John has a love affair with Chicken and Waffles. Late one night he was hungry and the only things he could find to eat was homemade waffles and frozen chicken fingers. He married the two together with plenty of maple syrup and the rest is history. I even chose one of the eateries for our anniversary based on the fact that they had chicken and waffles on their menu (although their chicken was wings and not tenders). On tonight’s menu was homemade chicken nuggets and we had just made fresh waffles for breakfast (both plain and pumpkin). Being tired from a full day of family fun, I decided to pair the two up for dinner and add some fruit with it to finish it off.
I am still in the midst of the pantry challenge so when I saw an almost empty box of Rice Krispies in the pantry, I decided that would factor into my breading on the nuggets. I also threw some buffalo wing sauce into the mix since I had it sitting in the fridge. Here is the recipe that I used for the nuggets:
2 Chicken Breasts, cut into cubes
1/2 Tablespoon buffalo wing sauce
splash of water
2 cups Rice Krispies, pounded into a fine crumb (this is my favorite part)
1/2 cup flour
Preheat oven to 375 degrees F. In one bowl, beat egg with buffalo wing sauce and splash of water. In next bowl, place Rice Krispy crumbs. In third bowl, place flour. You can season the flour if you want to but I left it plain in order to not interfere with the waffle flavor. Begin with lightly dusting the nuggets with flour. Then dip in the egg mixture. Finally coat with the Rice Krispy crumbs.
Spray a baking sheet with Pam (I used butter flavored because that is how I roll). Place all the nuggets on the baking sheet and give the nuggets a light spray with the Pam. Place in oven and bake for 12 minutes. Turn the nuggets over and bake an additional 12 minutes until done.
Serve over warm waffles with a drizzle of syrup.
Here is my Waffle House copycat recipe for the waffles. You have to make the batter the day before for the best result. For pumpkin waffles, I add in 3/4 cup of pumpkin before cooking waffles in the waffle iron.
Almost Waffle House Waffles
3 cups all purpose flour
2 teaspoons salt
1 teaspoon baking soda
1 cup plus 2 tablespoons granulated sugar
4 tablespoons butter, softened
4 tablespoons shortening
1 cup half & half
1 cup milk
1/2 cup buttermilk
1/2 teaspoon vanilla
Combine flour, salt and baking sosa in a mdeium bowl. Stire to combine.
Lightly beat the eggs in another medium bowl. Add the sugar, butter, and shortening and mix well with an electric mixer until smooth. Add the half & half, milk, buttermilk and vanilla. Mix well.
Add the dry flour mixture to the web mixture while beating. Mix until smooth.
Cover and chill overnight. (You can use batter right away if you like, but a good 12 hour chill make the batter better)
Spray cooking spray on your waffle iron. Preheat the waffle iron.
Spoon 1/3-1/2 cup of batter into the wafflle ron and cook until the waffles are light brown (approx 2-4 minutes, depending on your waffle iron).
Let cool completely before freezing. They can be reheated in the microwave before eating (or eaten cold, if your kids are like mine).