Crispy Chicken & Waffles with Peach Syrup

Serves 4 · 25 min prep · 35 min cook

Estimate for one serving

• 780 cal
• 38g protein
• 82g carbs
• 34g fat
• 4g fiber

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Ingredients

• 1.25 lb boneless skinless chicken tenders
• 1 cup buttermilk
• 1 tbsp hot sauce
• 1.5 cups all-purpose flour
• 1/4 cup cornstarch
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 3 cups vegetable oil for frying
• 2 cups dry waffle mix
• 2 large eggs
• 1.5 cups milk
• 4 tbsp melted butter
• 3 medium ripe peaches
• 1/2 cup maple syrup
• 2 tbsp brown sugar
• 1/4 cup leaves fresh basil
• 2 tbsp butter for serving

Instructions

1. 1Pat the chicken tenders dry and place them in a shallow bowl with the buttermilk and hot sauce. Toss to coat, cover, and refrigerate while you prep the other components so the meat stays tender.
2. 2Whisk the waffle mix with the eggs, milk, and melted butter until just combined; a few small lumps are fine. Let the batter rest 5 minutes so it thickens slightly for crisp edges.
3. 3Preheat your waffle iron to medium-high according to the manufacturer instructions and lightly grease the plates. Cook waffles until deep golden and crisp, about 4 to 5 minutes each, then keep warm on a rack in a 200°F oven.
4. 4For the peach syrup, dice the peaches and combine them in a small saucepan with the maple syrup and brown sugar. Bring to a gentle simmer over medium heat, stirring often, until the fruit softens and the syrup thickens slightly, 8 to 10 minutes. Tear in the basil leaves off heat and keep warm.
5. 5In a wide shallow dish, stir together the flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. Remove chicken from the buttermilk, letting excess drip off, then dredge thoroughly in the seasoned flour, pressing so it adheres.
6. 6Heat the vegetable oil in a heavy 12-inch skillet or Dutch oven to 350°F. Fry the coated tenders in batches without crowding until deep golden and cooked through, 4 to 6 minutes, turning once. Drain on a wire rack and sprinkle lightly with salt while hot.
7. 7Warm serving plates. Place one hot waffle on each plate, add a small pat of butter if desired, and arrange crispy chicken tenders over the top.
8. 8Spoon the warm peach-basil syrup generously over chicken and waffle so it pools into the pockets. Serve immediately while the chicken is shatter-crisp and the waffle is still steamy.