INGREDIENTS:
- 1 pound of chicken tenderloins (about 6–7 pieces)
- 1 cup whole buttermilk
- 2 teaspoons kosher salt, divided
- 2 teaspoons garlic powder, divided
- 1 ½ teaspoons onion powder, divided
- 1 ½ teaspoon ground white pepper (or black pepper), divided
- 1 ½ teaspoon smoked paprika, divided
- Hot sauce, optional
- 1 cup all-purpose flour
- Vegetable oil, for frying
- Buttermilk waffles
- Pure maple syrup and softened butter, for serving
- Prepare buttermilk waffles as directed in that recipe. Reheat waffles, as needed, so that they’re ready to serve once the fried chicken is ready. Pat chicken dry with paper towels.
- Place the tenders in a large resealable plastic bag or a large container that can be fitted with a lid. Cover the tenders with buttermilk, 1 teaspoon of salt, garlic powder, onion powder, white pepper, and smoked paprika. Add a few squirts of hot sauce (optional).
- Use your hands (with disposable gloves, if desired) to massage everything together. Coat chicken in the buttermilk brine. Seal or cover. Transfer to the refrigerator.
- Marinate for at least 3 hours or overnight. On a pie plate, combine flour with the remaining teaspoon of salt and garlic powder, ½ teaspoon each onion powder, white pepper, and smoked paprika. Whisk the mixture together to combine.
- Set seasoned flour aside. Heat oil over medium-high heat in a FIREDISC® cooker. Use a deep-fry thermometer to heat oil to 350°F. Set a baking sheet aside.
- Take a piece of chicken from the buttermilk brine. Shake off excess. Dredge the chicken in the seasoned flour mixture.
- Coat the chicken, filling in all un-floured gaps and crevices. Shake off excess. Set dredged chicken onto the baking sheet.
- Coat all tenders. While the oil heats, allow the chicken to rest on the baking sheet. Once it's up to temperature, place the chicken into the hot oil.
- Fry chicken until golden brown and crispy. About 2-3 minutes, or until the internal temperature reaches 165°F at least. Place chicken onto a clean baking sheet fitted with a wire rack (or lined with a paper towel).
- Repeat the process until you fry all tenders. Ensure the oil is back up to 350°F between each batch. Allow the chicken to rest for 5 minutes. Place warm waffles on plates.
- Top with fried chicken. This recipe is best served immediately. Serve with softened butter, warm maple syrup, and fresh fruit.
- NOTE: Adjust cooking temperature if any stage of this — or any — recipe goes too fast or gets too hot. turn the heat down a bit and keep on cooking. Your FIREDISC® cooker heats quickly and evenly.
- credit: https://www.butterbeready.com/chicken-and-waffles-recipe/
