If you’re a waffle lover, then I suggest you start your day with a tasty grab-and-go Banana Cinnamon Waffle Sandwich, which happens to be one of the most popular recipes in my cookbook, Kitchenability 101. Then, for dinner (or second breakfast, or brunch, or lunch), you must try the chicken and waffles recipe I’ve included below.
When heating up the oil to fry your chicken tenders, a trick I learned is to take a little water and flick it into the oil. If the oil bubbles and crackles, it’s ready. If it doesn’t, give it more time. Do not overheat the oil!
This is a comfort food classic. Enjoy!
Note: This recipe was originally posted on my blog at Parade Magazine.
- 4 chicken tenders
- 4 frozen waffles
- 1 cup all-purpose flour
- 1 tsp ground cayenne
- 2 tsp poultry seasoning
- Salt and pepper, to taste
- 2 eggs
- 2 cups vegetable oil, for frying
- Butter, to taste
- Syrup, to taste
- Parsley (optional)
- In a bowl, mix together flour, ground cayenne, poultry seasoning, and salt and pepper. In another bowl, beat 2 eggs together to make an egg wash.
- Take your chicken tenders and first coat them in the egg wash, and then coat fully in the flour mixture. Repeat this process until all the chicken tenders are coated.
- Put oil in a large pot and place on medium to high heat. Allow oil to heat up.
- Carefully drop the chicken tenders into the oil. Turn them occasionally while cooking. Allow them to cook 5-10 minutes till golden brown.
- Toast 4 frozen waffles. Place waffles on a plate and top with fried chicken tenders, butter, syrup, and parsley (optional).
Photo: Nisa Burns
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