Chicken fingers, deep fried in waffle batter, and served with a maple dijon dressing. Could there be anything better?
In a mixing bowl whisk together the flour, sugar, salt, baking powder, baking soda.
In a separate mixing bowl whisk together buttermilk, butter, and eggs until well combined.
Combine wet ingredients to the dry ingredients and stir until well mixed and there are no clumps of dry flour.
Add chicken tenders to the batter and refrigerate for at least 2 hours and up to 24.
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.
Working in batches, fry the chicken tenders until golden brown all over (about 2-3 minutes per side). Drain on paper towels.
In a small bowl whisk maple syrup, dijon mustard, and molasses.