Recipe courtesy of Anthony Warner and Rinisa Brown

Chicken and Waffle on a Stick

  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 24 skewers
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Ingredients

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

Directions

  1. 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.
  2. 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.