My daughter loves her some chicken and waffles. She’s also a teenager with a short attention span. I like to make her chicken and waffles when we actually get a morning together but I know I’ve got to be quick about it or she will fill up on easy access junk and be out the door.
I’ve made a quick and easy recipe by using chicken tenders and frozen belgium waffles. The tenders are boneless, easy to eat, cook quickly and kids love them! Since I don’t own a waffle iron and I don’t need another gadget in my tiny kitchen, I’ve found there are perfectly fine frozen varieties at the supermarkets. After all this is a recipe for a teenager with a short attention span!
Maia’s Favorite Chicken and Waffle Recipe…
- chicken tenders
- 2 cups buttermilk
- 2 cups flour
- 4 cups of vegetable or canola oil
- frozen belgium waffles
- softened butter
- real maple syrup!
- Heat oil in deep pan or dutch oven over high heat. Soak tenders in buttermilk. put flour in a dish and season with salt and pepper.
- Once oil is hot (drop a small bit of batter in oil. batter should sizzle immediately) remove a tender from buttermilk coat in flour and place in hot oil. Repeat. Fry for about 5-8 minutes until tenders are golden brown. remove tenders from oil and let drain on paper towel. Season with a touch more salt and pepper. *tips for frying see below…
- Prepare frozen waffles according to package. I don’t own a toaster so I just place mine on the wire rack of my oven.
Assembly time! Lightly butter waffle, place chicken on top and cover with real maple syrup. You’ve got a quick and delicious homemade chicken and waffle treat!
*Depending on the size of your pot and the amount of tenders you’re cooking you may have to do in batches. Do not over crowd pot or else you will get a soggy chicken tender instead of a crispy one. They should have plenty of room to float around in the oil.
Ingredients: 6 chicken tenders, 2 cups buttermilk, flour, olive oil, 1 bag of salad mix, tomatoes, avocado, 1/2 lemon, 1tbs. red wine vinegar.
- heat 1 cup of olive oil in a skillet over medium high heat.
- pour about 2 cups of flour on a plate and season with salt & pepper. dredge marinated tenders through flour.
- place tenders in hot oil. fry for about 3-5 min each side, until golden brown.
- drain on a rack. don’t over crowd skillet. cook in batches if needed.
- in a bowl mix 3 tbs. of olive oil, 2 tbs. of lemon juice and a splash of red wine vinegar. whisk together until creamy looking. add 1 avocado sliced up, and sliced tomatoes to bowl. season with salt & pepper. lay greens on top of that then toss everything together.
Serve greens on a plate and lay sliced pieces of chicken tenders on top.
This is a light and fresh tasting pasta dish that’s full of flavor and simple to make, with out a lot of ingredients.
- 1/2 box whole wheat penne pasta
- 1 lb chicken tenders
- 1/2 lb large peeled shrimp
- 1 lemon (juice and zest)
- 1 green & red bell pepper
- 5 cloves garlic
- 1 shallot
- 3 tbs butter
- extra virgin olive oil
- Salt & Pepper
bring pot of water to a boil for pasta. zest lemon, set aside. peel shrimp and lay out. squeeze juice from half of lemon over shrimp, season with salt and pepper, set aside.
- heat large skillet up over med. high heat, coat with olive oil. season tenders with salt & pepper and place in pan. cook about 5 minutes on each side.
- slice bell peppers in half lengthwise, cut in half across and thinly slice into strips.
- flip the chicken and add pasta to boiling water.
- peel and slice shallot, finely garlic. remove chicken from pan. and butter and a few drizzles of olive oil to pan. mix in bell peppers. add shallots and garlic and mix everything together.
- slice chicken into strips and add back into pan. toss in shrimp and mix everything together.
- take pasta directly out of pot with a pasta spoon and add into pan. add about 1/4 cup of pasta water, mix in lemon zest and juice from lemon half. mix everything together.
A refreshing take on traditional curry dishes. I coated chicken tenders in curry and salt & pepper then pan seared it. The chicken got nice and crispy and also stayed moist. It was, Da Bomb! (that’s what my friend said when she ate it.)
- chicken tenders (or chicken breast cut into strips)
- yellow bell pepper
- yellow curry
- salt & pepper
- brown rice
- chicken stock
- olive oil
- brown rice: bring 4 cups of chicken stock to a boil. add 1 1/2 cups of rice to pot. add a pat of butter and 1/2 tbs. of salt. cover, lower heat and cook for about 30 min. until rice is tender.
- heat large pan over medium high heat. add about a cup of olive oil to pan. season chicken with salt & pepper, then cover with curry powder. place chicken in pan. let cook for about 7-10 min. on each side. remove from oil.
- chop 3 carrots and 1/2 white onion into small bite size pieces. remove chicken from pan and set aside. drain some of the oil from pan and toss carrots and onions into same pan. chop 5-7 asparagus spears, 1 yellow pepper and a few celery stalks into bit size pieces toss into pan. season with salt & pepper. lower heat to low and let simmer for about 15 min.
- if using tenders, slice chicken into pieces and put them back into pan to finish cooking. peel ginger and thinly slice lengthwise and then cut into thin strips, add to pan. cook for about 5 minutes more.
Serve over brown rice.