Mohamed Shili This dish is the perfect mix of crispy fried chicken and fluffy buttermilk waffles. Drizzle with honey and hot sauce for the ultimate sweet and spicy bite!
Ingredients Needed:
Buttermilk Waffles:
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3 tablespoons sugar
- 1/2 teaspoon fine salt
- 3 large eggs
- 1 1/2 cups buttermilk
- 1 stick (8 tablespoons) unsalted butter, melted and cooled, plus more for the waffle iron
Buttermilk Fried Chicken Tenders:
- 12 chicken tenders
- 2 cups buttermilk
- Few dashes of hot sauce, plus for serving
- 2 cups all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon chile de arbol powder or cayenne
- Kosher salt and freshly ground black pepper
- Canola oil, for frying
- Honey, for drizzling
How To Make Buttermilk Waffles with Buttermilk Fried Chicken Tenders?
- Make the waffle batter: In a large bowl, mix flour, baking powder, baking soda, sugar, and salt. In another bowl, whisk eggs, then add buttermilk and melted butter. Pour into dry ingredients and mix until combined (lumps are okay). Cover and let sit for 30 minutes to 1 hour.
- Preheat the oven and waffle maker: Set the oven to 250°F and place a baking rack over a baking sheet. Heat the waffle maker and brush with melted butter.
- Cook the waffles: Pour ⅓ cup of batter onto the waffle iron and cook for 3-4 minutes until golden brown and crispy. Keep waffles warm in the oven while frying the chicken.
- Marinate the chicken: Place chicken tenders in a resealable plastic bag with 1 cup buttermilk and hot sauce. Seal and let marinate at room temperature for 1 hour.
- Prepare the coating: In a bowl, mix flour, garlic powder, onion powder, chile de arbol, salt, and black pepper. Divide into two bowls. In a third bowl, add the remaining 1 cup buttermilk.
- Coat and fry the chicken: Remove chicken from the marinade and pat dry. Season with salt and pepper. Heat 2 inches of oil in a skillet to 360°F. Dredge chicken in the first flour bowl, dip into buttermilk, then coat in the second flour bowl. Shake off excess and fry in batches for about 5 minutes until golden and cooked through. Drain on paper towels and season with salt.
- Serve: Place two waffles on each plate, top with three chicken tenders, and drizzle with honey and hot sauce. Enjoy!
Recipe Tips:
- Let the Waffle Batter Rest: Allowing the batter to sit for at least 30 minutes makes the waffles fluffier. This gives the ingredients time to blend, creating a light and airy texture.
- Keep the Oil at the Right Temperature: Use a thermometer to maintain 360°F while frying. If the oil is too hot, the chicken will burn outside and stay raw inside. If it’s too low, the chicken will be greasy and not crispy.
- Don’t Overcrowd the Pan: Fry the chicken in small batches. Too many pieces at once will lower the oil temperature, making the chicken soggy instead of crispy.
- Shake Off Extra Flour Before Frying: After coating the chicken, tap off any extra flour before frying. This prevents a thick, doughy coating and helps the chicken crisp up perfectly.
- Keep Waffles Warm and Crisp: Place cooked waffles on a wire rack in a warm oven (250°F/120°C) instead of stacking them. Stacking traps steam and makes them soggy. The wire rack keeps them crisp until serving.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover waffles and chicken cool to room temperature. Store them separately in airtight containers. Keep the waffles in the fridge for up to 3 days and the fried chicken for up to 4 days to maintain the best texture.
- Freeze: Place the waffles in a freezer-safe bag with parchment paper between them. Freeze for up to 2 months. For the chicken, freeze on a baking sheet first, then transfer to a freezer bag and store for up to 3 months.
- Reheat: Preheat the air fryer to 350°F. Place the chicken in the basket and heat for 5-7 minutes until hot and crispy. Heat the waffles for 2-3 minutes in the air fryer for the best texture.
Nutrition Facts:
- Calories: 850 kcal
- Total Fat: 42g
- Saturated Fat: 12g
- Cholesterol: 180mg
- Sodium: 850mg
- Potassium: 350mg
- Total Carbohydrate: 75g
- Dietary Fiber: 2g
- Sugars: 12g
- Protein: 45g
Try More Bobby Flay Recipes:
Bobby Flay Buttermilk Waffles with Buttermilk Fried Chicken Tenders
Description
This dish is the perfect mix of crispy fried chicken and fluffy buttermilk waffles. Drizzle with honey and hot sauce for the ultimate sweet and spicy bite!
Ingredients
Buttermilk Waffles:
Buttermilk Fried Chicken Tenders:
Instructions
- Make the waffle batter: In a large bowl, mix flour, baking powder, baking soda, sugar, and salt. In another bowl, whisk eggs, then add buttermilk and melted butter. Pour into dry ingredients and mix until combined (lumps are okay). Cover and let sit for 30 minutes to 1 hour.
- Preheat the oven and waffle maker: Set the oven to 250°F and place a baking rack over a baking sheet. Heat the waffle maker and brush with melted butter.
- Cook the waffles: Pour ⅓ cup of batter onto the waffle iron and cook for 3-4 minutes until golden brown and crispy. Keep waffles warm in the oven while frying the chicken.
- Marinate the chicken: Place chicken tenders in a resealable plastic bag with 1 cup buttermilk and hot sauce. Seal and let marinate at room temperature for 1 hour.
- Prepare the coating: In a bowl, mix flour, garlic powder, onion powder, chile de arbol, salt, and black pepper. Divide into two bowls. In a third bowl, add the remaining 1 cup buttermilk.
- Coat and fry the chicken: Remove chicken from the marinade and pat dry. Season with salt and pepper. Heat 2 inches of oil in a skillet to 360°F. Dredge chicken in the first flour bowl, dip into buttermilk, then coat in the second flour bowl. Shake off excess and fry in batches for about 5 minutes until golden and cooked through. Drain on paper towels and season with salt.
- Serve: Place two waffles on each plate, top with three chicken tenders, and drizzle with honey and hot sauce. Enjoy!
Notes
- Let the Waffle Batter Rest: Allowing the batter to sit for at least 30 minutes makes the waffles fluffier. This gives the ingredients time to blend, creating a light and airy texture.
- Keep the Oil at the Right Temperature: Use a thermometer to maintain 360°F while frying. If the oil is too hot, the chicken will burn outside and stay raw inside. If it’s too low, the chicken will be greasy and not crispy.
- Don’t Overcrowd the Pan: Fry the chicken in small batches. Too many pieces at once will lower the oil temperature, making the chicken soggy instead of crispy.
- Shake Off Extra Flour Before Frying: After coating the chicken, tap off any extra flour before frying. This prevents a thick, doughy coating and helps the chicken crisp up perfectly.
- Keep Waffles Warm and Crisp: Place cooked waffles on a wire rack in a warm oven (250°F/120°C) instead of stacking them. Stacking traps steam and makes them soggy. The wire rack keeps them crisp until serving.
Bobby Flay Buttermilk Waffles with Buttermilk Fried Chicken Tenders