Crispy Honey Chipotle Chicken Tenders with Waffles Step-by-step instructions

Before you start

Before you start, set up your workstation: whisk the buttermilk marinade, measure the dredge ingredients, and have the chicken ready. If using a deep skillet, fill it with oil and attach a deep-fry thermometer.

Prepare the glaze ingredients in a small saucepan. Have a wire rack over a baking sheet ready for the fried chicken. Make sure the waffles are warm and ready to serve.

Instructions

Marinate and Dredge

1. 1Marinate the Chicken
   In a large bowl, whisk together the buttermilk, hot sauce, garlic powder, smoked paprika, salt, and black pepper. Add the chicken tenders and turn to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
   Look for The chicken is fully submerged in the seasoned buttermilk mixture.
   Tip For extra flavor, marinate overnight. The acid in the buttermilk helps tenderize the chicken.
2. 2Prepare the Dredge
   In a shallow dish, whisk together the all-purpose flour, cornstarch, baking powder, and a pinch of salt. The cornstarch adds extra crunch to the crust.
   Look for The dredge is uniform and free of lumps.
   Tip Use a fork to create jagged flakes in the flour mixture—this increases the surface area for a crunchier crust.

The chicken is soaking in a seasoned buttermilk bath, and the dredge is ready with a flour-cornstarch mixture.

The kitchen smells of garlic, paprika, and buttermilk. The chicken should be fully coated in the marinade, and the dredge should be uniform.

Fry to Golden

3. 3Dredge the Chicken
   Remove the chicken from the buttermilk, letting any excess drip off. Dredge each tender in the flour mixture, pressing firmly to adhere. Shake off any excess and place on a wire rack.
   Look for Each tender is evenly coated with a thick, craggy crust.
   Tip For an extra-thick crust, dip the chicken back into the buttermilk and then into the flour again.
4. 4Heat the Oil
   Fill a deep skillet or Dutch oven with about 2 inches of vegetable oil. Heat over medium-high until a deep-fry thermometer reads 350°F (175°C).
   Look for The oil shimmers and a pinch of flour sizzles immediately when dropped in.
   Tip Maintain the oil temperature between 325°F and 350°F to ensure even cooking without burning.
5. 5Fry the Chicken
   Carefully add the chicken tenders to the hot oil in batches, without crowding. Fry for about 5 minutes, turning occasionally, until deep golden brown and cooked through. Transfer to a wire rack set over a baking sheet.
   Look for The chicken is golden amber, crispy, and floats to the surface when done.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the pan; fry in batches to keep the oil temperature steady.

The oil is hot at 350°F, and the chicken tenders are frying in batches. The sizzle is audible, and the crust turns deep golden amber. The chicken floats when done, and the internal temperature reaches 165°F.

Glaze and Assemble

6. 6Make the Glaze
   In a small saucepan, combine the honey, minced chipotle peppers in adobo, lime juice, and butter. Cook over medium heat, stirring, until the butter melts and the glaze is glossy and bubbling, about 3 minutes.
   Look for The glaze is smooth, shiny, and coats the back of a spoon.
   Tip Taste the glaze and adjust the heat by adding more chipotle or honey to suit your preference.
7. 7Glaze the Chicken
   Brush the warm glaze over the fried chicken tenders, coating each piece generously. Let the glaze soak into the crust for a minute before serving.
   Look for The glaze clings to the crispy crust, creating a sticky, shiny finish.
   Tip For extra glaze, toss the chicken in the saucepan with the remaining glaze over low heat.
8. 8Assemble and Serve
   Place a warm Belgian waffle on each plate. Top with the glazed chicken tenders, then drizzle with any remaining glaze. Serve immediately.
   Look for The waffles are crisp, the chicken is crunchy, and the glaze is dripping down the sides.
   Tip Serve with extra lime wedges and hot sauce on the side for those who like it spicier.

The honey chipotle glaze is simmering, glossy, and bubbling. The fried chicken is brushed with the warm glaze, and the waffles are warm and crisp. The final dish is stacked high, with glaze dripping down the sides.

Common mistakes

One common mistake is overcrowding the pan, which drops the oil temperature and leads to greasy, soggy chicken. Fry in batches and allow the oil to come back to temperature between batches.

Another is not letting the chicken rest after frying—this allows the juices to redistribute. Also, avoid brushing on the glaze too early, as it can make the crust soft; apply it just before serving.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and the crust is deep golden brown and crispy. The glaze should be bubbling and glossy.

To test the oil temperature, drop a pinch of flour into the oil—it should sizzle immediately. If the chicken browns too quickly, lower the heat to prevent burning.

• Poultry: 165°F (74°C) in the thickest part