Are looking for inspiration recipes chicken and waffles on a stick that are appetizing? How to make it is indeed not difficult and not too easy. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious chicken and waffles on a stick should have had aroma and taste that could provoke our taste buds.

Many things that more or less affect the taste quality of chicken and waffles on a stick, first from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want prepare chicken and waffles on a stick good home, because as long as you know the trick, this dish is able become dish special

Ingredients and seasonings required for make

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

Make the Chicken 'N Waffles on a Stick: Spray the machine with cooking spray and pre-heat. Directions For the chicken and waffles: Preheat the grill to medium-high heat. Combine the buttermilk, Sriracha, waffle flour, breadcrumbs and spices in a large bowl. Dip the skewered chicken in the waffle batter until fully coated.

Instructions to cook Chicken and Waffles on a Stick:

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!
12. Done and ready to serve!

The Chicken IN the Waffle on a Stick is just what it sounds like, a chicken tender baked into a glorious waffle. Chicken waffles Yeah, and then it's sprinkled with powdered sugar and topped with. Chicken and Waffles on a Stick! These are actually pretty similar to the Chicken and Waffle Wings I made a while back with one exception — instead of hanging chicken wings out of the sides of a waffle iron and pouring batter on them I used breaded chicken strips with kabob sticks in them instead. That is, of course, except when it comes to chicken and waffles on a stick – we're all about that.

I say thank you for using the recipe that I convey on here. hope we Good luck!