Crispy Chicken & Waffles with Peach Syrup

Serves 4 · 25 min prep · 35 min cook

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 waffle mix or all-purpose flour for waffles
• 2 tsp baking powder
• 2 large eggs
• 1.5 cups whole milk
• 4 tbsp melted butter
• 3 medium ripe peaches
• 1/2 cup maple syrup
• 2 tbsp brown sugar
• 1/4 cup fresh basil leaves
• 1 tbsp lemon juice
• 1 tbsp butter for peach syrup

Instructions

1. 1Pat the chicken tenders dry and place them in a shallow bowl with the buttermilk and hot sauce. Toss to coat evenly, cover, and refrigerate for at least 20 minutes while you prep the other components.
2. 2Preheat your waffle iron to medium-high according to the manufacturer instructions so it is fully hot when the batter is ready. In a large bowl whisk together the dry waffle ingredients until no lumps remain.
3. 3Whisk the eggs, milk, and melted butter into the dry waffle mix until a smooth, pourable batter forms. Let the batter rest 5 minutes so the baking powder activates.
4. 4Peel and dice the peaches into small chunks. Melt the butter for the syrup in a small saucepan over medium heat, then add the peaches, maple syrup, brown sugar, and lemon juice.
5. 5Simmer the peach mixture, stirring often, until the fruit softens and the syrup thickens slightly and turns glossy, about 8 to 10 minutes. Tear in the basil leaves at the end, remove from heat, and keep warm.
6. 6In a wide shallow dish combine the flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. Lift each chicken tender from the buttermilk, letting excess drip off, and dredge thoroughly in the seasoned flour, pressing so the coating adheres.
7. 7Pour vegetable oil into a deep heavy skillet or Dutch oven to a depth of about 1.5 inches and heat over medium-high until it reaches 350°F on a thermometer. Fry the coated tenders in batches without crowding until deep golden and cooked through, 4 to 5 minutes per side, then drain on a wire rack set over a sheet pan.
8. 8Ladle waffle batter onto the hot iron and cook until steam slows and the waffles are crisp and golden brown, usually 3 to 5 minutes depending on your machine. Keep finished waffles warm in a 200°F oven.
9. 9Plate each waffle, top with two crispy chicken tenders, and generously spoon the warm peach-basil syrup over everything. Serve immediately while the chicken is still shatter-crisp and the waffle edges stay crunchy.