Chicken and waffles in handheld form, perfect for your next party. The chicken is coated in a sticky sweet maple sriracha sauce.
- 1 1/4 cup Flour
- 1 tablespoon Sugar
- 1/2 tablespoon Baking Soda
- Pinch of salt
- 1 cup Buttermilk
- 1/2 stick Butter
- 1 Egg
- 1 teaspoon Vanilla Extract
- 12 Old El Paso Mini Taco Boats
- 1 pound Chicken Breast cut into 1 inch cubes
- 1 small Onion diced
- 1 clove Garlic minced
- 1/4 cup Sriracha
- 1/4 cup Maple Syrup
- 1 tablespoon Cider Vinegar
- Chopped Scallions
- Preheat the waffle iron.
- Mix the flour, sugar, baking soda, and salt in a bowl.
- In another bowl, mix the buttermilk, butter, egg, and vanilla.
- Add the liquid to the dry ingredients and mix until combined.
- Pour the mixture into the waffle iron in batches depending on how much your waffle iron can make at a time. Cook until the waffles are formed and getting browned on the edges.
- Add a little oil to a large frying pan and add the chicken. Season with salt and pepper. Cook on high for 2 minutes to brown.
- Add the onions and cook another 5 minutes.
- Add the garlic and cook 1 minute.
- Add in the sriracha and maple and turn heat to low. Stir and simmer for about 10 minutes until the sauce is combined and thick.
- Preheat the oven to 350
- Cut the waffles into triangles that fit smugly into the taco boats. Place the waffles into the boats and line them up on a baking sheet.
- Bake for 10 minutes. Remove from oven and fill with the chicken mixture. Serve.
- Garnish with scallions.
Recipe sponsored by Old El Paso
Chicken and waffles are so popular right now, and for good reason, they are delicious! I thought it would be fun to turn this popular brunch dish into a handheld taco appetizer for a party, but I had to think about the best way to go about it before I got started in the kitchen. One obvious idea is to use the waffle as the shell of the taco, but at that point it’s really just chicken and waffles that you picked up with your hands. I decided to instead serve it in mini taco boats as an appetizer and fill the taco with a spicy sriracha maple chicken. This way you don’t have to go through the effort of frying the chicken, and we aren’t adding a third bread to the taco itself.
This simple waffle batter is nice and tangy from lots of buttermilk.
Then just waffle it up.
Cut your waffles into nice triangles that fit perfectly into the taco shells.
Brown the chicken with some onions.
Then add the sriracha and maple. Try not to eat all of this before you put it into the tacos.
These are soo good. I was worried they would be dry but with the nice juicy chicken and that sticky sweet and spicy sauce you cant go wrong.
The heat and the maple really work so well with the tangy waffles.
A great handheld take on chicken and waffles!