Crispy Honey Chipotle Chicken Tenders with Waffles Tips, FAQ & printable recipe

Tips for success

For the crispiest crust, let the dredged chicken rest for 10 minutes before frying—this helps the coating adhere.

Also, shake off excess flour before frying to avoid a gummy texture. Use a thermometer to keep the oil steady between 325°F and 350°F.

To make the glaze ahead, combine all ingredients and refrigerate for up to a week. Reheat gently before using.

If the glaze thickens too much, add a splash of lime juice or water to loosen it. For extra heat, add more chipotle or a pinch of cayenne.

Variations

• Spicy Maple: Swap the honey for maple syrup and reduce the chipotle to 1 tablespoon for a milder, sweeter glaze. The maple adds a rich, woodsy note that pairs beautifully with the crispy chicken.
• Garlic Herb: Omit the chipotle and add 2 minced garlic cloves and 1 tablespoon chopped fresh thyme to the glaze. This version is more savory and aromatic, perfect for those who prefer less heat.
• Buttermilk Biscuit: Instead of waffles, serve the glazed chicken on warm buttermilk biscuits for a Southern-style sandwich. Add a drizzle of honey for extra sweetness.
• Grilled Version: Skip the frying and grill the chicken tenders over medium-high heat until cooked through, then brush with the glaze during the last few minutes. This reduces the fat and adds a smoky char.

Storage and make-ahead

Fridge

Store leftovers in airtight containers for up to 3 days. Reheat chicken in a toaster oven to keep it crispy.

Freezer

Freeze fried chicken (unglazed) in a single layer for up to 1 month. Reheat in a 375°F oven until hot and crispy.

Reheat

Reheat leftover chicken in a 375°F oven for 10 minutes to restore crispness, or in an air fryer at 350°F for 5 minutes.

Store leftover chicken and waffles separately in airtight containers in the refrigerator for up to 3 days. The glaze can be stored in a jar in the fridge for up to a week.

Reheat the chicken in a toaster oven or air fryer to restore crispness, and warm the waffles in a toaster.

You can marinate the chicken in buttermilk up to 4 hours ahead. The glaze can be made up to 3 days in advance and kept refrigerated.

The waffles can be made ahead and frozen—just toast them before serving.

Serving ideas

Serve the chicken and waffles immediately after assembling, so the waffles stay crisp and the glaze is warm and runny. Drizzle extra glaze over the top and serve with lime wedges and hot sauce on the side.

This dish is best enjoyed hot, straight from the skillet. For a brunch spread, pair it with fresh fruit or a simple green salad. The sweet-spicy glaze also goes well with a side of pickles or coleslaw.

Frequently asked questions

Recipe card

Crispy Honey Chipotle Chicken Tenders with Waffles

Prep 20 minCook 25 minTotal 45 minServes 4

Ingredients

• 2 cups buttermilk
• 1 1/2 lb chicken tenders
• 2 tbsp hot sauce
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tsp baking powder
• Vegetable oil, for frying, to taste
• 1/2 cup honey
• 2 tbsp minced chipotle peppers in adobo
• 2 tbsp fresh lime juice
• 2 tbsp unsalted butter
• 4 Belgian waffles, warmed

Instructions

1. 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.
2. 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.
3. 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.
4. 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).
5. 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.
6. 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.
7. 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.
8. Place a warm Belgian waffle on each plate. Top with the glazed chicken tenders, then drizzle with any remaining glaze. Serve immediately.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

680

Protein

35 g

Carbohydrates

75 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.