Can I bake or air-fry the chicken instead of deep-frying it?

Yes. Air-fry the dredged tenders at 400°F for 10 to 12 minutes, flipping once, and spritz them with oil before they go in so the crust crisps. The texture is closer to oven-baked than deep-fried, but the buttery hot sauce still does its job.

How spicy is this recipe?

Medium with Frank’s — warm and tangy, never aggressive. For mild, cut the hot sauce with extra butter (half and half). For seriously spicy, add a teaspoon of cayenne to the sauce or swap in Crystal or Tabasco.

What’s the best oil for frying chicken tenders?

Peanut oil for the high smoke point and clean flavor. Vegetable, canola, or avocado oil all work too. Olive oil and butter both burn well below 350°F — don’t use them.

Can I use frozen or store-bought waffles?

Yes — pop them in the toaster while the chicken fries. For homemade, our Whole Wheat Waffles take about 20 minutes and hold up better to all the sauce and syrup.

Spicy Chicken and Waffles Recipe (Crispy, Saucy & Easy)

Description

Crispy fried chicken tenders seasoned twice — on the meat and in the dredge — tossed in a buttery Frank’s hot sauce and piled on a warm waffle with maple syrup. Southern-influenced, ready in about 30 minutes, and the dish I make when I want to wow guests.

Ingredients

Units Scale

For the chicken
1 lb chicken tenders (about 1 package)
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 cup all-purpose flour
1 tablespoon salt (for the dredge)
1 tablespoon garlic powder (for the dredge)
1/2 tablespoon black pepper (for the dredge)
2 large eggs
Peanut oil, for frying (about 4 cups)
For the buttery hot sauce
3/4 cup Frank’s RedHot sauce
2 tablespoons unsalted butter, melted
To serve
4 warm waffles
Maple syrup
2 tablespoons fresh chives or scallions, finely sliced

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Instructions

Pour peanut oil into a medium pot until about 2 inches deep. Heat over medium-high to 350°F.
While the oil heats, sprinkle the chicken tenders all over with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper. Set aside.
Prepare your dredging station: in a shallow bowl, whisk together 1 cup flour, 1 tablespoon salt, 1 tablespoon garlic powder, and 1/2 tablespoon black pepper. In a separate shallow bowl, beat 2 eggs vigorously until smooth.
Dip one tender in the egg, letting excess drip off. Press into the flour mixture to coat all sides. Repeat with all tenders.
Carefully lower 3 to 4 tenders at a time into the hot oil. Fry 4 to 5 minutes, turning once, until deep golden and 165°F internal.
Transfer fried tenders to a paper-towel-lined plate. Repeat with remaining tenders.
In a large bowl, whisk 3/4 cup Frank’s RedHot with 2 tablespoons melted butter until glossy.
Add the warm tenders to the bowl and toss until evenly coated.
Place 1 to 2 saucy tenders on each warm waffle. Drizzle with maple syrup, sprinkle with chives or scallions, and serve immediately.

Notes

Pull the chicken out of the fridge 15 to 20 minutes before frying so it doesn’t crash the oil temperature. For mild heat, use half hot sauce and half melted butter. Air-fry option: 400°F for 10 to 12 minutes, flipping once.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Fried
Cuisine: American