Chicken and Waffles on a Stick

Chicken and Waffles

(On a Stick!)



So--the other day I'm participating in one of my favorite pastimes (watching Food TV) and the Queen comes on. Otherwise known as Paula Deen. She was making chicken and waffles with a twist.  Well with a stick, but same difference. So tonight I gave it a try.



Chicken and Waffles on a Stick

Recipe courtesy M. Armendariz

Prep Time:
25 min
Inactive Prep Time:
8 hr 0 min
Cook Time:
20 min
4 servings



  • 12 chicken tenders
  • 1 1/2 cups buttermilk
  • 2 tablespoons fresh minced tarragon
  • 1 tablespoon fresh minced thyme
  • 1 teaspoon cayenne pepper
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • Salt and pepper
  • 1/2 teaspoon onion powder
  • 3 cups vegetable oil

Waffle Batter:

  • 2 1/4 cups all-purpose flour
  • 1 cup plus 2 tablespoons milk
  • 1/4 cup plus 2 tablespoons vegetable oil
  • 3 teaspoons sugar
  • 3 teaspoons vanilla extract
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 1/2 teaspoons salt
  • 2 eggs, beaten

To Serve:

  • 1/2 cup (1 stick) butter, melted
  • 1/3 cup maple syrup
  • Special equipment: 12 wooden skewers


For the chicken: Fold together the chicken tenders, buttermilk, tarragon, thyme and cayenne pepper in a shallow dish until thoroughly combined. Cover and refrigerate overnight.


Remove the chicken and buttermilk mixture from the refrigerator. Sift the flour, garlic powder, 2 teaspoons salt, 1 teaspoon pepper and onion powder into a separate shallow dish.


Preheat the oil in a large cast-iron pan over medium-high heat to about 350 degrees F. Thread each tender onto a skewer.


Dredge each skewered tender in the flour mixture, coating completely and shaking off any excess. Dip each back in the buttermilk mixture and again in the flour mixture, gently shaking off any excess.


In small batches, gently drop the skewers into the oil and fry, about 5 minutes. Flip and fry until golden brown, an additional 3 to 5 minutes. Drain on paper towels and season with salt and pepper.


For the waffle batter: Place the flour, milk, oil, sugar, vanilla extract, baking powder, baking soda, salt and eggs in a large bowl and whisk until no lumps remain. Dip the fried tenders in the batter, coating completely. In batches, gently drop the skewers back into the oil and fry, about 4 minutes. Flip and fry an additional 3 to 4 minutes. Drain on paper towels.


Just before serving, brush with a light coating of melted butter and drizzle with maple syrup. Serve warm.



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The Corn

Easy Peasy.  Take fresh corn, get it off the cob---gnaw it, use a mandoline, a paring knife, a couple of sharp stones--whatever it takes. Fry up a pound of bacon, drain a teensy bit of the grease out, then put the fresh corn in the sizzling iron skillet.