Nashville Hot Chicken & Waffles
Chicken and Waffles is good. But Nashville Hot Chicken and Waffles is better. Dive into this recipe to see our mash-up of two southern delicacies. This recipe uses Tucker's Nashville Hot Chicken blend. Don't try to do this recipe with that junk you found on Amazon made in Missouri or Iowa. Get your Hot Chicken blends from Nashville. (More specifically, mine. Thanks. Carry On.)
Ingredients
- 1 Pound Chicken Tenderloins
- Waffle Mix
- 1 1/2 Cups All Purpose Flour
- 1 Cup Buttermilk
- 3-4 Cups Vegetable oil
- 3 tsp Salt
- 1 1/2 tsp baking powder
- 1 tsp Granulated Garlic or Garlic Powder
- 1 tsp Paprika
- 1/2 tsp Black Pepper
- 2 TBSP Tucker’s Nashville Hot Chicken Seasoning
- Dill Pickles for Garnish
Instructions
- Cut chicken tenders in half length wise. Add chicken tenders to large mixing bowl. Add 1 Cup Buttermilk, 1.5 tsp salt, .5 tsp granulated garlic, .5 tsp paprika. Mix to coat chicken evenly. Set aside to marinate for about 1 hour.
- While chicken is marinating mix waffle batter. A boxed batter mix is fine here. (If that’s not ok with you, check out my Bourbon Buttered Pecan Waffle Recipe) Cook Waffles and set aside.
- Mix Dry ingredients. In a large mixing bowl add flour, 1.5 tsp salt, .5 tsp granulated garlic, .5 tsp paprika, .5 tsp black pepper. Whisk slowly to combine all ingredients.
- Line a sheet pan with aluminum foil. (You’ll thank me later.) Spread dry ingredients on sheet pan. Set aside.
- After chicken has been marinating for about 45 minutes. Add 3-4 cups of vegetable oil to cast iron skillet. (If you have a 10 inch pan 3 cups is what you’ll want to use. For 12 inch pan you’ll need 4 cups.) Side note: I like to use avocado oil for a lot of things due to its very high smoking point, in this case it is an unnecessary expense because we’re only going to 350.)
- Heat Skillet with oil to 350 degrees.
- Remove chicken from marinade one piece at a time and coat thoroughly with dry mixture.
- Once pan has reached 350 or slightly higher add breaded chicken to hot oil and cook for 3-4 minutes. Flip half way through to ensure even cooking. You may have to cook in batches depending on the size of your pan. (Of note: once adding the chicken to the pan the temperature of the oil will drop. I usually like the temperature to be around 375 when I add the chicken. As soon as it is in the pan, I usually turn up the temperature by 1 click mark on the range.)
- Remove chicken from skillet with tongs and place on a plate lined with paper towels to drain.
- Mix 2 TBSP Oil (This is your choice, any oil will work. I would choose a neutral flavored oil.) and 2 TBSP of Tucker’s Nashville Hot Chicken Seasoning.
- Coat Chicken Tenders with seasoning and oil blend. Serve on top of waffle. Garish with Dill pickle and a drizzle of local honey.
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