Mini Rosemary Chicken and Waffles from Holley Grainger

Mini Rosemary Chicken and Waffles

  • Author: Holley Grainger
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 16 mini waffles 1x


Turn a Southern comfort food into a show-stopping appetizer by topping prepared chicken nuggets on mini waffles to make Mini Rosemary Chicken and Waffles.



  • 16 fully cooked frozen chicken nuggets (I use Foster Farms or Tyson)
  • 32 frozen mini waffles (I use Earth’s Best or Eggo)
  • 1 Tbsp chopped fresh rosemary
  • 1/4 cup maple syrup or honey


  1. Bake chicken according to package directions. While chicken cooks, toast waffles in a toaster or simultaneously in the oven.
  2. If using mini waffles, separate into individual mini waffles after toasting. Top one cooked chicken nuggets each on top of 16 toasted mini waffles. Top nuggets with remaining waffles and secure with a pick. Sprinkle with rosemary and serve with maple syrup or honey.


Recipe may easily be doubled or cut in half. Just make sure you have twice as many mini waffles as nuggets.