Chicken And Waffle Recipe

Preheat and mix dry

Preheat your waffle iron according to manufacturer instructions. In a large bowl whisk together 2 cups all-purpose flour, 2 tbs granulated sugar, 1 tbs baking powder, 1 tsp baking soda, and 1 tsp salt until evenly combined.

Combine wet ingredients

In a separate medium bowl whisk 1 3/4 cups buttermilk, 2 large eggs, 4 tbs melted unsalted butter, and 1 tsp vanilla extract until smooth.

Make batter

Pour the wet mixture into the dry ingredients and stir gently until just combined; small lumps are okay. Do not overmix. Let the batter rest 5 minutes while you prepare tenders and syrup. Batter should be thick but pourable; if too thick, add up to 2 tbs additional buttermilk.

Cook waffle

When the waffle iron is hot, lightly brush with butter. Pour enough batter to make one large waffle (amount depends on your iron — about 1 to 1 1/2 cups). Close the lid and cook until golden brown and crisp, about 4–6 minutes depending on your waffle iron. Remove and keep warm in a low oven (200°F / 95°C) while finishing remaining components.

Marinate the chicken

Place 12 chicken tenders in a shallow dish or zip-top bag with 1 cup buttermilk and 1 tbs hot sauce (optional). Toss to coat and refrigerate for at least 20 minutes or up to 4 hours. If short on time, you can skip marinating but it improves tenderness.

Prepare dredge

In a wide bowl combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper. Mix well so spices are evenly distributed.

Coat the tenders

Remove chicken from buttermilk, letting excess drip off. Dredge each tender in the flour mixture, pressing to adhere a good coating. Place on a wire rack while heating the oil.

Fry the chicken

Pour about 2 cups vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 to 1.5 inches and heat to 350°F (175°C). Fry chicken tenders in batches so they do not crowd the pan — about 3–4 minutes per side or until golden brown and internal temperature reaches 165°F (74°C). Drain on a rack or paper towels.

Make buffalo glaze

While chicken fries or immediately after, combine 1/2 cup buffalo sauce and 2 tbs unsalted butter in a small saucepan over low heat, stirring until butter melts and sauce is glossy. Alternatively, toss warmed tenders in a bowl with the sauce to coat evenly.

Coat the tenders in sauce

Toss the drained tenders in the warm buffalo glaze until evenly coated. Keep them warm until serving.

In a small saucepan combine 1/2 cup pure maple syrup, 1 tbs sriracha, 1/2 tsp apple cider vinegar, and a pinch of salt. Warm over low heat, whisking until blended and slightly thickened, about 2–3 minutes. Taste and adjust heat or sweetness (add more sriracha for heat or more syrup for sweetness). Keep warm.

Place one large freshly made waffle on each serving plate. Top the waffle with 3 buffalo-coated chicken tenders (or more to taste). Drizzle 2–3 tbs of the warm sriracha maple syrup over the chicken and waffle or serve the syrup on the side for dipping.

Garnish with a sprinkle of chopped chives or green onions and optional blue cheese crumbles or a side ramekin of ranch. Serve immediately with lemon wedges if desired.