If you take one of my favorite southern dishes is fried chicken. Kick it up a notch and you’ve got Buttermilk Fried Chicken and Sweet Potato Waffles.
Let’s start by gathering our ingredients, aka mise en place.
You can use leftover sweet potatoes, bake them, steam them or microwave them. Any way you cook up your sweet potatoes just make sure their soft enough to mash up for the waffle batter. Soaking the chicken tenders in buttermilk makes fried chicken even better, but it’s not a deal breaker.
I was actually quite surprised how much the sweet potatoes helped the waffles. They were moist and flavorful without any hint that they’re might be sweet potatoes in them. I cooked up all the batter and froze the extra cooked waffles for another day of deliciousness! The chicken was crisp and moist the perfect combination and the butter pecan syrup added another layer of flavor to the dish.
- 1 cup cooked sweet potato mashed
- 4 eggs
- 12 ounces buttermilk
- 6 tablespoons butter melted
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/3 cup brown sugar
- 2 1/4 cups flour
- 1/2 teaspoon cinnamon
- 1 teaspoon salt
- 12 oz buttermilk
- 12 chicken tenders
- 2 cups all purpose flour
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon paprika optional
- 2 cups vegetable oil for frying chicken
- 1/4 cup pecans chopped
- 2 tablespoons butter
- 1/2 cup maple syrup
Preheat oven to 200 degrees to hold waffles and chicken
In a large mixing bowl, combine dry ingredients.
In a medium bowl, whisk together sweet potatoes, melted butter, eggs, and vanilla until combined. Add in milk and continue to mix until well blended.
Stir sweet-potato mixture into flour mixture until combined. It's okay for it to have some lumps and bits of sweet potato.
Place a wire rack on a baking pan and set in oven.
Heat a waffle iron to medium-high and lightly brush grids with melted butter.
Ladle about 1/2 cup batter into center of iron (grids should be full but not overflowing), close, and cook until iron stops steaming and waffles are golden brown, about 4 minutes (or make according to your manufacturer's instructions).
Transfer waffles to wire rack in oven to keep warm. Repeat with remaining batter.
Place chicken tenders in bowl and cover with buttermilk. Turn to coat each piece and let them sit for at least an hour up to overnight.
Put the flour in a bowl or baking pan adding in sea salt, black pepper and paprika. Mix well.
Lift out the chicken tenders and allow them excess buttermilk to drain off and then place it into the seasoned flour. Completely coat the tenders and place on dish until ready to fry.
Heat oil in a large skillet and place half the tenders at a time into the pan (or as many that will fit. Do not overcrowd the pan)
Fry on each side for 4-5 minutes until they are completely cooked and have good color.
Place cooked tenders on wire rack in oven to drain and keep hot until service.
Lightly toast pecans in a small pan over medium heat until fragrant, about 5 minutes.
Add butter and cook until melted and bubbling.
Stir in syrup and cook until warmed.