If you have never pleasured your mouth and stomach with Chicken and Waffles, I suggest you remedy that situation IMMEDIATELY. They are so incredibly good (incidentally – the best I have ever had are from 24 Diner here in Austin). Other than Belgian Waffles (from Belgium), chicken and waffles are the only way I crave waffles now. There is just something magical about a crispy piece of chicken, with a doughy waffle, and a tasty syrup that can inspire me to consume 2,500 calories in one sitting – without feeling badly for a second. This past Sunday we held a benefit Sunday Funday for a dear friend whose family has been affected by the Central Texas Wildfires. I came up with the theme of Brinner, because it yummy, inexpensive for a crowd, and somewhat unique (when is the last time you went to a brinner party? The menu consisted of: Creamy Cheddar Grits with Hatch Pulled Pork and Apple Slaw; Bricken and Waffle Pops; Mama Joy’s Quiche; Wine-Soaked Strawberries; Nutella Rice Krispie Treats; and Spinach, Ham, Egg Bakes.

I had been craving Chicken and Waffles for quite some time, but did not have a supremely good reason for making them, until Sunday! In keeping with the theme, I used a cereal crust for the chicken and baked in instead of frying them. For a little more amazingness, I added crumbled bacon to the waffle batter. I thought these were delicious, but the lolli=pop idea would probably work better if you have a large, deep waffle maker versus a small one. The dough did not seem to cook properly. Eventually we just made waffles and stacked the chicken on top. I served this with Chili-Honey Butter and Bourbon infused Butter Pecan Maple Syrup.

Bricken and Waffle Lolli-Pops

Serves 8-10

For the Chicken

Two pounds Chicken Tenders, cut in half and trimmed as needed
Five cups of Corn Flakes, crushed
One tablespoon each: Cayenne and Black Pepper
Half tablespoon Salt (more to taste
Pinch of Sugar
Three eggs
Three Tablespoons Milk
Two cups waffle mix or flour

Pre-oven to 375. In a large bowl combine eggs, milk and a dash of salt and pepper and whisk until mixed reserve. In a shallow square pan, spread the flour with a small pinch salt and pepper. In a large rectangular dish combine corn flakes, sugar, salt, pepper and cayenne and stir to mix well. Make an assembly line. Dredge the chicken in the flour well, then dip in the egg wash, then coat well with the cereal mixture. Place on a greased baking tray (that is vented to ensure the bottoms get crispy). Repeat until all chicken is coated. Bake until done, about 12 minutes. Remove and skewer with a water-soaked wood skewer.

For the Waffles

Two cups favorite waffle mix made according to instructions
One cup crumbled bacon, well-drained

Prepare waffle mix (should generally consist of milk, melted butter or oil, eggs, flour/mix, salt) according to directions and mix well until smooth and creamy. Add bacon crumbles and stir well to incorporate.

Lolli-pops

Place a skewered piece of chicken on a hot waffle maker, pour batter around the chicken, press down firmly and cook until golden brown. Remove and serve with Chili Honey Butter and Bourbon Maple Syrup immediately. Alternately, prepare the waffles whilst the chicken is baking. Cut into quarters or halves and top with crispy chicken and serve with butter and syrup.