📝 About This Recipe
Experience the ultimate soul-food fusion with this fast-casual take on a Southern classic. We pair ultra-crunchy, double-dredged chicken tenders with light, airy waffles, drizzled in a signature spicy maple glaze. This dish delivers that perfect high-low balance of savory, sweet, and heat that has made it a legendary staple of American comfort food.
🥗 Ingredients
The Chicken & Brine
- 1.5 lbs Chicken Breast Tenders (patted dry)
- 2 cups Buttermilk (full fat preferred)
- 2 tablespoons Hot Sauce (Louisiana style)
- 1/4 cup Pickle Juice (for extra tenderness)
The Seasoned Flour
- 2 cups All-Purpose Flour
- 1/2 cup Cornstarch (for maximum crunch)
- 1 tablespoon Smoked Paprika
- 1 tablespoon Garlic Powder
- 1/2 teaspoon Cayenne Pepper (adjust for heat)
The Waffles
- 2 cups Waffle Mix (high-quality Belgian style)
- 1/3 cup Melted Butter (unsalted)
- 1 teaspoon Vanilla Extract
Spicy Maple Glaze
- 1/2 cup Pure Maple Syrup (Grade A)
- 2 tablespoons Unsalted Butter
- 1/2 teaspoon Red Pepper Flakes
👨🍳 Instructions
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1
In a large bowl, whisk together the buttermilk, hot sauce, and pickle juice. Submerge the chicken tenders and let them marinate for at least 20 minutes (or up to 4 hours in the fridge).
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2
In a shallow dish, combine the flour, cornstarch, paprika, garlic powder, salt, pepper, and cayenne. Whisk thoroughly to ensure the spices are evenly distributed.
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3
Preheat your waffle iron to its medium-high setting. Simultaneously, fill a large heavy-bottomed pot or deep fryer with 2 inches of neutral oil (canola or peanut) and heat to 350°F (175°C).
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4
Prepare the waffle batter according to the package instructions, but stir in the vanilla extract and use melted butter instead of oil for a richer, 'fast-food' quality flavor.
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5
Dredge the chicken: Remove a tender from the buttermilk, let the excess drip off, and coat it in the flour mixture. Dip it back into the buttermilk briefly, then back into the flour for a 'double-dredge' that creates those iconic craggy bits.
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6
Carefully drop 3-4 chicken tenders into the hot oil. Do not over-crowd the pot. Fry for 5-6 minutes, turning once, until the internal temperature reaches 165°F and the crust is golden brown.
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7
Transfer fried chicken to a wire rack set over a baking sheet. This keeps the bottom from getting soggy compared to using paper towels.
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8
While the chicken rests, pour the waffle batter into the preheated iron. Cook until steam stops escaping the iron and the waffles are crisp and golden.
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9
In a small microwave-safe bowl, combine the maple syrup, butter, and red pepper flakes. Heat for 30 seconds and stir until the butter is melted and the syrup is glossy.
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10
Place two warm waffles on a plate, top with 2-3 chicken tenders, and generously drizzle with the spicy maple glaze. Serve immediately while the contrast between hot chicken and cool syrup is at its peak.
💡 Chef's Tips
For the crunchiest chicken, add 2 tablespoons of the buttermilk marinade into the dry flour mix and rub it in with your fingers to create small clumps before dredging. Always use a thermometer to check your oil temperature; if it drops too low, the chicken will be greasy rather than crispy. If you aren't serving immediately, keep the waffles and chicken in a 200°F oven on a wire rack to maintain texture. Don't over-mix the waffle batter; a few lumps are okay and lead to a fluffier interior.
🍽️ Serving Suggestions
Serve with a side of creamy coleslaw to cut through the richness of the fried elements. A cold glass of sweet tea or a crisp pilsner beer pairs perfectly with the spicy-sweet profile. Add a few slices of pickled jalapeños on top for an extra kick of acidity. Offer a side of whipped honey butter for those who want an even more decadent experience.