Waffle Batter Fried Chicken Tenders
All the flavors you love from a traditional chicken and waffles recipe, but in an easily transportable package. Perfect for parties or picnics.
Prep Time30 minutes mins
Cook Time30 minutes mins
Total Time1 hour hr
Course: family favorite, Main Course
Cuisine: American Comfort Food, picnic
Servings: 14 servings
Calories: 659kcal
To marinate the chicken tenders:
- ½ cup pure maple syrup
- 2 tablespoons balsamic vinegar
- 3 pounds chicken tenders
- 1 gallon zip-top bag
- 2½-3 cups light oil for frying, I used peanut
To make the waffle batter;
- 2½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 4 teaspoons baking powder
- 2 teaspoons coarse salt
- ½ teaspoons black pepper
- 1½ cups milk
- 2 large eggs
- 4 tablespoons butter, melted
- 2 tablespoons pure maple syrup
To make the maple mustard dipping sauce:
- ¼ - ½ cup pure maple syrup
- 2 tablespoons stone ground mustard
- 2 tablespoons honey
To marinate the chicken tenders:
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.
To make the waffle batter (or use store-bought):
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).
Serving: 1 | Calories: 659kcal | Carbohydrates: 37g | Protein: 25g | Fat: 46g | Saturated Fat: 10g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 524mg | Potassium: 599mg | Fiber: 1g | Sugar: 18g | Vitamin A: 196IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 2mg