Chicken & Waffles Recipe
3 chicken tenders, bourbon maple, honey butter, crystal hot sauce
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Ingredients
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Fried Chicken Tenders
Waffles
Bourbon Maple Sauce
Honey Butter & Finishing
Method
Fried Chicken Tenders
- 1
Marinate
Place 3 chicken tenderloins in a shallow bowl. Add 1 cup buttermilk and 1 tablespoon hot sauce. Cover and refrigerate for at least 30 minutes, up to 4 hours. This tenderizes and seasons the meat.
- 2
Prepare coating
In a wide bowl combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon paprika, 1/2 teaspoon garlic powder and 1/4 teaspoon cayenne. Whisk to distribute spices evenly.
- 3
Coat
Remove tenders from marinade, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to form an even coating. Set on a wire rack for 5 minutes to help coating adhere.
- 4
Fry
Pour about 2 cups vegetable oil into a heavy skillet or Dutch oven to a depth of ~1 inch. Heat to 350°F (175°C). Carefully add tenders (do not overcrowd) and fry until golden brown and internal temperature reaches 165°F (about 3–4 minutes per side depending on thickness). Transfer to a wire rack set over a sheet pan to drain and keep warm in a 200°F oven if needed.
Waffles
- 5
Mix batter
Preheat your waffle iron. In a bowl whisk together 1 cup flour, 1 tablespoon sugar, 1 teaspoon baking powder and 1/4 teaspoon salt. In another bowl whisk 3/4 cup milk, 1 egg, 2 tablespoons melted butter and 1/2 teaspoon vanilla. Pour wet into dry and stir until just combined; a few small lumps are fine (do not overmix).
- 6
Cook
Lightly grease the waffle iron. Pour an appropriate amount of batter onto the hot iron (follow your waffle maker's instructions) and cook until golden and crisp, about 3–5 minutes. Keep waffles warm in a 200°F oven on a rack while you finish remaining components. You should have 1–2 waffles large enough to support three tenders depending on size.
Bourbon Maple Sauce
- 7
Make sauce
In a small saucepan over medium-low heat combine 1/2 cup pure maple syrup, 1 tablespoon bourbon, 1 tablespoon unsalted butter and optional 1 teaspoon finely chopped shallot. Warm gently until butter melts and shallot softens, then simmer very gently for 2–3 minutes to slightly thicken and cook off some alcohol. Remove from heat and stir in 1/2 teaspoon lemon juice and 1/8 teaspoon salt. Taste and adjust — add a touch more bourbon or salt if desired. Keep warm.
Honey Butter & Finishing
- 8
Honey butter
In a small bowl combine 2 tablespoons softened unsalted butter with 2 tablespoons honey, 1 teaspoon Crystal hot sauce and 1/4 teaspoon fine sea salt. Whip with a fork until smooth and spreadable. If you prefer less heat, reduce the hot sauce to 1/2 teaspoon.
- 9
Assemble & serve
Place a warm waffle on the plate. Spread a spoonful of honey butter on the waffle. Arrange 3 fried chicken tenders on top. Drizzle 2–3 tablespoons of the warm bourbon maple sauce over the chicken and waffle (more if desired). Serve extra honey butter and Crystal hot sauce on the side. Garnish with chopped parsley if using. Serve immediately so waffles stay crisp and chicken is hot.