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Chicken and waffles

Chicken and waffles


  • 1 1/2 pounds skinless and boneless chicken tenders
  • 1 cup all-purpose flour
  • 2 teaspoons garlic powder
  • 1 cup buttermilk
  • 1 cup Panko-style breadcrumbs
  • Kosher salt
  • 1 (24 ounce) package Biscuit Mix
  • Freshly ground black pepper
  • Real maple syrup or hot sauce, for serving
  • Chef notes

    Make this Southern comfort favorite in your own kitchen where it just tastes better. Don't forget the veggies!


    Heat oil to 350 degrees in a deep fryer.

    Season the chicken tenders on both sides with salt and pepper. Whisk flour and garlic powder together in a medium casserole dish. Add buttermilk to a second casserole dish, and the panko to a third casserole dish.

    Dredge the seasoned tenders through the flour, the buttermilk, and then the panko. Add chicken to the deep fryer and fry for 4 minutes, until golden brown and crisp, and an instant read thermometer reads 165 degrees. Drain on a paper towel lined plate.

    Prepare waffle batter as directed on the back of packaging. Cook the waffles according to the directions for your waffle iron. Usually it will take 4 to 6 minutes for the waffles to turn golden and the waffle iron to stop releasing steam, which indicates that they're done.

    Serve waffles topped with the fried chicken. Serve with hot sauce and maple syrup.