This Easter we got to spend time with our little chicks in Sundance Utah. This is Nora Jane and Will. It just so happened Easter weekend coincided with Will’s second birthday party.
Will is a little obsessed with his Blabla doll “Luigi”.
So his mama and daddy gave him a Luigi themed birthday party.
Will is also a bit crazy about waffles, so his birthday invitations depicted Luigi serving waffles to his friends. (Invitations custom made by The Trim Shoppe)
And what could be better for a waffle and Luigi obsessed birthday boy’s brunch than Spicy Fried Chicken Nuggets and Mini Waffles topped with his favorite green frog?
(Photo credit: Lizzyography)
Honestly the party could not have been cuter. And neither could Will, even though he was a little camera shy.
Ombre cake from Annie Bee Cakery.
All the food was delicious! I can take credit for a few of the recipes, but not the execution. My daughter in law did it all!
With all this fantastic food the Spicy Fried Chicken Nuggets and Mini Waffles were still the first to go! They were a huge hit. Mari just used a nugget version of My Spicy Fried Chicken recipe placed between two petite versions of my Simple Buttermilk Waffles and then drizzled them with butter and real maple syrup! (Photo credit: Lizzyography)
To make these cute little waffles she used a mini waffle maker by Sunbeam (affiliate link) for perfectly sized sliders!
The Recipes: Spicy Fried Chicken Nuggets and Mini Waffles
Tips and must haves: mini waffle maker, a good cast iron pan and vanilla paste, I buy the quart it’s a money saver! To make a gluten free version of the mini waffles use your favorite gluten free flour. I use Perfect Blend by Namaste. (affiliate links)
- 4 chicken breasts pounded to 1" thick and cut cut into 2" rectangles (makes approx 24)
- 1 1/2 cups cultured buttermilk
- 3 Tablespoons hot sauce
- 1 1/2 cups all purpose flour or gluten free flour, or equal parts almond meal and blanched almond flour for my grain free friends
- 1 1/2 Tablespoons sea salt
- 1 1/2 tablespoons freshly ground pepper
- 1 tsp dried onion powder
- 1 tsp garlic powder
- 1/3 cup olive oil the amount you use will depend on the size of your pan
In a shallow baking dish, whisk together buttermilk and hot sauce. Place prepared chicken in buttermilk mixture, turning so both sides have been coated. Leave chicken in dish, cover and place in the fridge for an hour.
Preheat oven to 425 and place rack in center of oven.
Mix flours and seasonings. Remove chicken from buttermilk mixture and dredge in flour so each piece is lightly coated. Set on a plate.
Place a large pan on high heat. Add enough olive oil to pan so that the entire bottom is well coated. When oil is very hot, carefully add chicken to pan. Lower heat to medium/high. When first side is golden (about 3-4 minutes) turn and brown other side.
Place browned chicken on a rimmed cookie sheet covered with parchment paper.
Place in oven and cook for 5 minutes.
Remove from oven and serve piping hot, or serve cold the next day. So good either way! If making sliders, place between 2 mini waffles and top with butter and syrup.
Delicious mini waffles any time. Gluten free option included. I recommend brushing waffle iron with butter to prevent sticking. If making sliders place a piece of fried chicken (recipe above) between two waffles and top with butter and maple syrup.
- 2 cups all-purpose flour gluten free friends use your favorite GF flour, I like Perfect Blend by Namaste (link above
- 1 tsp baking soda
- 1/2 tsp sea salt
- 2 cups buttermilk dairy free use almond milk
- 1 cup melted butter plus additional for topping waffles
- 2 large eggs
- 1 tablespoon sugar or honey optional, I leave it out because in my opinion the fruit and syrup are plenty sweet!
- 2 Tsp vanilla paste
Heat mini waffle maker. Whisk flour, baking soda and salt. Whisk in eggs, buttermilk, vanilla paste and melted butter till well combined. (add sugar or honey if desired, whisk)
Cook waffles according to waffle maker instructions.
If making sliders, place a piece of fried chicken between two waffles and drizzle with syrup and melted butter if desired (I always desire melted butter).
I am one lucky grandma, I got to spend time with my children, grand babies and eat some fabulous food. If you would like to receive more recipes like this weekly, please sign up for my newsletter. (Just under my picture in the right side bar) ~ Linda Spiker
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