Make your chicken tenders next level with this waffle batter fried chicken.
Something I have been pondering for a long time now: would chicken tenders be good made from waffle batter?
I mean, chicken and waffles is delicious. It’s so delicious that everyone in the house agrees that it’s delicious. And that almost NEVER happens. So it would stand to reason that dipping the chicken pieces IN waffle batter and then frying it would make for a truly magnificent combination.
So I picked a Saturday, crossed my fingers and toes, and set out to make my dreams a reality. I whipped up a batch of my favorite pancake and waffle batter and while it rested, I sliced up my chicken. I dipped and fried and dipped and fried. And then we ate and ate and ate until there was nothing left.
I’m happy to report that these were the best chicken tenders EVER. I’m not so happy to report that they were a TON of work. So while I am a thousand percent glad I did it — and enjoyed every single solitary bite — I will be reserving these for a once in a while kind of treat.
As an aside: I heated up the leftovers in my Air Fryer to get them back to their crispy glory and that was an absolute mistake. I had a horrible reaction (hives and red bumps everywhere and superrrrr irritable). Unfortunately that reaction has happened twice since from using the Air Fryer, so I’ve stopped using it.
Waffle Batter Fried Chicken
These waffle batter fried chicken tenders are the most amazing chicken tenders you’ll ever make. Just make sure to give yourself enough time since they take a good chunk of time to do right.
- 2-3 large chicken breasts
- 1 batch pancake and waffle batter (see below for recipe)
- 2-3 cups canola oil (for frying)
Make pancake/waffle batter and set aside for 5-10 minutes.
Cut chicken into desired size. I made my small for little fingers but you could make the chicken any size you’d like. You could even leave the chicken breasts as is and make it more like fried chicken.
Heat oil in a medium sauce pot or wok over medium heat. Once hot, drop chicken pieces into pot and cook for 3-4 minutes per side. Be careful not to let the chicken get too brown or it will be high in amines. Internal temperature should be around 165°F/74°C.
FAILSAFE Pancakes (that are also gluten-free)
Looking for a reliably good pancake recipe that can be made with your favorite flour? You are in the right place! These pancakes are egg free and can be RPAH / FAILSAFE friendly, gluten free, and dairy free depending on your choice of ingredients.
- 1 1/2 cups flour* (see notes)
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tbsp sugar
- 1 cup milk* (see notes)
- 1/2 cup water
- 2 tbsp oil (canola or rice bran work)
Whisk together flour, baking powder, salt, and sugar in a large mixing bowl.
Add the milk, water, and oil and stir to combine.
Heat a large skillet over medium heat and drop the batter into the pan by the spoonful. I’ve done smaller pancakes for my kids and pan sized pancakes for my husband. All work and cook at the same rate.
Cook until bubbles form on the top and then flip and cook until golden brown on the other side (about 1-2 minutes per side).
Serve with pure maple syrup, golden syrup, pear jam (or whatever else you like for your pancakes).
Leftover batter keeps in the refrigerator for 2-3 days. They also freeze really well. I always put them on a baking sheet to freeze and then transfer to a zip top bag for easy storage.
In order for this to be low salicylate and/or gluten free, choose a flour blend that you can tolerate. My favorite is the gluten free self-rising flour mix from Becky Excell.
To make dairy-free and/or low salicylate, make sure to choose a plant-based alternative like rice milk or oat milk. Both homemade and store bought varieties will work.
This recipe is low in salicylates, gluten free, dairy free, egg free, vegan, and would be safe for people on a FAILSAFE or RPAH Elimination Diet.