Spicy Chicken N' Waffle Tenders

by Brandon Smith in , , , , , , , , , ,

Spicy Chicken N' Waffle Tenders with Maple Mustard Dipping Sauce

Spicy Chicken N' Waffle Tenders with Maple Mustard Dipping Sauce

I first tried this delicious chicken and waffle concoction at Popeye's Chicken. I know, Popeye's may not be SUPER gourmet, but they created a really interesting all-in-one take on this classic dish, and I was blown away be the sweet, spicy and salty play on the humble fried chicken tender. The dipping sauce they had, also brought the flavors in, with a delectable maple mustard sauce to bring it all home. It's been awhile since I've tasted this sweet, sweet dish, so I thought I should replicate it. Sabrina struck a goldmine when she said to use one of my most favorite cereals ever, Waffle Crisp! OMG, I just about died when she put that morsel in my brain to use Waffle Crisp in the batter. So, on it went, until my quest was fruitful, indeed. I think I nailed it, let me know what you think?

Mix up the dry rub for the chicken. 

  • 1 tsp Aleppo pepper  
  • 1/2 tsp ground cumin
  • 1/4 tsp ground corriander
  • 1 tsp chili powder
  • 2 tsp paprika
  • 1 tsp kosher salt
  • 1 1/2 tsp turbinado sugar
  • 1/4 tsp cracked black pepper
  • 2 lbs of chicken tenders, trimmed of hanging tendon
  • 2 tsp olive oil

Mix all ingredients together in a small bowl and set aside.  Toss chicken tenders with the olive oil, then add the rub, reserving about 2 tsp for the batter. Toss chicken until well coated, and chill in the fridge for about 2 - 3 hours.

Make the dredge and preheat the frying oil. 

  • 1 cup AP flour
  • 1 cup ground Waffle Crisp Cereal, (I found it at Walmart)
  • 1/2 tsp kosher salt
  • 2 tsp reserved rub
  • 1 1/2 tsp baking powder
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 Tbls whole milk
  • oil for frying

Mix the dry ingredients together in a small bowl and set aside. In a separate bowl, whisk together the eggs, vanilla and milk.  Take chicken out of fridge, and toss each piece well in the flour mixture. Let rest for about 5 min., then dip each floured chicken tender in the egg mixture, shaking off excess. Dredge again in the flour mixture, and let rest on a sheet pan for about 10 min. Bring frying oil up to 350º in a large pot while you wait for the chicken, and make some dipping sauce.

Make the Maple Mustard Dipping Sauce.

  • 2 Tbls real maple syrup
  • 1 Tbls coarse grain mustard
  • 2 tsp mayo

Stir all ingredients together in a small bowl, let rest for about 15 min. 

Let's fry some chicken!

Fry the chicken strips in batches, keeping the oil at 350º, for about 3 - 4 min., until deep golden brown and cooked through. Let drain on paper towels, and season with some sea salt. Keep warm in 250º oven until ready to serve. Serve with Maple Mustard Sauce.