Chicken and Black Forest Waffles with Maple Bacon Sriracha Syrup

Submitted by Stanley Idlebird Jr:
Submitted by Stanley Idlebird Jr:
A new age spin on a popular classic. I take the classic Chicken and Waffles and make it a bite size wonder of sweet, savory, and spicy. All at the same time


6 servings


Boneless Chicken tenders Flour Corn meal Eggs Salt Pepper Garlic Powder Paprika Kroger brand Maple Bacon Syrup Sriracha Sauce Flour Eggs Water Cocoa powder Sugar Vanilla Butter Cherry lacquer

Nutritional information

No nutrition information available


Syrup Empty half bottle of syrup into a receptacle Squirt ¼ bottle of Sriracha sauce into bottle with syrup and shake vigorously Serve over Waffles Chicken 1 egg ½ cup buttermilk 1 cup all-purpose flour ½ cup of yellow cornmeal 1½ teaspoons garlic powder 1½ teaspoons pepper ½ teaspoon salt ½ teaspoon paprika 2 pounds chicken tenderloins Oil for deep-fat frying In a shallow bowl, whisk egg and buttermilk. In a separate shallow bowl, combine the flour, garlic powder, pepper, salt and paprika. Dip chicken in egg mixture, then flour mixture. In an electric skillet, heat oil to 375°. Fry chicken, a few pieces at a time, for 2-3 minutes on each side or until no longer pink. Drain on paper towels. Sprinkle with cheese. Yield: 6 servings. Waffles 1  cup butter 4  beaten eggs 1 1⁄2 cups sugar 1⁄2 cup  cocoa 2  cups flour 1  teaspoon vanilla 1  teaspoon salt 1⁄4cup water ¼ cup of cherry lacquer 1. Mix all ingredients together. 2. Drop batter onto a waffle iron. 3. Bake in waffle iron for 50 to 60 seconds on medium setting. Makes 6-8 Waffles Cut waffles in half diagonally Place hot Chicken Tender onto waffle and drizzle with syrup. Dust with powdered sugar if desired! Enjoy!