Go Back
+ servings
Sweet Potato waffle, butter pecan syrup
Print Recipe
4.94 from 15 votes

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.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Entree
Cuisine: American
Servings: 6
Calories: 854kcal


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
  • cup brown sugar
  • 2 ¼ cups flour
  • ½ 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

  • ¼ cup pecans chopped
  • 2 tablespoons butter
  • ½ 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 the oven.
  • Heat waffle iron to medium-high and lightly brush grids with melted butter.
  • Ladle about ½ 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).
  • Transfer waffles to wire rack in oven to keep warm. Repeat with remaining batter.

Fried Chicken Tenders

  • 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.
  • 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 a 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 a wire rack in oven to drain and keep hot until service.

Butter Pecan Syrup

  • 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.


Calories: 854kcal | Carbohydrates: 109g | Protein: 38g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 225mg | Sodium: 1206mg | Potassium: 968mg | Fiber: 3g | Sugar: 35g | Vitamin A: 4150IU | Vitamin C: 1.7mg | Calcium: 275mg | Iron: 5.5mg