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In recent years, culinary creativity has reached new heights, with chefs and home cooks alike experimenting with flavors and formats to create exciting fusion dishes. One such delightful innovation is the Buffalo Chicken Waffle Taco, which marries two beloved staples of American cuisine: buffalo chicken and waffles. This dish is not only a feast for the taste buds but also visually appealing, making it an excellent choice for casual gatherings or weeknight dinners.

Mini Buffalo Chicken Waffle Tacos

Discover the mouthwatering blend of flavors in Buffalo Chicken Waffle Tacos, a delicious fusion of classic American dishes. Crispy waffles serve as the perfect taco shell, filled with succulent fried chicken coated in spicy buffalo sauce. This fun and innovative dish adds excitement to any casual gathering or weeknight dinner. With customizable toppings and the ability to scale for any occasion, it’s a crowd-pleaser that will satisfy all taste buds. Enjoy this unique comfort food experience!
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Ingredients
  

1 lb boneless, skinless chicken thighs

1 cup buffalo sauce (homemade or store-bought)

1/2 cup buttermilk

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup cornmeal

Cooking oil for frying

12 small waffles (store-bought or homemade)

1 cup shredded lettuce

1 cup diced tomatoes

1/2 cup blue cheese crumbles (or substitute with ranch dressing)

Fresh cilantro or parsley (for garnish)

Instructions
 

Marinate the Chicken: In a medium bowl, combine the boneless chicken thighs with buttermilk and half of the buffalo sauce. Ensure the chicken is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to overnight to enhance the flavor.

    Prepare the Coating: In a shallow dish, stir together the all-purpose flour, garlic powder, onion powder, paprika, salt, and black pepper until evenly mixed. In another shallow dish, pour in the cornmeal, setting it aside for the final coating.

      Bread the Chicken: After marinating, take the chicken out of the refrigerator and let any excess marinade drip off. Dredge each thigh in the seasoned flour mixture, then dip it back into the buttermilk, allowing excess to drip off again. Finally, roll each piece in cornmeal until fully coated.

        Fry the Chicken: In a large skillet, heat about 1/2 inch of cooking oil over medium-high heat until shimmering. Carefully add the coated chicken pieces, cooking in batches to prevent overcrowding. Fry the chicken for about 4-5 minutes on each side or until they are golden brown and reach an internal temperature of 165°F. Remove the cooked chicken and place it on a paper towel-lined plate to drain any excess oil.

          Assemble the Tacos: Toast the mini waffles in a toaster or on a hot griddle until they are crispy and golden brown. Once the chicken is cool enough to handle, slice it into bite-sized pieces. To assemble each taco, place a waffle on a plate and add one or two pieces of fried chicken, a handful of shredded lettuce, diced tomatoes, and a generous sprinkle of blue cheese crumbles. If you like it extra spicy, drizzle some additional buffalo sauce on top.

            Serve: Arrange the assembled taco waffles on a platter, garnished with fresh cilantro or parsley for a vibrant touch. Serve immediately while they are warm and crispy for the best experience!

              Prep Time, Total Time, Servings: 30 min | 1 hr | 12 tacos