# Components:
→ Chicken Preparation
01 - 2 boneless, skinless chicken breasts, cut into 1-inch cubes
02 - 1 cup buttermilk
03 - 1 teaspoon hot sauce
04 - 1 cup all-purpose flour
05 - 1 teaspoon paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - Vegetable oil, for frying
→ Mini Waffle Batter
10 - 1 cup all-purpose flour
11 - 1 tablespoon sugar
12 - 1 teaspoon baking powder
13 - 1/4 teaspoon baking soda
14 - 1/4 teaspoon salt
15 - 1 large egg
16 - 3/4 cup buttermilk
17 - 2 tablespoons melted butter
→ Serving Garnishes
18 - Maple syrup, for drizzling
19 - Fresh parsley, finely chopped (optional)
# Directions:
01 - Place chicken cubes in a bowl with buttermilk and hot sauce. Cover and chill in the refrigerator for at least 20 minutes to tenderize and flavor.
02 - In a second mixing bowl, whisk together flour, paprika, garlic powder, salt, and black pepper until evenly combined.
03 - Pour approximately 2 inches of vegetable oil into a deep skillet or saucepan and heat to 350°F.
04 - Remove marinated chicken pieces, allowing excess buttermilk to drain off. Dredge each piece thoroughly in the seasoned flour.
05 - Batch fry chicken cubes for 4 to 5 minutes until golden brown and cooked through. Transfer onto paper towels to absorb excess oil.
06 - Whisk flour, sugar, baking powder, baking soda, and salt in a mixing bowl. In a separate bowl, blend egg, buttermilk, and melted butter. Combine wet and dry mixtures, stirring just until incorporated.
07 - Preheat mini waffle maker. Add one tablespoon of batter to each waffle cavity and cook according to appliance instructions until waffles are golden and crisp. Repeat until all batter is used.
08 - Thread one mini waffle and one fried chicken cube onto each skewer or toothpick, alternating if desired.
09 - Place skewers on a serving platter, drizzle with maple syrup, and garnish with chopped parsley if desired.
