Sarah Thomas-Drawbaugh, Recipe Developer and Food Blogger, Healthyish Foods
Prep Time: 30 mins Cook Time: 1 hour Serves: 4
Spice up your brunch menu with this honey sriracha chicken and waffles recipe. The honey sriracha sauce is dangerously addicting. You get the perfect balance of sweet and spicy with each bite. Combine the fluffy waffles and the crispy juicy chicken, and this recipe is hard to beat. Perfect for weekend brunch, you’re going to want to give this recipe a try.
Ingredients:
1 lb. Smart Chicken Tenders
1 cup all purpose flour
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon dried mustard
1 teaspoon paprika
1 teaspoon garlic powder
2 large eggs – whisked
2 cups vegetable oil for frying, you can also use an air fryer if you prefer
(for the Honey Sriracha Sauce)
½ cup honey
½ cup sriracha
½ cup salted butter, 1 stick butter
2 tablespoons soy sauce
4 teaspoons lemon juice, fresh squeezed
Pinch red pepper flakes
(for the Waffles)
1 cup all purpose flour
2 teaspoons granulated sugar, cane sugar
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup sour cream
½ cup 2% milk
3 tablespoon melted butter, not hot
1 teaspoon vanilla flavor
1 egg yolk
1 egg white, separated form the yolk and beaten until fluffy
Directions
Preheat the oven to 400°F. Grab a baking tray and set it aside.
Let the chicken sit at room temp for 15-20 minutes before breading. Grab three plates. One the first plate, combine the ap flour, salt, pepper, garlic powder, paprika and dried mustard powder. Mix well. One the second plate, add two whisked eggs. Begin by dredging the chicken tenderloins through the flour mixture. Next, you’ll dredge them through the whisked egg and then back through the flour mixture again. So it goes, flour, egg, flour. Repeat until all of the chicken is breaded. Place the breaded pieces on the third plate. Heat the vegetable oil over medium / high heat in an 11-inch sauté pan. Once the oil is hot, or reaches 350 degrees Fahrenheit, you can begin to carefully lower 2-3 pieces of chicken into the oil. Flip the chicken after a few minutes. Once it is golden brown on both sides, place it on a paper towel to absorb any excess oil. Repeat until all of the chicken is crispy. Next, we will place the chicken on the baking tray and cook it in the oven for 10 more minutes or until the internal temperature is 165°F. Remove the chicken from the oven. Set it aside.
In a saucepan over medium heat, add the butter, sriracha, honey, soy sauce and lemon juice. Stir well. Once the sauce is well combined, turn the heat down to a simmer. Stir occasionally.
Preheat your waffle iron. In a large mixing bowl, combine the ap flour, cane sugar, baking powder, baking soda, salt, sour cream, vanilla, melted butter, milk and egg yolk. Whisk well. In a separate bowl, beat the egg white until it forms stiff peaks. Gently fold the beaten egg white into the batter. Spray your ladle and waffle iron with baking spray. Using the ladle, pour the batter onto the waffle iron. Close and bake for 2-2 ½ minutes per waffle. Repeat until all of the batter is used.
Place one waffle per plate. In a large mixing bowl, toss the fried chicken with the sauce. Place two pieces of chicken on each waffle. Serve hot and enjoy!