Waffle Batter Fried Chicken Tenders with Maple Mustard Dipping Sauce #SundaySupper

Waffle Batter Fried Chicken Tenders via kudoskitchenbyrenee.com

In my mind, you can't go on a picnic without fried chicken. It's un-American!  And with the 4th of July looming just a few mere days away, I've whipped up this amazing Waffle Batter Fried Chicken Tender recipe, with Maple Mustard Dipping Sauce, just to put it over the edge of awesome-saucesidness! I know, I know, that's not a real word but somehow it just seems to fit! LOL Happy #SundaySupper everybody! Let's go on a PICNIC!

Chicken and waffles have been on my list of things to make for a long, long time but somehow they just kept getting pushed back to the end of the long list of things I've wanted cook and share with you. Then, a few weeks ago while we were out to dinner with my sister and her husband, the subject of chicken and waffles came up (go figure that we'd be discussing food) and my brother-in-law mentioned that Popeye's Chicken has a new waffle batter chicken commercial that he's been seeing on TV.

Right then and there, I knew what I needed to make. Pronto! No more pussy footing around. We've got chicken to fry!! Not Popeye's chicken, mind you. This is my own original recipe (sounds a little like KFC, don't you think?) which was inspired by Popeye's waffle batter chicken, which I've never had, and won't need to, because I think this recipe probably blows Popeye's waffle batter chicken right out of the water!

Waffle Batter Fried Chicken Tenders Recipe via kudoskitchenbyrenee.com

One more thing before we get to the actual recipe. I made my own waffle batter from scratch but feel free to use your favorite variety of boxed waffle mix (I won't tell), but when you do, make sure to add the maple syrup into the batter along and the melted butter. You won't be sorry!

Yield: approximately 20 tenders     Prep Time: 15 minutes     Fry Time: approximately 1 hour

For the chicken:
3 pounds chicken tenders (approximately 20 tenders)
1/4 cup pure maple syrup, plus 3 tablespoons (divided)
2 tablespoons balsamic vinegar
1/2 teaspoon salt, divided
1/8 teaspoon pepper
2 1/2 cups all purpose flour
2 tablespoons granulated sugar
4 teaspoons baking powder
2 cups milk
2 eggs
4 tablespoons melted butter
Peanut oil for frying (or canola if you or anyone you're feeding has allergies to peanuts)

-Place the chicken tenders in a gallon size zip lock bag.
-Add in the 1/4 cup maple syrup, the 2 tablespoons balsamic vinegar, 1/4 teaspoon salt and the pepper.
-Close the bag securely and gently massage the chicken to distribute the marinade evenly. Allow the chicken to sit for 30 minutes in the marinade.
-Meanwhile in large bowl, whisk together the flour, sugar and baking powder.
-In a small bowl, beat the milk, eggs and melted butter together.
-Add the wet ingredients into the dry ingredients and whisk until well combined. *Note - you're looking for the consistency of slightly runny pancake batter.
-In a large high sided pot, carefully bring about 3" - 4" inches of peanut oil to a temperature of 400 degrees.
-While the oil is heating, remove the chicken tenders to a paper towel lined tray, and pat them dry with additional paper towels.
-Add about 5-6 tenders into the waffle batter and submerge to completely coat.
-Using tongs, lift each tender out of the batter and allow them to drip a little before carefully lowering them into the hot oil *Note - Only fry about 5 tenders at a time to keep the oil temperature stable.
-Fry the tenders for approximately 15 minutes, each batch, so the chicken cooks through and the batter slowly turns a nice golden brown.
-Carefully use a large slotted spoon to lift the finished tenders out of the oil, and allow them to drain for a few minutes on paper towels. Sprinkle each batch with a little salt to season.
-Place the drained tenders on a baking sheet which is lined with a rack to keep them crispy.
-Continue the same process with the remaining tenders.
-Serve hot or cold.

For the maple mustard dipping sauce:
1/4 cup pure maple syrup
2 tablespoons stone ground mustard
2 tablespoons honey

-Whisk together and serve with the waffle batter friend chicken tenders.
-Serve hot or cold, either way, it's delicious!

Ahhhh, so good, right? Before we go any further with our virtual #SundaySupper picnic, I'd like to take a moment to thank our hostess for this week Jane, of Jane's Adventures in Dinner, and as always the behind the scenes hard working bees that keep us all organized and in line...Heather of Girlichef and of course Renee of Magnolia Days. Thanks ladies. Guess it just goes to show that sometimes too many cooks in the kitchen can be a very, very good thing!

And now, let's open that picnic basket a little further and see what the other #SundaySupper members brought to our virtual picnic...I hope you're hungry....
Sandwiches and Wraps

Whew, I'm stuffed and could sure use a nap under a big shade tree, but before I go I'd be remiss if after all that earlier talk about Popeye (well, sort of) I neglected to mention his better half... :)

Olive Oyl Character Painted Oil Bottle via kudoskitchenbyrenee.com

Blue Jean Inspired Painted Wine Glasses via kudoskitchenbyrenee.com
If there is ever anything I can paint for you, please don't hesitate to contact me or visit my shop which is located with the navigation bar. Custom orders are always welcome and I can paint from any photo or description you send my way.

Kudos Kitchen by Renée ~ Where food, are and fun collide on a regular basis!
Until we eat again,

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