How to make it

  • For Spicy Chicken Tenders

  • Combine buttermilk, 2T Cajun seasoning, and ground pepper with chicken tenders in a large zipper bag.
  • Toss it around a few times to mix well, then refrigerate for at least 30 minutes, up to over night.
  • Heat oil in deep, heavy pan(cast iron is best).
  • Combine Panko with a lil more Cajun seasoning and ground pepper in a shallow pie plate, or similar.
  • Dip tenders, 3-4 at a time and fry in oil between 345-360. turning once, until golden brown.
  • Remove to cooling rack or brown paper bags over a cookie sheet and keep warm.
  • Continue with remaining tenders, making sure to keep oil at proper temp.
  • For Savory Waffles

  • Combine flour, cornmeal, cayenne, baking powder, baking soda, salt and pepper and set aside.
  • In large glass bowl, whisk together eggs, oil or butter and half the buttermilk.
  • Add green onions and mix again.
  • Add dry ingredients and mix, by hand just until combined. Do not over mix. Add a lil more buttermilk, if needed. There may be lumps, and that's okay.
  • Fold in cheese just until combined.
  • Cook waffles per iron directions and keep warm.
  • For Spicy Honey Butter

  • Combine all ingredients well.
  • To Serve

  • Drizzle each waffle with a lil of the spicy honey butter, add a few chicken tenders and top with salsa.

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