This recipe is not quick and easy, but it is summer and I have a bit more time and my son begged for it.  I finally gave in and dang it is good! Once again it is not swimsuit friendly, but every now and then hey you just have to enjoy food!

Now, trust me you can do this!  It is not hard it just takes organization and about 45 minutes.  If you do not have a waffle maker then use the frozen Belgian Waffles. And here is another secret, shhhh…. if you just don’t have the time or are too tired from chasing kids around then buy frozen chicken tenders, frozen waffles and drizzle some of this magical syrup over top and voila Chicken and Waffles!!


Chicken and Waffles

Serves 4-6

5 slices bacon, cooked and crumbled
2 eggs
2 cups flour
1 3/4 cup milk
1/2 cup vegetable oil
1 Tablespoon sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract

1 lb. chicken tenders
2 cups flour
1 teaspoon Lowry's seasoned salt
1 teaspoon black cracked pepper
1/2 teaspoon salt
3 eggs (whisked)

3 Tablespoons butter
3 Tablespoons flour
2 cups milk
3-4 dashes of Tabasco
Salt and pepper
Maple syrup

2 cups canola oil
Chives for garnish

Stay organized and keep the kitchen clean and this will be a breeze!  

Preheat waffle maker.

In a large bowl, combine all waffle ingredients.  If you want to be precise you can mix the wet and then mix the dry and add the wet to the dry, but who has time for that!

For my waffle maker I use 1/4 cup batter for each waffle square on the maker.  Use all the batter and make approximately 10 waffles.

Using the Southern double dredge method place the whisked eggs into one bowl/pan and the flour along with Lowry's, salt and pepper in another bowl/pan.

Dredge the chicken tenders into the egg and then into the flour mixture.  Repeat this process for an extra thick, crunchy crust. Place the coated chicken pieces on a baking sheet. 

Heat the oil, over medium high heat in a straight sided skillet.  You will know when the oil is ready when you take the end of a wooden spoon and stick it in the oil and the oil starts to bubble around the handle.

Carefully add a few pieces of chicken to the oil.  Do not over crowd the pan or the oil will cool down too much and you will have greasy chicken.  After about 3 minutes check to see if the one side is golden brown.  Then flip and cook for another 3-5 minutes or until crispy and golden.

When finished frying the chicken pour off all the oil into a coffee can or metal bowl.  DO NOT pour down the drain or you will be calling the plumber for a clogged drain.

Keep the skillet over medium high heat and add the butter.  When the butter is melted whisk in the 3 Tablespoons flour.  This will create a roux.  Stir for a couple minutes until the flour is "cooked" a bit. Slowly whisk in the milk.  

Keep stirring until the gravy becomes thick.  Stir in the Tabasco and season with salt and pepper. 

Heat about a cup of maple syrup in the microwave and add a couple drops of Tabasco. 

To serve:

Place a waffle on a plate, add a couple pieces of chicken and pour a large spoonful of gravy overtop.  Drizzle the spicy maple syrup over. Garnish with chives.