Sandra This Bobby Flay Buttermilk Waffles with Buttermilk Fried Chicken Tenders Recipe is a crispy and fluffy recipe, which is made with buttermilk and chicken tenders. It’s the ultimate comfort food recipe, ready in about 1 hour 30 minutes.
Bobby Flay Buttermilk Waffles with Buttermilk Fried Chicken Tenders Recipe Ingredients
Buttermilk Waffles:
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3 tablespoons sugar
- 1/2 teaspoon fine salt
- 3 large eggs
- 1 1/2 cups buttermilk
- 1 stick (8 tablespoons) unsalted butter, melted and cooled, plus more for the waffle iron
Buttermilk Fried Chicken Tenders:
- 12 chicken tenders
- 2 cups buttermilk
- Few dashes of hot sauce, plus for serving
- 2 cups all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon chile de arbol powder or cayenne
- Kosher salt and freshly ground black pepper
- Canola oil, for frying
- Honey, for drizzling
How To Make Bobby Flay Buttermilk Waffles with Buttermilk Fried Chicken Tenders Recipe
- Make the waffle batter: In a large bowl, mix flour, baking powder, baking soda, sugar, and salt. In another bowl, whisk eggs, then add buttermilk and melted butter. Pour into dry ingredients and mix until combined (lumps are okay). Cover and let sit for 30 minutes to 1 hour.
- Preheat the oven and waffle maker: Set the oven to 250°F and place a baking rack over a baking sheet. Heat the waffle maker and brush with melted butter.
- Cook the waffles: Pour ⅓ cup of batter onto the waffle iron and cook for 3-4 minutes until golden brown and crispy. Keep waffles warm in the oven while frying the chicken.
- Marinate the chicken: Place chicken tenders in a resealable plastic bag with 1 cup buttermilk and hot sauce. Seal and let marinate at room temperature for 1 hour.
- Prepare the coating: In a bowl, mix flour, garlic powder, onion powder, chile de arbol, salt, and black pepper. Divide into two bowls. In a third bowl, add the remaining 1 cup buttermilk.
- Coat and fry the chicken: Remove chicken from the marinade and pat dry. Season with salt and pepper. Heat 2 inches of oil in a skillet to 360°F. Dredge chicken in the first flour bowl, dip into buttermilk, then coat in the second flour bowl. Shake off excess and fry in batches for about 5 minutes until golden and cooked through. Drain on paper towels and season with salt.
- Serve: Place two waffles on each plate, top with three chicken tenders, and drizzle with honey and hot sauce. Enjoy!
Recipe Tips
- How to make waffles fluffier? Let the waffle batter rest. Allowing the batter to sit for at least 30 minutes makes the waffles fluffier. This gives the ingredients time to blend, creating a light and airy texture.
- What is the best oil temperature for frying? Keep the oil at the right temperature. Use a thermometer to maintain 360°F while frying. If the oil is too hot, the chicken will burn outside and stay raw inside. If it’s too low, the chicken will be greasy.
- How to get extra crispy chicken? Don’t overcrowd the pan. Fry the chicken in small batches. Too many pieces at once will lower the oil temperature, making the chicken soggy instead of crispy.
- How to prevent a doughy chicken coating? Shake off extra flour before frying. After coating the chicken, tap off any extra flour. This prevents a thick, doughy coating and helps the chicken crisp up perfectly.
- How do I keep waffles warm and crisp? Keep waffles warm and crisp. Place cooked waffles on a wire rack in a warm oven (250°F/120°C) instead of stacking them. Stacking traps steam and makes them soggy.
What To Serve With Chicken and Waffles
This dish is a classic on its own, but these additions take it to the next level.
- Honey or Maple Syrup
- Hot sauce (or hot honey)
- A dusting of powdered sugar
- Sliced green onions
How To Store Chicken and Waffles
Refrigerate: Let the leftover waffles and chicken cool to room temperature. Store them separately in airtight containers. Keep the waffles in the fridge for up to 3 days and the fried chicken for up to 4 days. Freeze: Place the waffles in a freezer-safe bag with parchment paper between them. Freeze for up to 2 months. For the chicken, freeze on a baking sheet first, then transfer to a freezer bag and store for up to 3 months. Reheat: Preheat the air fryer to 350°F. Place the chicken in the basket and heat for 5-7 minutes until hot and crispy. Heat the waffles for 2-3 minutes in the air fryer for the best texture.
Chicken and Waffles Nutrition Facts
(Per serving, estimated)
- Calories: 850 kcal
- Total Fat: 42g
- Saturated Fat: 12g
- Cholesterol: 180mg
- Sodium: 850mg
- Potassium: 350mg
- Total Carbohydrate: 75g
- Dietary Fiber: 2g
- Sugars: 12g
- Protein: 45g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, you can make the waffle batter the night before and store it covered in the refrigerator. This will make breakfast or brunch even faster.
Absolutely. You can cut boneless, skinless chicken breasts or thighs into tender-sized strips and follow the recipe exactly.
The best way to keep it crispy is in an air fryer at 350°F for 5-7 minutes. You can also use a conventional oven on a wire rack at 375°F for 10-15 minutes.
Try More Recipes:
- Bobby Flay Buttermilk Biscuits with Butter and Honey Recipe
- Bobby Flay Buttermilk Biscuits Recipe
- Bobby Flay Irish Soda Bread Recipe
Bobby Flay Buttermilk Waffles with Buttermilk Fried Chicken Tenders Recipe
Description
The ultimate sweet and savory combo of fluffy buttermilk waffles topped with extra-crispy fried chicken tenders.
Ingredients
Instructions
- Mix waffle batter dry ingredients. In a separate bowl, whisk wet ingredients (eggs, buttermilk, melted butter).
- Combine wet and dry; let batter rest for 30-60 minutes.
- Marinate chicken tenders in 1 cup of buttermilk and hot sauce for 1 hour.
- Cook waffles on a hot, buttered waffle iron until golden (3-4 min). Keep warm in a 250°F oven on a wire rack.
- Prepare a 3-step dredge: (1) seasoned flour, (2) remaining 1 cup buttermilk, (3) a second bowl of seasoned flour.
- Coat marinated chicken in flour, then buttermilk, then flour again. Shake off excess.
- Fry chicken in batches in 360°F oil for ~5 minutes until golden and cooked through. Drain and season with salt.
- Serve waffles topped with chicken tenders, honey, and hot sauce.
Notes
- Letting the waffle batter rest for at least 30 minutes is key to a fluffy texture.
- Use a thermometer to keep the frying oil at a steady 360°F for perfectly crispy chicken.
- Fry chicken in small batches so you don’t lower the oil temperature, which leads to soggy chicken.
- Keep cooked waffles on a wire rack in a warm oven, not stacked, to prevent them from getting steamy and soft.
