Chicken and Waffles, Breakfast on a Skewer!
I tend to stick with the same basic brunch menu year after year, maybe changing an ingredient here or there, but leaning into what I know has worked in the past. This year for Easter though, I wanted to try something different.
These Chicken and Waffle Skewers were a great addition to my brunch repertoire. Unlike their full-sized version, you can sample a bite or two and still have room for all the other goodies. Everyone seemed to enjoy them, and I thought they were great.
6 Servings
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Ingredients:
Waffle ingredients:
- 3 tbsp. melted butter at room temperature
- 3 tbsp. sugar
- 1/3 cup sourdough discard [1]
- 2 eggs
- 3/4 tsp. vanilla
- 1 cup milk (I used 2%)
- 155 g. gluten free all-purpose flour [2]
- 1-½ tsp. baking powder
- ¾ tsp. baking soda
- ¾ tsp. salt
Chicken ingredients:
- ½ tsp. salt
- ½ tsp. pepper
- ½ tsp. garlic granules [3]
- ½ tsp. onion granules [4]
- ½ tsp. paprika [5]
- 8 chicken breast tenders
- milk or buttermilk (see preparation)
- 1 cup cornstarch
- 1 cup canola oil
- powdered sugar and maple syrup for serving
Preparation:
For the gluten free waffles, I used the batter from my Gluten Free Sourdough Discard Pancake recipe [6] and adjusted the yield to 6 servings or 6 full-sized waffles.
Just whisk together all of the ingredients and cook on your waffle iron [7] at 350º for 4 minutes. Cool the waffles on a rack then cut each waffle into 4 pieces. You can make the waffles the day before and refrigerate them.
Can you use a gluten free waffle mix [8], or even (gasp) buy frozen waffles? Of course you can, I won’t tell! 😉
For the chicken, whisk together the first 5 ingredients, salt through paprika. Cut each chicken tender into 3 pieces, they should be about the same size as your waffle squares. Place the cut-up chicken in a bowl and add just enough milk to cover. Sprinkle with ½ tsp. of the spice mixture.
Cover and refrigerate overnight.
The next morning, heat the canola oil in a deep skillet. Add the cornstarch and the rest of the seasoning mixture to a small bowl. When oil is very hot, use tongs to pick up one piece of chicken at a time and dredge in the cornstarch, shaking off the excess. Add to the hot oil and cook until browned on both sides and the internal temperature reaches 165º. If you’re not sure, use a thermometer.
Don’t crowd the pan, cook the chicken in batches if needed. As the pieces finish, place them on a rack to drain.
To assemble, arrange the waffles on a serving dish in a single layer (if you made them the night before, pop them into the microwave for 1 minute to reheat). Top each waffle section with a piece of chicken and secure with a skewer or toothpick.
You can sift a little powdered sugar over the top and have maple syrup to pass around at the table.
Wow, these little skewers were so tasty! The recipe was a bit of extra work, but I think everyone enjoyed them along with my usual brunch offerings. As I said before, it was all about trying something different. And would you believe, I myself had never had Chicken and Waffles before?
Notes ♪ When serving alongside other courses, you can plan on 2 to 4 skewers per person depending on appetites. I made 2 dozen for a gathering of 6 people and we did have leftovers. They were great the next day, reheated in the microwave.
Notes ♫ For the waffles, try Better Batter Gluten Free All-Purpose Flour- Use my Promo Code MGFC30 for 30% off [2] your full price purchase!