- Unsweetened Original Almondmilk
- Shelf Stable Unsweetened Original Almondmilk
- Cook Time
- 20 Minutes
No nutritional info available at this time.
Preheat air fryer to 400F.
In a medium bowl, whisk together the vinegar and Extra Creamy Almondmilk. Let stand for 5 minutes. Then, whisk in the egg, baking powder, and baking soda.
In a separate shallow bowl, whisk together the flour, cornstarch, paprika, onion powder, salt, and black pepper.
Set up a dredging station with the flour mixture, milk/egg mixture, crushed cornflakes in a small bowl, and the chicken.
Working with one piece of chicken at a time, first dip into the flour mixture, then into the wet mixture, and then into the cornflakes. Roll the completely coat each chicken piece. Repeat with the remaining chicken and coating mixtures.
Spray the basket of the air fryer with olive oil cooking spray. Working in batches, place the chicken in a single layer in the basket of the air fryer, and lightly spray the tops.
Air fry at 400F for 13-15 minutes, flipping halfway through, until golden brown.
While the chicken is in the air fryer, make the mini waffles.
Pour the vinegar and Extra Creamy Almondmilk in a medium bowl, and let stand for 5 minutes. Then add in the remaining ingredients, and whisk until smooth and well combined.
Preheat the mini waffle maker and spray. Pour ~1 tbsp of the batter into each mini waffle well, and cook until golden brown and crispy. Remove and place on a plate. Make sure there are 2 mini waffles for each piece of chicken.
Then, mix together the ingredients for the hot honey in a small bowl.
To assemble the chicken and waffle sandwiches, top one cooked chicken piece each on top of half of the mini waffles. Drizzle each with hot honey, and then top the chicken with the remaining waffles and secure with a pick.
Serve with extra hot honey if desired.
Source: Kiley O’Donnell