Mini chicken and waffles are excellent as a passed hors d'oeuvre, party appetizer, or a fun brunch buffet item. As a twist on the well-loved american dish of fried chicken served on top of a stack of waffles and flavored with hot sauce and maple syrup, this recipe is designed to satisfy comfort food cravings in a bit more elegant way. Buttermilk and panko-crusted chicken tenders are secured on top of small pieces of fluffy buttermilk waffles with toothpicks. Parmesan shavings add a touch of nutty depth and saltiness, and a generous drizzle of hot honey rounds off the flavors and introduces a spicy kick. If you cannot find prepared hot honey making your own is as easy as folding hot red pepper flakes into your favorite honey. With only a few simple ingredients, easy to follow steps, and the help of a waffle iron, even a kitchen novice can successfully tackle these delicious bites. The recipe for the waffles yields about a dozen regular-sized waffles. Cut into mini pieces only as many of them as you need and freeze the rest. Once frozen they are perfect for the toaster when you need a quick breakfast. It is absolutely acceptable to prepare the stacks of mini chicken and waffles in advance and to heat them up in the oven for a couple of minutes just before garnishing with parmesan shavings and hot honey and serving them.
