Chicken & Waffle Recipe
Fried boneless chicken tenders, maple syrup, butter, hot sauce
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Ingredients
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Waffles
Chicken
Syrup & Spicy Butter
Assembly
Method
Waffles
- 1
Preheat & dry ingredients
Preheat your waffle iron to medium-high (follow manufacturer guidance). In a large bowl whisk together the flour, sugar, baking powder, baking soda and 1 tsp salt until evenly combined.
- 2
Wet ingredients
In a separate bowl whisk the 2 eggs, 1.75 cups buttermilk, 6 tbsp melted butter and 1 tsp vanilla until smooth.
- 3
Combine batter
Make a well in the dry ingredients and pour in the wet mixture. Stir gently until just combined — small lumps are fine. Do not overmix (overmixing will make waffles tough). Let the batter rest 5 minutes while you prepare the chicken marinade (this allows baking powder/buttermilk to react and gives lighter waffles).
- 4
Cook waffles
Brush the waffle iron with 1 tsp vegetable oil or spray lightly. Cook according to your iron’s instructions until deep golden-brown and crisp (typically 3–5 minutes per waffle). Transfer cooked waffles to a baking rack set on a sheet pan in a 90°C (200°F) oven to keep warm and crisp while you finish the chicken.
Chicken
- 5
Marinate
Place 700 g chicken tenders in a bowl or zip-top bag. Whisk together 2 cups buttermilk, 1 tsp kosher salt and 1 tbsp hot sauce; pour over chicken to coat. Refrigerate and marinate for at least 30 minutes (up to 4 hours). The buttermilk tenderizes and adds flavor.
- 6
Prepare dredge and egg wash
While the chicken marinates, combine 1.5 cups flour, 0.25 cups cornstarch, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp cayenne and 1 tsp black pepper in a shallow dish. In a second shallow bowl whisk 2 eggs with 2 tbsp milk to make an egg wash.
- 7
Heat oil
Pour about 800–1000 ml vegetable oil into a deep heavy-bottomed pot or Dutch oven (enough for 4–5 cm / 1.5–2 in of oil). Heat over medium-high until the oil reaches 175°C (350°F) on a thermometer. If you don't have a thermometer, test with a small pinch of the dredge: it should sizzle steadily without burning.
- 8
Dredge the tenders
Remove chicken from marinade, letting excess drip off. Dredge each piece first in the seasoned flour mixture (pressing lightly), then dip into the egg wash, then back into the flour mixture for a double coating. Shake off excess and place on a wire rack while you finish coating the rest.
- 9
Fry
Fry the tenders in batches without crowding — 3–4 pieces at a time depending on pot size. Fry until deep golden-brown and internal temperature reaches 74°C (165°F), about 4–6 minutes per batch (thicker pieces may take slightly longer). Turn once halfway for even color. Keep finished tenders on a wire rack over a sheet pan in the oven at 90°C (200°F) to stay warm and crisp.
- 10
Finish
When all batches are done, briefly rest chicken 2 minutes before serving. Taste for seasoning and, if desired, sprinkle a small pinch of flaky sea salt over the tenders while hot.
Syrup & Spicy Butter
- 11
Warm the syrup
Place 1 cup pure maple syrup in a small saucepan over low heat and warm gently until just simmering, then reduce heat to keep warm. Do not boil aggressively — you only want it warmed for serving.
- 12
Make spicy maple butter
In a small bowl mash together 4 tbsp softened unsalted butter, 1 tbsp of the warmed maple syrup (reserve the rest for serving) and 1 tbsp of the 2 tbsp hot sauce. Taste and adjust: add up to the remaining 1 tbsp hot sauce for more heat. Finish with a pinch of flaky sea salt to balance. The result should be a spreadable, sweet-spicy butter to melt on waffles or chicken.
- 13
Keep warm
Keep the warmed syrup and the spicy maple butter near the oven where the waffles and chicken are kept warm so assembly is quick and hot.
Assembly
- 14
Plate
Place one warm waffle on each plate (or two waffles for heartier servings). Top each waffle with 2–3 fried chicken tenders.
- 15
Finish with butter, syrup & hot sauce
Drop half or all of a tablespoon (or more to taste) of the spicy maple butter on the hot chicken and waffle so it melts. Drizzle warm maple syrup over the stack to taste. If desired, add an extra dash of hot sauce for additional heat and a sprinkle of flaky sea salt and chopped parsley/chives for color.
- 16
Serve
Serve immediately while waffles are crisp and chicken is hot. Provide extra maple syrup and hot sauce at the table for guests to adjust sweetness/spice.
