All the flavors you love from a traditional chicken and waffles recipe, but in an easily transportable package. Perfect for parties or picnics.
Place the chicken tenders, maple syrup, and balsamic vinegar in the zip-top bag. Massage the bag to coat all the chicken. Allow the tenders to marinate at least 30 minutes, but no longer than 1 hour.
After the chicken has marinated, dry the tenders on paper towels. Discard the remaining marinade.
In a large bowl, whisk together the flour, sugar, salt, pepper, and baking powder.
In a small bowl, whisk together the melted butter, eggs, milk, maple syrup.
In a large, high-sided pan, bring the oil up to a temperature of 325-350 degrees.
*Note - if you dip the handle of a wooden spoon into the oil and small bubbles happen around the base of the spoon (think champagne bubbles), the oil is ready for frying.
Dip the chicken tenders into the waffle batter and allow some to drip off before carefully adding the waffle coated tenders to the hot oil.
Fry the tenders on both sides until golden brown (approximately 8-10 minutes) and the center is no longer pink.
Carefully remove the fried tenders from the oil using a large slotted spoon. Drain the fried tenders on paper towels and season immediately with additional salt, if desired.
Continue the same process with the remaining chicken tenders.
Combine all the sauce ingredients in a small bowl and serve with the waffle batter fried chicken tenders. Serve hot or cold.
Note - If using boxed waffle mix, I still suggest adding the maple syrup and melted butter to the batter for extra flavor.
Tools and equipment:
large high sided pan (for frying), large slotted spoon, large bowl, medium bowl, small bowl, measuring cups, measuring spoons, gallon zip-top bag, cooking thermometer (for heating oil), paper towels, baking sheets (optional).