Buttermilk Chicken and Waffles

Keep waffles warm in a 200° oven up to 30 minutes before assembling.

Photo by Lisa M.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

Ingredients

  • 1 1/2

    cups all-purpose flour

  • 1

    tablespoon sugar

  • 1 1/2

    teaspoons baking powder

  • 3/4

    teaspoon baking soda

  • 3/4

    teaspoon salt

  • 1 3/4

    cups buttermilk

  • 1/3

    cup butter, melted

  • 2

    large eggs

  • 12 to 16

    fried chicken breast tenders, cut into bite-size pieces

Directions

1. Stir together first 5 ingredients in a large bowl. Whisk together buttermilk and next 2 ingredients in a small bowl; stir buttermilk mixture into flour mixture just until combined. 2. Cook batter in a preheated, oiled mini-style waffle iron 3 1/2 to 4 minutes or until golden (about 1/2 Tbsp. batter per waffle). Top waffles with chicken, and drizzle with Peach-Horseradish Maple Syrup. Note: We tested with a Sunbeam Mini Waffle Maker. If you don't have a mini waffle iron, use 1/2 cup batter per waffle in a traditional (10- x 8 1/2-inch) waffle iron, and cook 4 to 5 minutes or until golden; cut each waffle into fourths. Garnish: thinly sliced green onions

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