Southern Fried Chicken and Fluffy Sweet Potato Waffles
Southern Fried Chicken and Fluffy Sweet Potato WafflesThere’s just something about Southern Chicken and Waffles. It’s crispy, fluffy, savory, and sweet all on one plate. But here’s the thing, I’m not serving up the same ol’ version.
Print Recipe
Pin Recipe
Save
Calories: 2264kcal
Southern Fried Chicken and Fluffy Sweet Potato Waffles
Equipment
- Dutch Oven cast iron skillet or other frying pan for frying chicken
- Waffle iron
- measuring cup
- Measuring spoon
- Baking sheet
- Cooling rack
- Tongs
Ingredients
Buttermilk Fried Chicken Tenders
- 2 cup buttermilk
- 2-½ tablespoon Cajun seasoning (Use 1-½ Tablespoons for buttermilk marinade; 1 Tablespoon for flour mixture)
- 2 tablespoon hot sauce (I use Crystal's hot sauce)
- 2-½ lbs chicken tenderloins
- 5 cups Canola oil (or vegetable oil)
- 3 cups all-purpose flour
- ½ tablespoon kosher salt (plus 2 teaspoons of kosher salt. I use Morton's kosher salt)
Sweet Potato Waffles
- ½ cup red garnet sweet potato or yam (1 small or medium-sized that has been roasted in the oven then whipped )
- ½ cup plain Greek yogurt (2% fat or full fat )
- 1 egg
- 2 tablespoon honey (or maple syrup)
- 1-½ cups milk (2% fat or full fat)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¾ teaspoon kosher salt (you can also add a ½ teaspoon cinnamon and ¼ teaspoon of all-spice if you'd like)
- ¼ cup cornstarch
Instructions
Buttermilk Fried Chicken Tenders
- Wash and pat dry the chicken tenders with paper towels. Use kitchen shears to run alongside the white tendon. Remove the tendon and discard. In a large bowl, mix the buttermilk, hot sauce (if using), Cajun seasoning, and kosher salt. Add the chicken tenders and toss to coat. Cover and refrigerate for about 1 hour.
- In a large Ziploc storage bag, mix together the flour, cornstarch, Cajun seasoning, and kosher salt.
- Remove the tenders from the buttermilk marinade, letting any excess drip off. Dredge each tender in the seasoned flour mixture, pressing it in so every piece is thoroughly coated.
- Place the coated tenders on a baking sheet and let them rest for at least 10 minutes. This helps the coating stick and prevents it from falling off during frying.
- In a Dutch oven or deep skillet, heat oil to about 350°F. Use a thermometer to maintain a steady temperature while frying.
- Working in batches, fry the chicken tenders for 5–7 minutes, turning occasionally, until golden brown and cooked through. The internal temp should reach 165°F.
- Transfer the fried tenders to a wire rack set over a lined baking sheet (for easy cleanup) to catch any drippings.
Make the Sweet Potato Waffles
- Preheat your waffle iron according to the manufacturer’s instructions.
- To clean the sweet potato, place it under cool water, rub away any dirt or debris, then pat it dry with paper towels. Place it on a baking sheet lined with foil or parchment paper. Then, place it into a preheated 400-degree oven. Roast until the sweet potato is so tender that you can easily pierce it with a fork or knife (this will take 45 minutes to 1 hour), depending on the potato size.
- Scoop out the flesh of the sweet potato using a spoon and discard the skin. Add the sweet potato to a large bowl and use a hand-mixer or stand mixer to whip the potato well. Then, add the wet ingredients: Greek yogurt, eggs, honey, vanilla extract, and milk. Blend until combined. Add the dry ingredients to the same bowl: Flour, baking powder, and salt. You could also add a dash of cinnamon and allspice if you'd like.
- Gently mix until just combined. Don’t over-mix. The batter will be thick. Let the batter rest for about 3 minutes.
- Lightly spray both sides of the grates with cooking oil spray (I use Chosen Foods Avocado Oil Spray) to prevent sticking. Scoop the batter into your waffle iron. Cook according to your waffle maker’s instructions (usually 3–5 minutes) or until golden brown and crisp. (For my waffle iron, I use a ⅓ dry measuring cup to scoop the batter onto each section).
- Carefully remove the waffles, add a little butter, and serve warm with your crispy chicken tenders, maple syrup, or hot honey.
Notes
-
- Whip the roasted sweet potatoes using a mixer until they are smooth and do not have any strings.
-
- Don’t skip the Greek yogurt, it’s the secret to light and fluffy waffles without whipping egg whites. This saves you time.
-
- You've probably heard this a thousand times, but it's worth repeating... don’t over-mix the batter. Stir just until the ingredients are combined. Over-mixing can lead to chewy, tough waffles.
-
- Set your waffle iron to the appropriate setting and preheat it fully to get those golden, crisp edges while keeping the inside soft and airy.
-
- Don’t forget to give those waffle grates a spritz of cooking spray to prevent them from sticking. I use Chosen Foods 100% Pure Avocado Oil Spray.
-
- These waffles freeze well. Just toast to reheat.
-
- If you're not into chicken tenders, be sure to check out my Dutch Oven Crispy Cajun Fried Chicken recipe.
-
- Bonus tip: Roast the sweet potato in the oven 1 or 2 days before making these waffles. This can save you time, so all you'll need to do is whip up the batter.
Nutrition
Calories: 2264kcal | Carbohydrates: 101g | Protein: 33g | Fat: 194g | Saturated Fat: 17g | Polyunsaturated Fat: 54g | Monounsaturated Fat: 120g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 1191mg | Potassium: 881mg | Fiber: 4g | Sugar: 12g | Vitamin A: 837IU | Vitamin C: 6mg | Calcium: 255mg | Iron: 6mg
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
Tried this Recipe? Don’t forget to give this recipe a Star Rating and Leave a Comment below- I’d love to hear from you.
