Chicken & Waffles So Good, You'll Slap Your Mama!

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt reduces calories while maintaining tanginess.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier but can be more expensive.

maple syrup

🥗Healthier: honey

💰Cheaper: corn syrup

Honey provides natural sweetness with fewer additives.

fried chicken

🥗Healthier: baked chicken

💰Cheaper: chicken thighs

Baked chicken is lower in fat and can be more economical.

Marinate chicken tenders in 1 quart of buttermilk, 2 tablespoons of hot sauce, and lemon zest for at least 2 hours up to 24 hours.

In a bowl, combine 2 and 1/2 to 3 cups of seasoned flour and 1/4 cup of corn starch.

Mix the seasoned flour and corn starch together.

In a separate bowl, combine 2 cups of all-purpose flour, white sugar, baking powder, and a pinch of salt.

In another bowl, whisk together 1 and 3/4 cups of milk, 2 beaten eggs, and 1/2 stick of melted butter, then add 2 teaspoons of vanilla extract.

Slowly pour the wet mixture into the dry ingredients while whisking until combined, ensuring no lumps remain.

Prepare a baking sheet and place the marinated chicken tenders on it, draining off excess buttermilk.

Coat the chicken tenders in the seasoned flour mixture, pressing it in to ensure no bald spots.

Let the coated chicken sit for 15-20 minutes before frying to allow the flour to adhere properly.

Heat oil in a deep fryer to 350°F (175°C).

Carefully drop the chicken tenders into the hot oil and fry until golden brown and cooked through, about 12-15 minutes.

While the chicken is frying, prepare the bourbon cream sauce by melting 1/2 stick of butter in a pan over medium heat, then add 1/2 cup of white sugar, a shot of bourbon, and a pinch of salt, whisking for 3-4 minutes until thickened.

Once the chicken is done, remove it from the oil and drain on paper towels.

Serve the waffles with fried chicken on top, drizzle with the bourbon cream sauce, and dust with powdered sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens