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.

Chicken and Waffles on a Stick 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. How does one shove a stick into a plate of chicken and waffles?

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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.

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Ingredients for Chicken and Waffles on a Stick:

Prepare 1 lb. boneless, skinless chicken breast, cut into 1 -1.5inch thick strips.
Require 2 cups for buttermilk, divided.
Give 2 tbsp for paprika.
Prepare 2 tbsp black pepper.
Need of kosher salt.
Prepare 3 tsp garlic powder, divided.
You need 2 tsp - cayenne powder, divided.
Provide 3 cups buttermilk, divided.
Prepare 2 large eggs.
Need 2 cups - flour (Bread or AP).
Provide 3/4 cup corn starch.
Need 2 tsp of baking powder.
Require 1 tsp - dried mustard.
You need 1 tsp - dried ginger.
Require 2 cups - AP flour.
Prepare 1 tsp of baking soda.
Give 1 tsp baking powder.
Provide 1/4 cup of powdered sugar.
You need 5 tbsp melted butter.
Give 4 large egg whites, beaten.
Prepare 2 tsp vanilla extract.
Prepare 1/2 tsp for maple syrup extract.
Prepare 4 cups vegetable oil for frying (I used peanut oil).
You need for Bamboo skewers.
Need Cooking spray.

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Chicken and Waffles on a Stick process:

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..
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..
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.
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..
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.
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..
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..
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..
Stick the bamboo skewers into each individual chicken finger. You've not got chicken on a stick..
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..
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!.

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. Oh the mess of Chicken and Waffles. Most everyone I know has a soft spot for the unlikely delicious combination, but very rarely will you be Thanks to this recipe by our friend Lisa, we get to witness cornflake battered fried chicken stuffed within waffles all efficiently propped up on a wooden stick. A county fair in California is serving chicken and waffles on a stick.

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