Buttermilk Chicken and Waffles with Hot Honey Drizzle

For breakfast, brunch, or even dinner, this dish is popular for a reason. Instead of dousing with maple syrup, we love to use our hot honey—adding a spicy sweet kick for an over-the-top treat.

Buttermilk Chicken and Waffles with Hot Honey Drizzle
(tender buttermilk waffles topped with crispy chicken tenders)
Serves 4

What you need:
For the Chicken:
1 cup whole buttermilk
½ teaspoon garlic powder
½ teaspoon paprika
2 pounds chicken tenders
Vegetable oil for frying
2 cups all-purpose flour
1 tablespoon salt
2 teaspoons baking powder
1 teaspoon freshly ground pepper
3 large eggs

For the Waffles:

Savannah Bee Company honey (we used Hot Honey) for a super heavy drizzle!
2 cups all-purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 cups whole buttermilk
½ cup salted butter, melted
2 large eggs
2 teaspoons vanilla extract

What to do:

1. Wash Up!

2. Marinate the Chicken: Stir together the buttermilk, garlic powder, and paprika. Place the chicken in a shallow dish or large zip-top plastic bag. Pour the buttermilk mixture over the chicken and turn to coat. Cover or seal and refrigerate for at least 4 hours or up to overnight.

3. Make the Waffles: Preheat a waffle iron according to manufacturer’s instructions. Stir together the flour, brown sugar, baking powder, and baking soda in a large bowl. Stir together the buttermilk, melted butter, eggs, and vanilla in a separate bowl. Add the buttermilk mixture to the flour mixture and whisk until the batter is smooth. Pour the batter onto the waffle iron and cook according to manufacturer’s instructions. Repeat with the remaining batter. Keep the waffles warm in a 250°F.

4. Dredge the Chicken: Pour oil to a depth of 2 inches in a Dutch oven or large cast-iron skillet and heat to 350°F. Combine the flour, salt, baking powder, and pepper in a shallow dish. Lightly beat the eggs in a separate shallow dish. Remove the chicken tenders, one at a time, and dredge in flour, shaking off excess. Dip in the egg and then return to the flour and coat evenly. Repeat with the remaining chicken tenders, flour mixture, and eggs.

5. Fry the Chicken: Fry the chicken tenders, in batches, 3 to 4 minutes on each side or until cooked through. Drain on paper towels and sprinkle with additional salt while still hot, if desired.

To Serve: Place 2 waffles on each serving plate. Top evenly with chicken tenders and drizzle with heavy dose of hot honey.

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