Preparation time: 30 minutes I Cook time: 10 minutes I Servings: 10 (2 sandwiches)
3 chicken breasts, cut into small chunks
40 mini waffles [I used the Ego brand: here]
16 oz. low-fat buttermilk
1 cup (ish) flour
2 eggs, beaten
1 tsp paprika
1 Tbsp Frank’s Red Hot
1 garlic clove
1/2 onion, sliced
1 cup (ish) bread crumbs
salt & pepper
1/2 cup yellow mustard
2 Tbsp + 2 tsp honey, divided
1 Tbsp unsalted butter
1 Tbsp chopped parsley
Maple syrup for drizzling
In a large mixing bowl, add the buttermilk, Frank’s, paprika, chicken, onion, garlic, salt and pepper. Let the chicken sit in the marinade for at least an hour or overnight in the fridge.
Meanwhile, toast the mini waffles in a toaster oven according to the package. Set aside.
Heat the oven to 375 degrees and spray two cooking sheets with cooking spray. Prepare the assembly line to bread the chicken. On 2 separate plates, put the flour and bread crumbs. After the chicken has marinated long enough, remove one piece at a time and coat with the flour then gently dip into the beaten eggs, allowing the excess to drip off. Lastly, dredge the chicken piece in the bread crumbs and place on the oiled cooking sheet. Continue this process until all the chicken pieces have been breaded.
** beaten egg step not pictured
In a small bowl, combine the butter and 1 tsp of honey. Microwave until melted. Using a brush, lightly glaze each chicken piece with the honey butter. Bake in the oven for about 10 minutes.
In a bowl, combine the yellow mustard, 2 Tbsp honey, and parsley. Stir to combine. Spread the mustard sauce on each mini waffle.
Place a piece of the chicken on top of the waffle and drizzle with a tiny bit of additional honey. top with other mini waffle and stab a toothpick through the little sandwich.
Continue to do this until all of the mini waffles have been used. Move to a serving platter and drizzle a small bit of the maple syrup over all of the sandwiches. Serve immediately.