Chicken And Waffle Recipe

Preheat a Belgian waffle iron according to manufacturer instructions. Lightly brush or spray the iron with vegetable oil or melted butter just before cooking.

In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt until uniform.

In a separate bowl whisk eggs, then whisk in buttermilk and melted butter until combined.

Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix; a few small lumps are fine.

Fold in the chopped green onions and the finely grated sharp white cheddar until evenly distributed.

Spoon batter into the preheated waffle iron (amount will depend on your iron) and cook until waffles are deep golden and crisp — typically 4–6 minutes for a Belgian waffle. Remove and keep warm on a rack in a low (200°F / 95°C) oven while you finish remaining waffles.

Place chicken tenderloins in a shallow dish and pour 1 cup buttermilk over them with 1 tsp hot sauce (if using). Cover and refrigerate for at least 30 minutes, up to 4 hours. This tenderizes and seasons the meat.

When ready to fry, set up a dredging station: in one bowl whisk the egg and milk together; in a second bowl combine flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, and black pepper.

Remove each tenderloin from the buttermilk, let excess drip off, dip into the egg wash, then press into the seasoned flour mixture ensuring an even, thorough coating. For extra crunch, double-dip: after the first coat, dip back into the egg wash and again into the flour mix.

Pour vegetable oil into a heavy skillet or Dutch oven to reach about 1 inch depth and heat to 350°F (175°C). Use a thermometer to maintain temperature.

Fry the breaded tenderloins in batches, 3–4 minutes per side, until the exterior is deep golden brown and internal temperature reaches 165°F (74°C). Do not overcrowd the pan. Drain on a wire rack set over a sheet pan; keep warm in the oven set to 200°F (95°C) if needed.

Cook the streaky bacon in a skillet over medium heat or on a sheet pan in a 400°F (200°C) oven until crisp, about 10–15 minutes depending on thickness. Transfer to paper towels to drain and crumble or halve as desired.

Prepare the house string fries according to package instructions or fry/roast fresh fries: for frozen, bake or fry until golden and crisp, then season with 1/2 tsp salt and 1/4 tsp pepper while hot.

To assemble: place one warm cheddar-green onion Belgian waffle on each plate. Top with 2–3 hot fried chicken tenderloins per serving, arrange bacon pieces beside or over the chicken, and pile the string fries to the side.

Sprinkle about 2 tablespoons (approx. 1/8 cup) of shredded white sharp cheddar evenly over each portion so it begins to melt from the heat of the chicken and fries.

Serve immediately with 2–3 tablespoons (approx. 30–45 ml) of pure maple syrup on the side or lightly drizzled over the chicken and waffle. Provide additional syrup to taste.