Chicken and Waffle Skewers

Serves: 4-6

Ingredients

Maple Syrup

 
• 1 cup maple syrup
• 1 jalapeño, diced
• 1 yellow chili pepper, diced
• 1 red chili pepper, diced

Eggs

 
• 18 eggs
• ¼ cup milk

Eggs

 
• 4–6 chicken tenders, cut into bite-sized pieces
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• 1⁄8 tsp cayenne pepper
• ¼ tsp salt
• ¼ tsp pepper
• 1 cup buttermilk
• 1 egg
• 1 tbsp cornstarch
• 1½ cups flour

Other Ingredients

 
• thick-cut bacon
• mini waffles
• candied jalapeños
• skewer

Toppings

 
• 5 oz. pepperoni slices
• 12 oz. brick cheese, cut into ½-inch cubes

Directions

 
1. Pour the maple syrup into a jar and add the jalapeños, peppers, and garlic. Let marinate overnight.
2. In a small bowl, combine the paprika, garlic powder, onion powder, cayenne, salt, and pepper. Add the chicken chunks to the seasoning and let marinate for at least 1 hour.
3. Preheat the oven to 350ºF. Mix the eggs with milk and pour the mixture into a 10 × 15 sheet pan with a high rim. Place into the preheated oven for 20 minutes. Remove from the oven, let cool, and cut into squares. Set aside until ready to use.
4. Cook the bacon, making sure it doesn’t get extra crispy. You want it flexible enough to put on a skewer. Set aside until ready to use.
5. Fill a large skillet about halfway with vegetable oil. Heat the oil to 350ºF.
6. Whisk the buttermilk and egg together in a bowl. In a separate bowl, stir the flour and cornstarch together. Dip the chicken in the buttermilk mixture, then dredge in the flour mixture. Fry the chicken until golden brown on each side. Remove from oil and place on paper towels. Set aside until ready to use.
7. Assemble the skewers by adding a mini waffle, egg square, bacon, chicken bite, and candied jalapeño. Serve with warm maple syrup.

This is one of the quickest brunch/breakfast recipes I’ve ever made and people love it