This fun and kid-friendly recipe for chicken and Tater Tot waffles swaps out regular waffles for an easy potato version. A breakfast or supper to remember!
- 1 ½ pounds chicken tenders
- 1 1/2 cups buttermilk
- 1 cup canola oil
- 2 cups flour
- 2 eggs, beaten to blend
- 2 pounds Tater Tots, thawed
- 1 teaspoon salt
- ½ teaspoon pepper
- Maple syrup or honey for drizzling
- Put the chicken tenders and the buttermilk in a zippered plastic bag and marinate for at least one hour, or as long as overnight.
- Preheat your oven to 200 (this is to keep the waffles warm as you make them) and line a cookie sheet with parchment paper or a silicone mat.
- Get out your trusty waffle iron and brush it with some of the canola oil. Put a single layer of the thawed Tater Tots on the waffle iron (make sure they are touching, close the iron, turn it up to High and cook until they are crispy and holding together, about 8 minutes. Carefully remove the waffle with tongs and/or a spatula, place on the cookie sheet and pop in the oven to keep warm while you make the rest of the waffles.
- Once the waffles are done, make the chicken: put the flour into a shallow bowl or pie pan and mix with salt and pepper. Put the eggs in a separate shallow bowl. Dip each chicken tender into flour, then egg, then flour again.
- Put the remaining canola oil in a medium deep pot or skillet over high heat. When the oil is hot, add the chicken tenders and cook until golden brown and cooked through, about 5 minutes (you may have to do this in batches).
- Top each waffle with a few chicken tenders, drizzle with maple syrup or honey and serve!