Chicken Tenders (3) & Waffle Recipe

Preheat

Preheat your waffle iron according to manufacturer instructions until hot. Lightly grease with cooking spray or butter.

Make batter

In a medium bowl whisk together 1.25 cups all-purpose flour, 2 tsp sugar, 1.5 tsp baking powder and 0.5 tsp salt. In a separate bowl whisk the egg, 1 cup milk, 3 tbs melted butter and 0.5 tsp vanilla until combined. Pour the wet ingredients into the dry and stir just until combined; small lumps are fine. Let the batter rest 5 minutes while you finish chicken or preheat waffle iron fully.

Cook waffle

Spoon the recommended amount of batter for your waffle maker onto the preheated iron. Close and cook until golden and crisp, about 3–5 minutes (time varies by waffle iron). Transfer to a wire rack or plate and keep warm in a low oven (200°F / 95°C) if needed.

Finish

If desired, brush the hot waffle lightly with 1 tbs butter and sprinkle 1 tsp powdered sugar. Serve immediately with maple syrup or honey (reserved from chicken section).

Marinate

Place the 3 chicken tenders in a shallow dish or bowl. Pour 1/2 cup buttermilk over them and add 1 tsp hot sauce if using. Turn to coat, cover, and refrigerate for at least 20 minutes or up to 4 hours. If you don't have buttermilk, mix 1/2 cup milk with 1 tsp lemon juice or vinegar and let sit 5 minutes before using.

Prepare dredge

In a shallow bowl combine 1/2 cup all-purpose flour, 1 tbs cornstarch, 0.75 tsp salt, 0.5 tsp black pepper, 0.5 tsp garlic powder, 0.5 tsp paprika and 0.25 tsp onion powder. In a separate small bowl whisk 1 egg with 1 tbs milk to make the egg wash.

Dredge chicken

Remove each tender from the buttermilk, letting excess drip off. Dip into the flour mixture to coat thoroughly, then into the egg wash, then back into the flour mixture for a double coating. Press the flour onto the surface so it adheres well. Place coated tenders on a plate while heating the oil.

Heat oil

In a heavy skillet (cast-iron preferred) add 1/2 cup vegetable oil and heat over medium-high until shimmering and a small piece of bread dropped in sizzles and turns golden in about 30–45 seconds. The oil temperature should be roughly 350–365°F (175–185°C) if you have a thermometer.

Fry tenders

Carefully add the coated tenders to the hot oil, leaving space so they don't touch. Fry 2–3 minutes per side until deep golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Turn only once or twice for an even crust. Adjust heat as needed to keep the oil from smoking or the coating from burning.

Drain and finish

Transfer cooked tenders to a wire rack set over a baking sheet or to paper towels to drain for 2 minutes. Optionally brush each tender with 1 tbs melted butter for shine and extra flavor.

Serve

Place the hot waffle on a plate, top or serve alongside the 3 chicken tenders. Drizzle 2 tbs maple syrup or honey over the waffle and tenders as desired. Garnish with chopped chives for a savory contrast and an extra dusting of powdered sugar if you like a sweet-savory balance.

Sprinkle 1 tsp powdered sugar over the waffle for a touch of sweetness and scatter 1 tsp chopped chives over the chicken or plate for color and mild onion flavor. Serve immediately while waffle and tenders are hot.