Chicken And Waffle Tacos

Chicken And Waffle Tacos

Recipe by Frank's RedHot from tasty.co

Snacks

Ingredients

8

8 servings

  • 8 chicken tenders
  • 1 cup buttermilk
  • 1 tablespoon kosher salt, plus 2 teaspoons, divided
  • 1 teaspoon McCormick® Smoked Paprika
  • 1 tablespoon McCormick® chili powder
  • 1 tablespoon McCormick® Onion Powder, divided, plus 2 teaspoons
  • 1 tablespoon McCormick® Garlic Powder, divided, plus 2 teaspoons
  • vegetable oil, for frying
  • 1 ½ cups all purpose flour
  • ¼ cup cornstarch
  • 2 teaspoons baking powder
  • 2 teaspoons freshly ground black pepper
  • 2 large eggs
  • ⅓ cup milk
  • 1 ¼ cups Frank’s® RedHot® Sauce
  • 1 ½ cups shredded red cabbage
  • 1 cup shredded green cabbage
  • 2 tablespoons maple syrup
  • ⅓ cup apple cider vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon red pepper flakes
  • 3 cups waffle mix
  • 2 ¼ cups water
  • 2 tablespoons unsalted butter, melted
  • scallion, sliced
  • maple syrup

Instructions

  • Marinate the chicken: In a medium bowl, combine the chicken tenders, buttermilk, 1 tablespoon salt, McCormick® Smoked Paprika, McCormick® Chili Powder, 1 tablespoon McCormick® Onion Powder, and 1 tablespoon McCormick® Garlic Powder. Mix until the chicken is well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, up to overnight.
  • Make the slaw: In a medium bowl, toss together the red and green cabbage, maple syrup, apple cider vinegar, salt, black pepper, and red pepper flakes. Cover the bowl and refrigerate for 30–60 minutes.
  • Make the waffles: Preheat a waffle iron according to the manufacturer’s instructions. Preheat the oven to 200°F (95°C).
  • In a medium bowl, whisk together the waffle mix, water, and melted butter until smooth.
  • Ladle the batter into the waffle iron and cook until golden brown. Remove and cut the waffle in half. Repeat with the remaining batter; you should have 4 full waffles. Keep warm in the oven until ready to serve.
  • Fry the chicken: Fill a medium pot halfway with vegetable oil. Heat over medium heat until the temperature reaches 350°F (180°C).
  • In a medium bowl, whisk together the remaining 2 teaspoons salt, 2 teaspoons McCormick® Onion Powder, 2 teaspoons McCormick® Garlic Powder, the flour, cornstarch, baking powder, and black pepper.
  • In a separate medium bowl, whisk together the eggs and milk until smooth.
  • Remove the marinated chicken from the refrigerator. Toss the tenders in the flour mixture until fully coated. Coat in the egg mixture, then again in the flour mixture.
  • Working in batches to avoid overcrowding the pot, fry the chicken in the hot oil until golden brown and the internal temperature reaches 165°F (75°C), about 8 minutes. Transfer to a paper towel–lined plate to drain.
  • Add the Frank’s® RedHot® sauce to a medium bowl. Toss the chicken in the sauce until fully coated.
  • Assemble the tacos: Place a chicken tender on a waffle half. Top with the slaw, green onions, and a drizzle of maple syrup. Secure with a skewer, then repeat with the remaining ingredients. Serve warm.
  • Enjoy!

Nutritional Facts

Per 8 servings

  • Calories: 782
  • Carbohydrate: 83g
  • Fat: 15g
  • Fiber: 33g
  • Protein: 73g
  • Sugar: 17g

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