Chicken and Waffle Skewers

My fiancé loves getting the chicken and waffles from our favorite southern restaurant, so I was originally going to try and recreate the recipe at home. Then after making my Leslie Knope inspired cupcakes with the mini Eggos, a different idea transpired. Since I have a weakness for miniature sized food as well as food on a stick, I couldn’t think of a more perfect combination than chicken and waffle skewers! Since chicken and waffles are already a huge food splurge, I made baked ‘fried’ chicken to lighten it up a bit. Try them out for your next backyard barbecue or party for an unexpected take on a Southern classic!

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Ingredients:

1 ½ lbs boneless skinless chicken tenders

½ cup all-purpose flour

Salt and freshly ground pepper to taste

1 egg

2 Tbs water

1 Tbs Sriracha or your favorite hot sauce

¾ cup panko bread crumbs

¾ cup corn flakes, crushed

2 tsp Cajun seasoning – try my homemade version here

3 Tbs olive oil

Eggo Homestyle Mini Waffles (you could also use full size waffles and just cut them into fourths)

Preheat oven to 375 degrees F (190 degrees C) and line a large baking sheet with parchment paper.

In a shallow dish combine flour, salt, and pepper. In a separate bowl, whisk together egg, water, hot sauce, and season with salt and pepper. In a third shallow dish, combine bread crumbs, crushed corn flakes, Cajun seasoning, and olive oil.

(1.) Cut chicken tenders in half. (2.) One by one, coat a chicken piece in flour, (3.) dredge in the egg and hot sauce mixture, (4.) and then press into bread crumb mixture until evenly coated.

Place on prepared baking sheet and repeat until finished. Place in the oven to bake for 40-45 minutes or until golden brown and chicken is thoroughly cooked.

When chicken is finished cooking, pop Eggos into the toaster and toast to your liking. Alternate chicken and mini waffles on skewers and serve with a side of honey mustard and maple syrup!

Enjoy!