Chicken and Waffles Chicken Fingers

Chicken And Waffles Chicken Fingers

Chicken and waffles chicken fingers are two of your favorite junk foods in one!

Chicken and Waffles?!

Yep! Its a soul food treat in a bite! These chicken tenders are coated in waffle batter then deep fried to perfection. I mean could it get any better? Oh wait it can! We’ll be serving them with a maple mustard dipping sauce.


You ever have a great idea but you just can’t figure out how to bring it to life? Well I was lookin through the food blawgs as I always do on a raucous Saturday night, and I came across this recipe for Waffle Batter Fried Chicken Tenders with Maple Mustard  by Kudos Kitchen by Renee.

Chicken and waffles chicken fingers
via Kudos Kitchen By Renee

It’s freaking genius! Why didn’t I think of using waffle batter for the breading? I was originally going to use toasted Eggos that I then pulverized in the food processor. Yeah, that’s just too much work and honestly tastes kind of awful. Don’t worry I didn’t copy her recipe, but she did inspire me to do the following.


OK so here is where this recipe shines. Have you ever had buttermilk waffles? They’re fluffy AF and have a little sourness. Well let’s get into the science of that. Buttermilk has a low pH, meaning it has a high acidity. In doughs, when an acid (buttermilk) reacts with a base (baking soda) it creates bubbles that result in super fluffy pancakes or waffles. Alternatively, that acid; the same acid that gives your buttermilk a sightly sour flavor (also yogurt and sour creams), tenderizes meat by breaking down muscle fibers. This leads to soft, juicy, melt in your mouth chicken. So, funny enough, buttermilk waffle batter makes for the perfect marinade for chicken fingers!



YES, Leslie! Waffles are delicious! So first step in this recipe is to make waffle batter.  Mix together your dry ingredients; flour, sugar, baking powder, and salt. In a separate bowl, mix together melted butter and buttermilk then add 2 large eggs and whisk.Mix the wet ingredients with the dry until well combined. Then just toss the chicken tenders into the batter and refrigerate for at least 2 hours and up to overnight.

Next we’re going to deep fry these bad boys. That’s right. Because everything is better when it’s deep fried. Heat 2-3 inches of vegetable oil to 350°F. How do you know that it’s 350°? Well a deep fry or candy thermometer will tell you! Just clip one to the side of the pot making sure the tip is fully submerged in the oil.

In batches, fry the tenders until golden brown, and the chicken is cooked through, about 2-3 minutes on both sides. Drain excess oil on paper towels.

And Now For The Best Part

Chicken And Waffles Chicken Fingers

The sauce! Whisk together maple syrup, dijon mustard, and some molasses together. Dip your chicken and waffles chicken fingers in the sauce and enjoy!

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This recipe requires a little something special.  Here’s a list of what you will need:
[list][list_item icon=”fa-cutlery”]Deep Fry Thermometer[/list_item][list_item icon=”fa-cutlery”]Candy Thermometer[/list_item][list_item icon=”fa-cutlery”]Dijon Mustard[/list_item][list_item icon=”fa-cutlery”]Maple Syrup[/list_item][/list]
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5 from 1 vote

Chicken And Waffles Chicken Fingers

Chicken fingers, deep fried in waffle batter, and served with a maple dijon dressing.  Could there be anything better?

Course Appetizer
Cuisine American
Keyword Chicken and Waffles, Chicken Fingers, Chicken Tenders, Soul Food


For The Chicken Fingers:

  • 2 pounds chicken tenders
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 cups buttermilk
  • 1/4 cup 1/2 stick unsalted butter melted
  • 2 large eggs
  • Vegetable Oil For Frying

For The Dipping Sauce:

  • 1/4 Cup Maple Syrup
  • 1/4 Cup Dijon Mustard
  • 2 Tablespoons Molasses


For The Chicken Fingers:

  1. In a mixing bowl whisk together the flour, sugar, salt, baking powder, baking soda.

  2. In a separate mixing bowl whisk together buttermilk, butter, and eggs until well combined.

  3. Combine wet ingredients to the dry ingredients and stir until well mixed and there are no clumps of dry flour.

  4. Add chicken tenders to the batter and refrigerate for at least 2 hours and up to 24.

  5. When ready to fry, add about 3 inches of vegetable oil to a large pot with high sides. Attach a deep fry thermometer to the side and heat the oil to 350°F.

  6. Working in batches, fry the chicken tenders until golden brown all over (about 2-3 minutes per side). Drain on paper towels.

For The Dipping Sauce:

  1. In a small bowl whisk maple syrup, dijon mustard, and molasses.

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One response to “Chicken And Waffles Chicken Fingers”

  1. 5 stars
    That looks absolutely awesome. When my niece said she had chicken and waffles, I didn’t think it was a ‘thing’ but these waffle chicken fingers are so awesome!

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