CHICKEN AND WAFFLE CUPCAKES RECIPES

Steps:

• Preheat oven to 400°F. Spray the inside of mini muffin tins with non-stick baking spray. Slice butter into six 1-tablespoon slices, then cut each slice into four small cubes. Place one cube in the bottom of each mini muffin cup. Drizzle 1/2 teaspoon of honey over the butter in each cup.
• Stir the pancake mix, milk and egg together until blended. Pour just enough batter in each muffin cup to fill the muffin cup 3/4 of the way with batter.
• Press a breaded chicken chunk into the center of the batter in each muffin cup.
• Bake at 400°F for 9-13 minutes, or just until the edges of the waffle batter begin to turn light, golden brown. Remove muffins from each cup immediately by running a knife gently around the edges, the lifting off to a serving plate
• Serve with remaining honey for dipping. Enjoy!

Steps:

• 1.

  Preheat oven to 425 degrees. Combine honey, melted butter, hot sauce, corn starch, and chipotle chili powder in small bowl. 

• 2.

  Place chicken tenders on baking sheet; brush with 1/3 of honey mixture. Bake at 425 degrees for 14 to 17 minutes or until internal temperature is 165 degrees, turning and brushing with additional 1/3 honey mixture halfway through. 

• 3.

  Meanwhile, prepare and bake 6 waffles. Preheat waffle iron according to manufacturer's directions. Combine mix, water, vegetable oil, and red food coloring, if desired; stir until large lumps disappear. Allow batter to rest 4 to 5 minutes before baking. Pour desired amount of batter into lightly greased waffle iron. Cook according to manufacturer's directions. 

• 4.

  Cut each waffle into quarters. Cut chicken tenders in half; brush with remaining honey mixture. Sandwich each chicken piece between 2 waffle quarters and skewer with a wooden toothpick.