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1
For the chicken: Fold together the chicken tenders, buttermilk, tarragon, thyme and cayenne pepper in a shallow dish until thoroughly combined.
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2
Cover and refrigerate overnight.
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3
Remove the chicken and buttermilk mixture from the refrigerator.
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4
Sift the flour, garlic powder, 2 teaspoons salt, 1 teaspoon pepper and onion powder into a separate shallow dish.
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5
Preheat the oil in a large cast-iron pan over medium-high heat to about 350 degrees F. Thread each tender onto a skewer.
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6
Dredge each skewered tender in the flour mixture, coating completely and shaking off any excess.
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7
Dip each back in the buttermilk mixture and again in the flour mixture, gently shaking off any excess.
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8
In small batches, gently drop the skewers into the oil and fry, about 5 minutes.
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9
Flip and fry until golden brown, an additional 3 to 5 minutes.
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10
Drain on paper towels and season with salt and pepper.
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11
For the waffle batter: Place the flour, milk, oil, sugar, vanilla extract, baking powder, baking soda, salt and eggs in a large bowl and whisk until no lumps remain.
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12
Dip the fried tenders in the batter, coating completely.
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13
In batches, gently drop the skewers back into the oil and fry, about 4 minutes.
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14
Flip and fry an additional 3 to 4 minutes.
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15
Drain on paper towels.
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16
Just before serving, brush with a light coating of melted butter and drizzle with maple syrup.
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17
Serve warm.
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18
A viewer or guest of the show, who may not be a professional cook, provided this recipe.
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19
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
