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Chicken & Waffles
So, okay - this is just fried chicken tenders, Belgian waffles and a cane syrup glaze. Mix and match how you please.
chicken tenderloins, tendon removed
Gator Wing Batter (or seasoned flour)
oil for frying
After removing tendon from tenderloins, pass them through the egg wash, roll in the Gator Wing Batter or seasoned flour, shaking off excess. Fry chicken at 350 until nicely done and golden brown. Internal temp of the meat should be 160.
1 cup self-rising flour
1 tbs sugar
1 cup milk
2 tbs oil
1 egg, slightly beaten
In a medium sized bowl, mix dry ingredients, then add wet ingredients. Whisk together, then add batter to waffle iron, according to manufacturer's instructions. Mine is Belgian-style and takes about 5 oz of batter. Cook until golden.
1/2 cup cane syrup (or dark Karo syrup)
1/3 cup strawberry jelly or preserves
1 - 2 tbs minced hot peppers (serranos, jalapenos, whatever you prefer)
Mix together in a small bowl. Microwave for 30 seconds or less, just to make it nice and warm. Stir well, drizzle over chicken and waffles.