My mom thinks this is a ridiculous concept. Phillip and I think it’s a DELICIOUS concept. There’s chicken. There’s waffles. What’s not to love? Truthfully, Phillip was a little skeptical the first time I made these, but the sweet and savory combination won him over in one bite. So last night I whipped up a batch for supper and they did not disappoint. In addition to being tasty, they are quick and easy so they make a great weeknight meal. Do yourself a favor and give it a try sometime!
Chicken & Waffles
- Vegetable oil, for shallow frying (Phillip got me a deep fryer for Christmas, so I used that instead)
- 1/4 cup hot sauce
- 1 large egg, lightly beaten
- 8 chicken tenders (about 1 lb.)
- 3/4 cup instant flour (such as Wondra)
- 1 tsp. poultry seasoning
- Kosher salt and freshly ground pepper
- 3 tbsp. unsalted butter
- 2 scallions, sliced, plus more for garnish
- 1 1/2 cups low-sodium chicken broth
- 4 buttermilk or Belgian-style frozen waffles (we put our waffle-maker to use and made our own using the basic Bisquick batter)
- Syrup, for serving
- Heat about 1 inch of oil is a large cast-iron or heavy-bottomed skillet over high heat. Whisk the hot sauce and egg in a medium bowl; toss the chicken in the mixture to coat.
- Combine the flour, poultry seasoning, and salt and pepper to taste in a medium bowl. Set aside 3 tablespoons of the seasoned flour in a separate bowl; dredge the chicken in the remaining seasoned flour until coated, shaking off any excess.
- Place the chicken in the hot oil and fry until golden and cooked through, 2 to 3 minutes per side, turning once. Transfer to a rack to cool slightly; discard the oil.
- Melt the butter in the same skillet and whisk in the reserved seasoned flour until smooth. Whisk in the scallions, then slowly pour in the broth. Bring to a simmer, whisking until the gravy is smooth. Meanwhile, toast the waffles.
- Place a waffle on each plate and drizzle with syrup. Top with chicken and gravy and garnish with scallions.
