Mini Chicken & Waffles
It’s hard to resist the palette-pleasing flavor of Chicken & Waffles, and these two-bite beauties feature a homemade waffle cooked in the Grill Pan!
- ½ cup (125 mL) flour
- ¼ cup (60 mL) cornstarch
- ½ tsp (2 mL) salt
- ½ tsp (2 mL) baking powder
- ¼ tsp (1 mL) baking soda
- 1 cup (250 mL) buttermilk
- 1 egg
- 1⁄3 cup (75 mL) canola oil
- 12 frozen chicken nuggets
- maple syrup (optional)
- tooth picks (optional)
Make a waffle batter by whisking together the flour, cornstarch, salt, baking powder, baking soda, buttermilk, egg, and canola oil until smooth.
Pour batter into a pre-heated Grill Pan and cook over medium heat 4–6 minutes or until the bottom is golden brown and bubbles appear on top.
Loosen the waffle from sides and turn carefully, cooking 2–3 more minutes or until golden brown.
Meanwhile, bake the frozen chicken nuggets in the oven per package directions. Slice the nuggets in half when they’re done baking.
Remove the waffle to a cutting board and cut into 24 small squares with a Pizza & Crust Cutter. Top with a chicken portion and drizzle with maple syrup.