Chicken fingers in waffle crust
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
These chicken fingers are inspired by the traditional American dish "chicken and waffles," where the sweetness of Belgian waffles and maple syrup melds wonderfully with the savory sauce and spicy chicken. To make these chicken fingers, thin strips of chicken are soaked in a mixture of buttermilk, mustard, and egg, then rolled in crushed Belgian waffles. Pan-fried, they become incredibly juicy inside and develop a wonderfully crispy crust. Serve with hot sauce and maple syrup dip. A great appetizer for a crowd.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Chicken fingers
- 1 large egg
- 1/4 cup sour milk or kefir
- 1 tbsp yellow or Dijon mustard
- 2 large boneless, skinless chicken breasts, each cut into 8 strips
- 8 frozen waffles made from regular or whole wheat flour, thawed and torn into pieces
- Vegetable or peanut oil, for frying
Dip sauce
- 0.5 tbsp. maple syrup
- 2 tbsp hot sauce
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Recipes with similar ingredients: chicken breasts, waffles, sour milk, eggs, maple syrup, hot sauce
Cooking the dish according to the recipe:
- Prepare the dipping sauce: In a bowl, combine maple syrup and hot sauce.
Prepare chicken fingersIn a large bowl, whisk together the egg, sour milk, mustard, and 1/2 teaspoon each of salt and black pepper. Add the chicken and stir to coat completely. - Process the waffles in a food processor until fine crumbs form. Transfer the crumbs to a baking sheet.
- Heat 1 cm of vegetable oil in a large skillet or heavy-bottomed saucepan. It should be hot but not smoking. Remove the chicken from the egg mixture, shaking off any excess, and roll in the crushed waffle, pressing firmly to ensure the breading adheres to the meat.
- Fry the chicken fingers, adjusting the heat as needed, until golden brown and cooked through, about 2 minutes per side. Transfer to a wire rack set over a baking sheet to drain any excess fat. Serve with the dipping sauce.
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