  9. Prepare dipping sauce by whisking together mayonnaise, maple syrup, and mustard. Serve with chicken.
Notes
SNAPPY TIPS: While chicken is cooking, preheat waffle iron, prepare waffle batter, and prepare dipping sauce. Be sure to cut the chicken into thin slices so that you can close your waffle iron allowing the waffle batter to cook.

SNAPPY SUBSTITUTIONS: Instead of maple syrup you can substitute honey. Instead of mayonnaise you can substitute plain yogurt.

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Comments

  1. 1

    Love it!!

  2. 3

    This looks sooooo good!!!! We are leaving for a 10 day vacation tomorrow but I will try this as soon as we return.

  3. 5

    Love, love, ,love this idea! I am headed to Iowa tomorrow. No state fair but going to the Des Moines Farmers market and there is a festival there. Maybe they will have some food on a stick.

    • 6
      snappygourmet says:

      Lisa, Have a wonderful time in Iowa! I’m so jealous! Don’t remember too many foods on sticks at the Farmers market (although I think there are a few). However, there is a pupusa stand that has wonderful pupusas!! Must try!

  4. 7

    OK, that is gosh-darn clever! Way cool idea, Lisa!

  5. 9

    Oh, I love this idea! It is so cute!! I can’t imagine my 6 year old not loving it!

    • 10
      snappygourmet says:

      Thanks Erin! I’m sure your 6 year old will love them! My kids are 4 & 7 and couldn’t get enough! Glad I made a big batch! :)

  6. 11

    Now this is a good idea, I do have a waffle maker! My kids are not really into chicken so I think I’ll use ham instead (it’s their favorite). I have maybe half a pound leftover ham in the fridge, I was planning to make a soup out of it but you just gave me a better idea! lol! Thanks for sharing this!

    • 12
      snappygourmet says:

      Ham I’m sure would work well too! Just make sure it’s fairly thin so that you close your waffle maker. :)

  7. 13

    Has anybody ever told you how awesome you are? Cuz u r awesome! Very creative!

  8. 15
    Christine says:

    Actually, when I saw this picture I thought “I’m so sick of sticking everything on a stupid stick, but chicken stuffed waffles sound awfully good.” In this case, it looks like the stick actually makes some sense, making the whole project easier. I’m still sick of people turning everything into a “pop” but I might have to try this one.

    • 16
      snappygourmet says:

      HI Christine! Yes, definitely a lot of food out there with “sticks” these days. You could definitely make these chicken stuffed waffles without them, but makes the dipping a lot easier. Hope you enjoy them!

  9. 17

    I made these when my boys (25 &21) were home last week. They were extremely skeptical, but ended up loving them!

    • 18
      snappygourmet says:

      Hi Bonnie! I don’t blame your boys for being skeptical as I was definitely skeptical this idea was going to work! I thought I would have a huge mess on my hands and was pleasantly surprised as well. Glad they enjoyed them!

      • 19

        I admire you for replying to all the comments. next time, I’m going to crumble some bacon in the waffle batter…

        • 20
          snappygourmet says:

          Bonnie, I’ve actually had bacon on my brain a lot lately and was thinking about adding it too next time! Bacon makes everything better. :)

  10. 21

    I had to re-read that title about five times to make sure I was reading it correctly. I really wanna make them, but haven’t got a waffle iron. Do you think I could cook them in a skillet or something, kinda like pancakes?

    Kurious

    • 22
      snappygourmet says:

      Hi Kurious! I don’t blame you for having to reread the title of my chicken stuffed waffles; I was a bit skeptical it would work! :) I have only made them in a waffle maker so I can’t really say how well they will turn out or taste on a skillet. I would think they would work ok. If you give them a try, let me know. Hope they turn out for you!

  11. 23

    I just stumbled upon your website from someone that tweeted this recipe. I’m in love with your blog from this post alone.
    I just got a waffle maker too.
    Oh, I’m so excited to try these!! My husband and daughter are equally excited to TASTE these. :)

    • 24
      snappygourmet says:

      Hi Jody! thanks so much! You made my day! Hope you enjoy the stuffed waffles as much as we all did!

  12. 25
    maria soto says:

    this sounds really good maybe I will give it a try this week
    thanks for sharing

  13. 27

    Wow this amazing and looks so delish! Found you through Craft Gossip..loving your blog!

  14. 29

    I saw your recipe this morning & made these for dinner tonight with a few minor changes. I dredged my chicken in fine cornflake crumbs first and then a second time with the bigger crumbs. I also added cinnamon to my waffle batter, which tasted amazing! Since no one in my family but me likes mustard, I didn’t make the Dijon dip. Instead I served them with traditional maple syrup, a homemade coconut syrup, raspberry-jalepeno preserves, or country gravy. They were a big hit. They would be fun to make as a sleepover project/meal or for a brunch if made in advance. Thanks for sharing.

  15. 31

    Hol-ee cow. I mean chicken.

  16. 33

    Hello there, You’ve performed a great job. I will certainly digg it and for my part suggest to my friends. I am sure they will be benefited from this web site.

  17. 34

    You bring a whole new meaning to breakfast for dinner – one of my kids favorite requests! Very creative- can’t wait to try!

  18. 35
    janine washle says:

    Love this idea!

  19. 37

    I made these again for National Waffle Day. However, I used a different waffle batter and I spiced-up the chicken.

    • 38
      snappygourmet says:

      Glad you enjoyed them Carole! If I was making them just for myself I think I would add Frank’s hot sauce to them, but that’s just me. :)

  20. 39

    I’ve never tried chicken and waffles, but these look so good, I might just have to finally give in and try this!

    • 40
      snappygourmet says:

      Beth, chicken and waffles is definitely a crazy combination but definitely good!! Not as good as all your creations though!!!!

  21. 41

    Dig this recipe. Very creative.

  22. 42
    Kelli Reppert says:

    I just made chicken and waffles, however we do it a bit different here in Amish Country, (no I am not Amish, I just live in Lancaster County PA) check out how we make them!

    http://kellisgoodies.wordpress.com/2011/09/07/chicken-waffles-pa-dutch-style-but-a-little-easier/

    now excuse my blog it is not as pretty as yours! it is just for my friends that want my recipes so I dont have to keep writting them down. lol, i know it is sad. lol

  23. 44

    Just served these for dinner to friends, and no one could stop themselves from getting extra helpings! Thanks!

  24. 46
    Patraboo1 says:

    I just read this recipe and I can’t wait to go home and make it for dinner! I think I am going to add some heat to it, like some of the others that commented. We like jalapenos at my house so I am going to dice some and put them right in the pancake batter. Thanks for the great recipe!

    • 47

      Hope you enjoy! Adding some heat would definitely work in this recipe. I have another similar recipe Caribbean Shrimp Stuffed Waffle Pops & Mango Cilantro Dip that has some jalapenos. I used shrimp, but would work great with precooked chicken too.

  25. 48
    Pennylane says:

    These were amazing. My daughter and I had a great time making these. It was simple and easy. You MUST make the Dijon dip. I was so shocked how great it was. My daughter doesn’t really like any sort of mustard but was amazed at how good the dipping sauce was. Can’t wait to try the shrimp waffles you made.

  26. 50
    Katluvscooking says:

    This looks AHMAZING! I have been scouring the internet for appetizer ideas, a co-worker has asked that I cater her wedding. The groom wants some good old southern food. This is going on my list NOW!!

  27. 51
    Bilquis Durham says:

    Hello I was wondering can u use regular pancake mix or funnel cake mix for this recipe ?

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