Recipe courtesy of Anthony Warner and Rinisa Brown
30 min
30 min
24 skewers


  • 24 chicken tenderloins
  • 8 cups buttermilk 
  • 1 teaspoon Sriracha hot chili sauce
  • One 5-pound bag pancake and waffle flour 
  • 3 3/4 cups panko breadcrumbs 
  • Ground allspice, as much as desired
  • Ground cinnamon, as much as desired
  • Onion powder, as much as desired 
  • Garlic powder, as much as desired 
  • Paprika, as much as desired 
  • Cayenne pepper, as much as desired 
  • Salt and ground black pepper, as much as desired 
  • 1/2 cup powdered sugar, for dusting
  • 4 cups maple syrup, for serving


For the chicken and waffles: Preheat the grill to medium-high heat. Par-cook the chicken tenderloins on the grill for 2 to 3 minutes, and then thread each piece on a skewer.

Combine the buttermilk, Sriracha, waffle flour, breadcrumbs and spices in a large bowl. Dip the skewered chicken in the waffle batter until fully coated. Deep fry until golden brown and until the interior temperature is 165 degrees F, about 5 minutes per batch. Dust with powdered sugar and serve with syrup.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.


Chicken Parmesan Sticks

Recipe courtesy of Tia Mowry

Chicken and Waffles

Recipe courtesy of Matt Armendariz

Fried Chicken Waffles

Recipe courtesy of Jason Umlas

Fried Chicken and Bacon Waffles

Recipe courtesy of Tia Mowry

Chicken Fried Steak on Stick with Whatsthishere Sauce

Recipe courtesy of Brian Boitano

Sage Fried Chicken and Bacon Waffles

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments


So Much Pretty Food Here