After my amazing Florida bridal brunch a few weeks ago, I was inspired to make these amazing babies! Tyler is a true southern boy at heart, and of course LOVES to order chicken and waffles anytime he sees it on a menu. Now I typically would make this dish at home because the normal recipe would call for fried chicken, and glutinous waffles...however my version has become a must for both weekend dinner dates, tailgating dishes, and appys at a cocktail party!
These little cuties will take you now time to make. My only suggestion would be that if you are making the components ahead of time ( which I have definitely done!) Make sure to then warm them through in the oven and serve immediately( not the best thing to eat cold!)
a pan of my chicken nuggets
a small round cookie cutter
pure maple syrup for drizzling over and dipping
1. Take my power pancake mix( triple the recipe), and once made, pour into a waffle pan and create as many waffles as you can! ( I can normally get about 4-5 big waffles of this amount of mix.
2. allow to cool then take your small cookie cutter, and cut out as many rounds as possible ( 4-5 per waffle) Repeat this until all of your waffles have been cut. ( Keep the scraps of waffle, they are amazing on top of smoothie bowls, or by themselves as midday( or night) snack)
3. Take you chicken nuggets, small waffles, and toothpicks and begin the assembling process. The ratio should be 1:1. If you would like to make mini sandwiches then you will need to double this amount of waffles to make enough!
4. Store in an airtight container for up to 2 days. Before serving, warm through in the oven at 300 degrees and then drizzle with maple syrup.