Chicken and Tater Tot Waffles
Difficulty: Easy
Servings: 8
Nutrition Information Per Serving (1 of 8 servings): Calories 414, Total Fat 15 g, Saturated Fat 3 g, Carbohydrates 55 g, Dietary Fiber 2 g, Sugars 21 g, Protein 16 g, Cholesterol 32 mg, Sodium 507 mg
Total Time: 1 hour
Preparation Time: 35 minutes
Cooking Time: 25 minutes
Transform your brunch into an irresistible feast with these crispy Chicken and Tater Tot Wafflesgolden potato waffles paired with crunchy fried chicken tenders and a drizzle of spicy honey that'll have everyone reaching for seconds!
Ingredients:
- 1 1/4 pounds chicken tenders, cut in half if large
- 2 cups buttermilk
- 2 tablespoons hot sauce
- Vegetable oil, for brushing and deep frying
- 2 pounds (approximately 6 cups) frozen Tater Tots, thawed
- 2 cups all-purpose flour
- 2 teaspoons paprika
- Kosher salt
- 1/2 teaspoon granulated garlic
- 1/2 cup honey
Instructions:
- Dive into flavor: In a large bowl, toss chicken tenders with buttermilk and 1 tablespoon hot sauce. Let marinate at room temperature for 30 minutes, fully submerged for maximum tenderness.
- Preheat oven to 250F. Brush a standard waffle iron (not Belgian) with vegetable oil. Line a baking sheet with parchment.
- Craft waffle magic: Pack Tater Tots in a single layer in the waffle iron. Close and cook until golden and crisp, 6-8 minutesthey're ready when they release effortlessly. Keep warm in the oven on the lined sheet. Repeat with remaining tots.
- Fry to perfection: Heat 2 inches of vegetable oil to 360F in a large pan. Mix flour, paprika, 2 teaspoons kosher salt, and granulated garlic in a bowl. Dredge marinated chicken (reserving buttermilk): flour, buttermilk dip, flour again. Fry in batches until golden and crunchy, 4-5 minutes. Drain on paper towels; season with salt.
- Make spicy honey: In a microwave-safe bowl, combine honey, remaining 1 tablespoon hot sauce, and a pinch of salt. Warm briefly in microwave.
- Serve hot: Stack crispy chicken atop Tater Tot waffles, drizzle with warm spicy honey, and watch the crowd go wild!
Photograph by Mark Weinberg
Courtesy of Recipe Iseasy Magazine
