This week, I’m suffering from Amanda withdrawal because my coworker is on vacation at Lake George.
“Crime” may be a bit of an exaggeration. Our hangout time usually consists of going grocery shopping together and complaining about everyone who stops their carts in the middle of the aisle (please, for the love of all that is good in this world, stop doing that), or sitting on the couch with our laptops and not speaking for hours while we both work.
We live a wild and chaotic life; try to keep up.
Amanda is also one of the people I regularly turn to for culinary inspiration, and she recently urged that I prepare chicken nuggets fried in waffle batter.
You know those sweet and sour chicken nuggets you can get for Chinese takeout? These are similar to them, but much fluffier and maple-y. I’m not sure whether that makes sense, but if you’re picturing something fantastic, you’re correct.
These Maple Waffle Chicken Nuggets received rave reviews from James (whose hand is gorgeously featured in the first picture, which he insisted on because he wants his hand “to be famous”), my mom, my brother, my grandfather, my grandma, and, of course, me. That’s a lot of thumbs, but you have to try them and report back!
Haha, just like these Maple Waffle Chicken Nuggets! Make them for a party or game day, and you’ll be as obsessed as I am!
Chicken Nuggets with Maple Waffles
INGREDIENTS
4 chicken breast halves, boneless and skinless, cut into tiny bits
12 cup vegetable oil plus 12 cup for the batter
2 cups all-purpose unbleached flour, plus 2 tablespoons for dusting
1 tbsp. baking powder
14 teaspoon salt 1 tablespoon sugar
13 cup milk
13–12 cup maple syrup
two huge eggs
12 tsp vanilla extract FOR THE DIP:
1 teaspoon honey
1 cup maple syrup
1 teaspoon honey mustard
INSTRUCTIONS
Separate the egg yolks and whites into two separate bowls. Set aside the egg yolks. Set aside the egg whites after whipping them till stiff.
Heat about one inch of oil in a big, high-walled pan over medium-high heat.
While the oil is heated, whisk together the flour, baking powder, sugar, and salt. 12 cup vegetable oil, 1 13 cup milk, beaten egg yolks, 12 teaspoon vanilla, and 13 – 12 cup maple syrup, depending on how maple-y you want your nuggets to taste, combine in a separate basin.
Make a well in the center of the dry ingredients and add the wet ingredients. Stir until everything is mixed.
Incorporate the solidified egg whites. You don’t want the egg whites to completely deflate, so don’t over-mix. It’s fine if the batter is a little lumpy.
Dip the end of a wooden spoon into the pan to determine if the oil is hot enough. You’re good to go if the oil bubbles around it after a second or two!
After coating the chicken with 2 tablespoons of flour, dip it into the batter. Allow excess to drip off before immediately placing in the oil, being careful not to overcrowd the pan. Fry until golden brown and cooked through, about 4 minutes, flipping once. Reduce the heat to medium if you find the outside of the chicken browning too soon.
As you fry the remaining batches, drain the excess oil from the chicken nuggets by placing them on a paper towel.
When the chicken is done, combine the honey mustard, honey, and maple syrup for dipping.
Preparation Time: 15 minutes
Cooking Time: 12 minutes
