Buttermilk Fried Chicken and Sweet Potato Waffles

When it comes to Southern Cooking, Chicken and Waffles is always at the top of my list! You'll love my version with Fried Chicken Tenders and Sweet Potato Waffles.

Total Time: 45 minutes

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One of my favorite southern dishes is buttermilk fried chicken. So I decided to kick it up a notch with my Buttermilk Fried Chicken and Sweet Potato Waffles.

What ingredients do you need to make chicken and waffles?

Let’s start by gathering our ingredients. aka mise en place.

Let’s start by gathering our ingredients. In chef speak, we call that the mise en place. It’s also a great idea to get your ingredients together to see if you’re missing anything. It also makes the cooking process easier and faster.

What Kind of Sweet Potatoes Should You Use?

You can use leftover sweet potatoes, bake them, steam them or microwave them. Any way you cook up your sweet potatoes just make sure they’re soft enough to mash-up for the waffle batter.

*Soaking the chicken tenders in buttermilk makes the 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 there 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.

If you enjoyed this recipe you may also like these:

• Smoked Salmon Quesadillas 
• Cheesy Skillet Breakfast
• Shrimp and Grits
• Banana Stuffed French Toast

5 from 1 vote

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Fried Chicken and Sweet Potato Waffles

When it comes to Southern Cooking, Chicken and Waffles is always at the top of my list! You'll love my version with Fried Chicken Tenders and Sweet Potato Waffles.

Author: Chef Dennis Littley

Nutrition Facts

Fried Chicken and Sweet Potato Waffles

Amount Per Serving

Calories 854 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 13g65%

Cholesterol 225mg75%

Sodium 1206mg50%

Potassium 968mg28%

Carbohydrates 109g36%

Fiber 3g12%

Sugar 35g39%

Protein 38g76%

Vitamin A 4150IU83%

Vitamin C 1.7mg2%

Calcium 275mg28%

Iron 5.5mg31%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Entree

Cuisine: American

Keyword: fried chicken, southern cooking, waffles

Prep Time: 20 mins

Cook Time: 25 mins

Total Time: 45 mins

Servings: 6

Calories: 854 kcal

Ingredients

Sweet Potato Waffles

• 1 cup cooked sweet potato mashed
• 4 large 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

Fried Chicken Tenders

• 12 oz buttermilk
• 1 pound chicken tenders approx 12 pieces
• 2 cups all purpose flour
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon paprika optional
• 2 cups vegetable oil for frying chicken

Butter Pecan Syrup

• 1/4 cup pecans chopped
• 2 tablespoons butter
• 1/2 cup maple syrup

Instructions

1. Preheat oven to 200 degrees to hold waffles and chicken
2. In a large mixing bowl, combine dry ingredients.
3. 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.
4. Stir sweet-potato mixture into flour mixture until combined. It's okay for it to have some lumps and bits of sweet potato.

5. Place a wire rack on a baking pan and set in the oven.

6. Heat waffle iron to medium-high and lightly brush grids with melted butter.

7. Ladle about 1/2 cup batter into the 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).

8. Transfer waffles to wire rack in oven to keep warm. Repeat with remaining batter.

Fried Chicken Tenders

1. Place chicken tenders in a bowl and cover with buttermilk. Turn to coat each piece and let them sit for at least an hour up to overnight.

2. Put the flour in a bowl or baking pan adding in sea salt, black pepper and paprika. Mix well.

3. 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 a dish until ready to fry.

4. 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)
5. Fry on each side for 4-5 minutes until they are completely cooked and have good color.

6. Place cooked tenders on a wire rack in oven to drain and keep hot until service.

Butter Pecan Syrup

1. Lightly toast pecans in a small pan over medium heat until fragrant, about 5 minutes.
2. Add butter and cook until melted and bubbling.
3. Stir in syrup and cook until warmed.