Prep time: 30 min
Chill time: 4 hours- overnight
Ready in: 4 hours, 45 min- overnight
Serves: 6- 12
Ingredients:
1/4 c. spicy, pepper jelly
1 c. maple syrup3- 4 c. vegetable oil (for cooking)
1 box mini, frozen waffles
Toothpicks
MARINADE:
1 c. buttermilk
1 1/2 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. garlic powder
1/4 tsp. paprika
BREADING:
1 1/2 c. flour
1 tsp. salt
3/4 tsp. pepper
3/4 tsp. garlic powder
3/4 tsp. paprika
1 1/2 tsp. baking powder
3 T. buttermilk
Directions:
- Mix syrup and jelly until well combined
- Cover and keep in refrigerator until ready to serve
- Cut chicken tenders into bite-sized pieces
- Combine tenders with all marinade ingredients in a large, Ziploc bag
- Seal bag tightly and shake well to ensure chicken tenders are evenly coated with buttermilk and seasoning
- Place in a bowl (in case of leakage) and refrigerate 4 hours- overnight
- Make breading by combining flour, salt, pepper, garlic powder, paprika and baking powder in a large bowl
- Whisk until well combined
- Add buttermilk to breading mixture and stir with a fork until mixture is evenly clumpy
- Line a baking sheet with foil
- Remove chicken tenders from marinade, a few at a time, and toss in breading mixture
- Be sure to press chicken firmly into breading so clumps adhere to the meat
- Set breaded tenders on prepared baking sheet
- Line another baking sheet with a few layers of paper towels and set aside
- Add oil to a large, high-sided pot until about 3/4" deep
- Heat over high heat until oil is shimmering
- Using tongs, place several chicken tenders in the hot oil without crowding pan
- Cook until golden brown on bottom side, a few min, then flip and cook until second side is also golden, a few min more
- Set cooked tenders on baking sheet lined with paper towels to drain
- Fry remaining tenders in batches
- Toast waffles
- Top each mini waffle with a chicken bite
- Drizzle with pepper jelly syrup
- Spear each bite with a toothpick
*Jen found recipes here and here
1 c. buttermilk
1 1/2 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. garlic powder
1/4 tsp. paprika
BREADING:
1 1/2 c. flour
1 tsp. salt
3/4 tsp. pepper
3/4 tsp. garlic powder
3/4 tsp. paprika
1 1/2 tsp. baking powder
3 T. buttermilk
Directions:
- Mix syrup and jelly until well combined
- Cover and keep in refrigerator until ready to serve
- Cut chicken tenders into bite-sized pieces
- Combine tenders with all marinade ingredients in a large, Ziploc bag
- Seal bag tightly and shake well to ensure chicken tenders are evenly coated with buttermilk and seasoning
- Place in a bowl (in case of leakage) and refrigerate 4 hours- overnight
- Make breading by combining flour, salt, pepper, garlic powder, paprika and baking powder in a large bowl
- Whisk until well combined
- Add buttermilk to breading mixture and stir with a fork until mixture is evenly clumpy
- Line a baking sheet with foil
- Remove chicken tenders from marinade, a few at a time, and toss in breading mixture
- Be sure to press chicken firmly into breading so clumps adhere to the meat
- Set breaded tenders on prepared baking sheet
- Line another baking sheet with a few layers of paper towels and set aside
- Add oil to a large, high-sided pot until about 3/4" deep
- Heat over high heat until oil is shimmering
- Using tongs, place several chicken tenders in the hot oil without crowding pan
- Cook until golden brown on bottom side, a few min, then flip and cook until second side is also golden, a few min more
- Set cooked tenders on baking sheet lined with paper towels to drain
- Fry remaining tenders in batches
- Toast waffles
- Top each mini waffle with a chicken bite
- Drizzle with pepper jelly syrup
- Spear each bite with a toothpick
*Jen found recipes here and here
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