Hallie Norvet

Personal Chef Service


Mini Fried Chicken and Waffles with White Gravy

Posted on August 30, 2015 at 7:00 PM

Um, hello. Where have these been all my life? Everything you love about Chicken and Waffles, only bite size. I made a dreamy sausage and black pepper white gravy to go along with the chicken. Pure decadence in a bite. I smeared some homemade Sriracha-Maple compund butter on the waffle prior to assembling. It's crucial, don't leave a waffle dry!

Serves: 20 Individual Bites

Prep Time: Minimum 30 Minutes - 12 Hours (Marinating Time for Chicken)

Cook Time: 30 Minutes

Cooking Level: Intermediate

By: Chef Hallie Norvet



1/2 Pound Breakfast Sauasage, Removed from Casing

2 Shallots, Finely Chopped


1 Clove Garlic, Finely Chopped

2 Tablespoons Butter

1 Tablespoon Flour

1 1/2-2 Cups Half and Half, Add More for Thinner Gravy

1/2 Tablespoon Fresh Cracked Black Pepper

Salt to Taste

Fried Chicken:


1.5 Pound Chicken Breast Tenderloins, Trimmed and Cut Into 1 Inch Pieces

1 Cup Buttermilk

1 Large Shallot, Sliced Thin

2 Garlic Cloves, Chopped Rough

1 Tablespoon Fresh Thyme, Chopped

1 teaspoon Paprika

1/2 teaspoon Garlic Powder

1/2 teaspoon Onion Powder

1/4 teaspoon Ground Sage

Salt and Black Pepper



2 Cups AP Flour

1 teaspoon Paprika

Salt and Pepper to taste

High Heat Vegetable, Canola or Frying Oil

You will also need..

5 Waffles, Cut Into Quarters

Butter (for Waffles)


Microgreens or Wild Arugula

Before you start, there is a term you need to know..

ROUX "Pronounced: Roo" A roux is a mixture of butter and/or fat and oil used primaraly in sauces and soups. Roux is used as a thickening agent and is a primary ingredient in 3 of the 5 Mother Sauces. Gumbo would not exiist without a deep brown roux.

.. Now you know!


First things first, start marinating your chicken. In a large steel mixing bowl or ziploc bag, place chicken, buttermilk, shallot, garlic, herbs and spices together and allow to marinade for a minimum of 30 minutes to 12 hours. Store covered in the refrigerator until you are ready to cook.

In the meantime we will start our gravy. Place a large skillet or pan over medium heat on the stove. Add sausage and cook until crumbled. Use a wooden spoon or spatula to break up the large pieces, reduce heat to medium low. Add shallots and garlic, cook until translucent and fragrant. Add butter nad allow to melt. Add flour to pan and stir until it forms a roux with the butter and fat from the sausage. Once the flour has been cooked out of the roux, slowly add the half and half and stir with your spoon. Be sure to scrape all those yummy bits of sausage off the bottom of the pan.

Once all of the half and half has been added to the gravy, bring the pot up to medium-high heat to thicken the roux. Heating the roux to a high temperature triggers the thickening process. Once the mixture is simmering, use a whisk to thiken and smooth out the sauce. If the sauce is too thick, add more half and half until your desired thickness is reached. Season with salt to taste and then put a whole grip of freshly cracked black pepper in there. I love it this way, but you may like less than 1/2 tablespoon.

Your gravy is ready, you're half way there.. and then -- WAFFLE BREAK! Now hopefully you also made your waffles, or have your batter and iron ready to go. I prefer to make one large waffle and cut into quarters for time sake, but you could just as easily make your own mini waffles one by one.

It's fry time. In a large container or bowl, add flour, paprika and salt and pepper. Then place your chicken pieces into this flour mixture. Be sure to coat each piece in a whole bunch of flour. Sometimes I will double dredge them by putting the floured chicken back into the buttermilk, then back into the flour again. However.. this is not necessary as one coat will be good enough.

In a high sided cast iron skillet or pot, add oil until there is at least a 2 inch layer. *Do not fill your pan, skillet or pot higher than half way with oil. Always use caution when frying and it is better to fry in smallet batches than large ones, the food will cook more evenly and fry better with less in the pan. Also, You don't want to mess around with 375 degree oil.*

Now that I've said that, bring your oil up tpo 350-375 degrees. Slowly add the breaded chicken into the pan. Do not over crowd the pan/pot and cook in batches if you must. This will help the oil stay hot, the chicken stay crispy and prevent them from drying out. Once all your chicken is fried, allow to cool on a rack for 1 minute, season with salt.

Place a piece onto each buttered waffle, top with hot gravy and syrup. Some guests may prefer a toothpick to keep it all together or a small plate.

Then sit back, have a bite it and reap the compliments from a happy crowd, my friend.

Categories: Appetizers, Entrees, Regional American

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