Chicken and Waffles

Serves 4

Ingredients (for the Chicken)

  • 1 pound Smart Chicken® tenders

  • 2 cups buttermilk

  • Peanut or canola oil, as needed for frying

  • 1 tablespoon plus 1 teaspoon kosher salt

  • 1 teaspoon freshly ground black pepper

  • ¼ teaspoon cayenne pepper

  • 1 tablespoon garlic powder

  • 1 tablespoon onion powder

  • About 1 cup flour, or more as needed


Submerge the chicken in the buttermilk for at least 2 hours, or ideally overnight. When ready to fry, heat oil for frying to 350°F. Combine the salt, pepper, cayenne, garlic powder, onion powder, and flour. Dredge the chicken in the flour mixture, then re-dip in the buttermilk, and dredge a second time in the flour mixture. Transfer the chicken to the oil and fry until internal temperature reaches 165°F.

Ingredients (for the Waffles)

Makes 5 to 6 Waffles

  • 1 cup flour

  • ¼ cup cornstarch

  • ½ teaspoon salt

  • ½ teaspoon baking powder

  • ¼ teaspoon baking soda

  • 2 eggs, separated

  • ¾ cup buttermilk

  • ¼ cup heavy cream

  • 6 tablespoons canola oil

  • 2 tablespoons brown sugar

  • ½ teaspoon pure vanilla extract


In a bowl, combine the flour, cornstarch, salt, baking powder, and baking soda and whisk. Add the egg yolk, buttermilk, and cream, then whisk in the canola oil in a slow stream. In a separate bowl, combine the egg whites and sugar and whisk until semi-firm peaks form. Add the vanilla and gently fold the egg white mixture into the batter. Spray a preheated waffle iron with nonstick cooking spray. Fill the iron about halfway and cook waffles until golden.

Serve waffles with butter and syrup, and fried chicken over each serving.

Recipe created by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska