Golden fried chicken nuggets served on fluffy mini waffles, then drizzled with spicy maple syrup—this bite-sized Southern favorite blends sweet, savory, and spicy in one irresistible mouthful.
In a bowl, combine buttermilk and hot sauce.
Add chicken pieces, cover, and refrigerate for at least 30 minutes (up to 4 hours for more tenderness).
In another bowl, mix flour, cornstarch, garlic powder, paprika, salt, pepper, and cayenne (if using).
Remove chicken from marinade, letting excess drip off.
Dredge chicken in the flour mixture, pressing to coat well.
Heat about 2 inches of vegetable oil in a skillet to 350°F (175°C).
Fry chicken pieces in batches for 3–4 minutes per side, until golden brown and cooked through (internal temp 165°F / 74°C).
Transfer to a wire rack to drain.
Toast mini waffles according to package instructions or until golden.
Brush lightly with melted butter for flavor.
In a small saucepan, heat maple syrup, hot sauce, and butter over low heat until butter melts.
Stir and keep warm until serving.
Place one piece of chicken on top of each mini waffle.
Secure with a toothpick or mini skewer.
Drizzle with warm spicy maple sauce just before serving.
Make ahead: Fry chicken up to 2 hours ahead and keep warm in the oven at 200°F (93°C).
Gluten-free version: Use gluten-free flour and waffles.
Extra crunch: Double-dip chicken by repeating dredging in buttermilk and flour before frying.
Kid-friendly: Skip the hot sauce and serve with plain maple syrup.
Drink: Sweet iced tea, mimosa, or bourbon-based cocktails
Other bites: Deviled eggs, pimento cheese dip, or fried green tomatoes
24 servings