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Mini Chicken and Waffles

Mini Chicken and Waffles
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Calories 183 cals
Total Fat 9 g
Cholesterol 35 mg
Dietary Fiber 1 g
Sodium 266 mg
Protein 5 g
Total Carbohydrate 19 g
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Prep Time: 35 Minutes

Time to Table: 1 Hour 15 Minutes

Serves: 24

Ingredients

  • 1 cup , plus 2 tablespoons all purpose flour, divided
  • 1 tablespoon sugar
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon , plus 1/2 teaspoon salt
  • 1 3/4 cups Daisy Sour Cream, divided
  • 6 tablespoons butter, melted, divided
  • 1/2 cup buttermilk, divided
  • 1 large egg
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon pepper
  • 3 cups cornflake crumbs
  • 1 pound chicken tenders, cut into 24 pieces
  • 1 1/2 tablespoons pure maple syrup
  • 1/8 teaspoon red pepper flakes or to taste

Directions

Whisk 1 cup flour, sugar, baking powder and 1/8 teaspoon salt in medium bowl. Whisk ¾ cup sour cream, 5 tablespoons of the butter, milk and egg in a small bowl until blended. Stir the sour cream mixture into the flour mixture just until moistened. Meanwhile, heat a waffle maker until hot; lightly grease with remaining 1 tablespoon butter. Pour 1/3 cup batter per waffle; cook 3 to 4 minutes or until golden brown. Cut waffles into quarters. Heat the oven to 425 degrees. Line a baking sheet with foil; coat with cooking spray. Combine 2 tablespoons flour, garlic powder, thyme, 1/2 teaspoon salt and pepper in small bowl. Whisk 1/2 cup of the sour cream and buttermilk in a small bowl and place the cornflakes in a medium shallow bowl. Toss the chicken in the flour mixture, dip in the sour cream mixture and coat with the cornflakes; place on the baking sheet. Bake for 10 to 12 minutes or until golden brown and no longer pink in center. Meanwhile, combine the remaining 1/2 cup sour cream and 1 1/2 tablespoons maple syrup in small bowl. When ready to serve, heat the oven to 375 degrees. Line a baking sheet with foil; coat with cooking spray. Arrange the quartered waffles on the baking sheet; top with 1 teaspoon of the sour cream-maple syrup sauce. Place chicken on top. Bake for 5 to 8 minutes or until hot. Sprinkle with red pepper flakes and top as desired. *Waffles and chicken can be prepared up to 8 hours ahead; cover and refrigerate.

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