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
  • 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.

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