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Mini buffalo chicken waffle tacos emerge as an exciting culinary fusion, seamlessly blending the beloved flavors of buffalo chicken with the comforting texture of waffles, all wrapped in a playful taco format. This innovative dish not only captivates the palate but also sparks joy at gatherings, making it a perfect choice for casual get-togethers, game day feasts, or brunch with friends. The contrast between the spicy, savory fried chicken and the subtly sweet waffles creates a delightful balance that is sure to leave a lasting impression on anyone who tries it.

Mini Buffalo Chicken Waffle Tacos

Discover the delicious fusion of Mini Buffalo Chicken Waffle Tacos, a perfect blend of spicy buffalo chicken and crispy waffles in a taco format. Ideal for game days, brunch, or casual gatherings, these mini tacos bring together bold flavors and a playful presentation. With tender chicken thighs, savory seasonings, and fresh toppings like lettuce and tomatoes, this recipe is sure to impress your guests and ignite your taste buds. Give it a try for your next celebration!
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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 ranch dressing)

Fresh cilantro or parsley (for garnish)

Instructions
 

Marinate the Chicken: In a medium bowl, combine the chicken thighs with buttermilk and half of the buffalo sauce. Cover and refrigerate for at least 1 hour, or up to overnight for maximum flavor.

    Prepare the Coating: In a shallow dish, mix together the flour, garlic powder, onion powder, paprika, salt, and pepper. In another shallow dish, place the cornmeal.

      Bread the Chicken: Remove the marinated chicken from the fridge and allow any excess marinade to drip off. First, dredge each thigh in the flour mixture, then dip it back into the buttermilk, and finally coat it in the cornmeal.

        Fry the Chicken: In a large skillet, heat about 1/2 inch of cooking oil over medium-high heat. Once the oil is hot, carefully add the chicken pieces, cooking in batches if necessary to avoid overcrowding. Fry for about 4-5 minutes on each side or until golden brown and cooked through (internal temperature of 165°F). Transfer to a paper towel-lined plate to drain excess oil.

          Assemble the Tacos: Toast the mini waffles until crispy and golden. Slice each piece of fried chicken into bite-sized pieces. To assemble, take a waffle and add a piece or two of chicken, a handful of shredded lettuce, diced tomatoes, and a sprinkle of blue cheese crumbles. Drizzle with additional buffalo sauce if desired.

            Serve: Arrange the taco waffles on a platter, garnished with fresh cilantro or parsley. Serve immediately while warm!

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