Chicken Tenders And Belgian Waffles Recipe

Mix dry ingredients

In a large bowl whisk together 2 cups all-purpose flour, 2 tsp baking powder, 2 tbsp granulated sugar and 1/2 tsp salt until evenly combined.

Combine wet ingredients

In a separate bowl whisk 2 large eggs, 1 1/2 cups whole milk, 6 tbsp melted butter and 1 tsp vanilla until smooth.

Combine batter

Make a well in the dry ingredients and pour in the wet mixture. Stir gently just until combined; small lumps are fine. Let the batter rest 10 minutes while you prepare other components. Preheat waffle iron according to manufacturer instructions.

Cook waffles

Grease waffle iron lightly with butter or nonstick spray. Pour appropriate amount of batter into waffle iron and cook until golden and crisp, about 4–6 minutes depending on your iron. Transfer cooked waffles to a warm oven (200°F / 95°C) to keep warm while finishing entire dish.

Marinate

Place 1.5 lbs chicken tenders in a shallow bowl or zip-top bag. Pour 1 cup buttermilk and 1 tsp hot sauce (if using) over the chicken, toss to coat, cover and refrigerate for at least 30 minutes and up to 4 hours.

Prep dredging stations

In a shallow bowl combine 1.5 cups flour, 1/4 cup cornstarch, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground black pepper and 1 tsp salt. In a second shallow bowl whisk 2 eggs with 1/4 cup milk.

Dredge chicken

Remove tenders from buttermilk, letting excess drip off. Dredge each piece first in seasoned flour mixture, then dip in egg wash, then press again into the flour mixture for a double-coated, extra-crispy crust. Place on a wire rack while heating oil.

Fry tenders

In a deep skillet or Dutch oven heat about 1"–1.5" of vegetable oil (approx. 1 cup) to 350°F (175°C). Fry chicken in batches, careful not to crowd, about 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a rimmed baking sheet and keep warm in the oven (200°F) while finishing.

Cook fries

If using frozen fries: cook according to package directions (bake or air-fry) until very crisp. If using fresh fries: cut russets into 1/3" sticks, soak 30 minutes, pat dry, and deep-fry in 325°F oil until pale golden (3–5 min) then rest; raise oil to 375°F and fry until crispy and golden (2–3 min). Drain on paper towels and season with 1/2 tsp salt.

Add cheese curds

Arrange hot fries on a platter or plates and immediately scatter 2 cups cheddar cheese curds over the hot fries so the curds begin to soften. Keep warm briefly under low oven heat if needed before ladling gravy.

Make roux

In a medium saucepan melt 3 tbsp unsalted butter over medium heat. Whisk in 3 tbsp all-purpose flour and cook, stirring constantly, 2–3 minutes until the mixture is golden and fragrant (this removes raw flour taste).

Finish gravy

Slowly whisk in 2 cups beef broth until smooth. Add 1 tsp Worcestershire, 1 tsp soy sauce, 1/2 tsp freshly ground black pepper and 1/4 tsp salt. Simmer gently 4–6 minutes, stirring occasionally, until thickened to coat the back of a spoon. Taste and adjust seasoning.

Assemble base

Place a waffle on each serving plate. Pile a generous portion of hot fries and cheese curds on top of the waffle (or to the side, depending on preferred presentation).

Ladle gravy

Spoon warm brown gravy over the fries and cheese curds so curds melt slightly and fries become gravy-smothered.

Top with chicken

Place 2–3 crispy chicken tenders on top of the gravy-smothered fries and cheese curds (or alongside).

Garnish & serve

Sprinkle 2 tbsp chopped fresh parsley over the dish. Serve immediately with maple syrup on the side for drizzling over the waffle and an extra gravy or hot sauce if desired.