Best Chicken N Waffle Tacos Recipes
CHICKEN AND WAFFLE TACOS RECIPE BY TASTY
Here's what you need: chicken tenders, buttermilk, kosher salt, McCormick® Smoked Paprika, McCormick® chili powder, McCormick® Onion Powder, McCormick® Garlic Powder, vegetable oil, all purpose flour, cornstarch, baking powder, freshly ground black pepper, large eggs, milk, Frank's® RedHot® Sauce, shredded red cabbage, shredded green cabbage, maple syrup, apple cider vinegar, kosher salt, freshly ground black pepper, red pepper flakes, waffle mix, water, unsalted butter, scallion, maple syrup
Provided by Frank's RedHot
Categories Lunch
Yield 8 tacos
Number Of Ingredients 27
Steps:
- Marinate the chicken: In a medium bowl, combine the chicken tenders, buttermilk, 1 tablespoon salt, McCormick® Smoked Paprika, McCormick® Chili Powder, 1 tablespoon McCormick® Onion Powder, and 1 tablespoon McCormick® Garlic Powder. Mix until the chicken is well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, up to overnight.
- Make the slaw: In a medium bowl, toss together the red and green cabbage, maple syrup, apple cider vinegar, salt, black pepper, and red pepper flakes. Cover the bowl and refrigerate for 30-60 minutes.
- Make the waffles: Preheat a waffle iron according to the manufacturer's instructions. Preheat the oven to 200°F (95°C).
- In a medium bowl, whisk together the waffle mix, water, and melted butter until smooth.
- Ladle the batter into the waffle iron and cook until golden brown. Remove and cut the waffle in half. Repeat with the remaining batter; you should have 4 full waffles. Keep warm in the oven until ready to serve.
- Fry the chicken: Fill a medium pot halfway with vegetable oil. Heat over medium heat until the temperature reaches 350°F (180°C).
- In a medium bowl, whisk together the remaining 2 teaspoons salt, 2 teaspoons McCormick® Onion Powder, 2 teaspoons McCormick® Garlic Powder, the flour, cornstarch, baking powder, and black pepper.
- In a separate medium bowl, whisk together the eggs and milk until smooth.
- Remove the marinated chicken from the refrigerator. Toss the tenders in the flour mixture until fully coated. Coat in the egg mixture, then again in the flour mixture.
- Working in batches to avoid overcrowding the pot, fry the chicken in the hot oil until golden brown and the internal temperature reaches 165°F (75°C), about 8 minutes. Transfer to a paper towel-lined plate to drain.
- Add the Frank's® RedHot® sauce to a medium bowl. Toss the chicken in the sauce until fully coated.
- Assemble the tacos: Place a chicken tender on a waffle half. Top with the slaw, green onions, and a drizzle of maple syrup. Secure with a skewer, then repeat with the remaining ingredients. Serve warm.
- Enjoy!
Nutrition Facts : Calories 785 calories, Carbohydrate 83 grams, Fat 15 grams, Fiber 9 grams, Protein 73 grams, Sugar 17 grams
CHICKEN 'N WAFFLE TACOS RECIPE - (4.6/5)
Provided by margiekyle
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF. Coat chicken with coating mix as directed on package; place on baking sheet. Bake 12 to 15 min. or until done. Meanwhile, spray both sides of waffles with cooking spray. Gently fold each in half; secure with wooden toothpick. Place on separate baking sheet. Add to oven to bake with chicken for the last 8 minutes. Mix syrup, barbecue sauce and Sriracha sauce until blended. Remove toothpicks from waffles. Place chicken strips in waffle shells; top with syrup mixture and green onions.
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