Ingredients

For the Chicken:

  • 4 boneless, skinless chicken tenderloins (about 1 lb)
  • 1 cup buttermilk
  • 1 tsp hot sauce (optional, for extra flavor)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika

For the Waffle Batter:

  • 1 cup all-purpose flour
  • 1/4 cup cornmeal
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1 large egg
  • 1 cup milk
  • 2 tbsp unsalted butter, melted
  • 1 tsp vanilla extract

For Frying:

  • Vegetable oil (enough for deep frying, about 4-6 cups)
  • 4 wooden skewers or popsicle sticks

For Serving (Optional):

  • Maple syrup
  • Hot sauce
  • Powdered sugar

Equipment

  • Deep fryer or large, deep pot
  • Mixing bowls
  • Whisk
  • Tongs
  • Paper towels
  • Baking sheet

Instructions

  1. Marinate the Chicken:
    • In a medium bowl, combine buttermilk, hot sauce, salt, black pepper, garlic powder, and paprika.
    • Add chicken tenderloins, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour (or up to 4 hours for best results).
  2. Prepare the Waffle Batter:
    • In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
    • In a separate bowl, whisk the egg, milk, melted butter, and vanilla extract until combined.
    • Pour the wet ingredients into the dry ingredients and stir until just combined (avoid overmixing). The batter should be thick but pourable. Set aside.
  3. Skewer the Chicken:
    • Remove chicken from the marinade and pat dry with paper towels.
    • Carefully insert a wooden skewer lengthwise through the center of each chicken tenderloin, leaving enough of the skewer exposed for a handle.
  4. Heat the Oil:
    • In a deep fryer or large pot, heat vegetable oil to 350°F (175°C). Use enough oil to submerge the chicken fully (about 2-3 inches deep).
  5. Coat and Fry:
    • Dip each skewered chicken tenderloin into the waffle batter, ensuring it’s fully coated. Let excess batter drip off.
    • Carefully place the coated chicken into the hot oil, frying 1-2 at a time to avoid overcrowding.
    • Fry for 5-7 minutes, turning occasionally, until the batter is golden brown and crispy and the chicken is cooked through (internal temperature of 165°F/74°C).
    • Remove with tongs and place on a paper towel-lined baking sheet to drain excess oil.
  6. Serve:
    • Serve hot with a drizzle of maple syrup, a dash of hot sauce, or a dusting of powdered sugar, depending on your preference.
    • Pair with a side of coleslaw or fries for a complete meal.

Tips

  • For extra crunch, double-dip the chicken in the batter before frying.
  • Ensure the oil stays at a consistent temperature to avoid soggy or overly greasy results.
  • If you don’t have skewers, you can fry the chicken without them, though it won’t have the classic “dog” shape.

Prep Time

  • Marinating: 1-4 hours
  • Active Prep: 15 minutes
  • Cooking: 20 minutes
  • Total Time: 1 hour 35 minutes (including minimum marinating time)

Servings

  • Makes 4 Chicken & Waffle Dogs

Enjoy your crispy, sweet, and savory Chicken & Waffle Dogs!