Author: Adapted from Guy Fieri & by Jenn Segal recipes
Ingredients
Marinade
2poundschicken tenderloins
1cupbuttermilk
1-1/2teaspoonssalt
1/4teaspooncayenne pepper
1/4teaspoongarlic powder
1/4teaspoonpaprika
Breading
1-1/2cupsall purpose flour
1heaping teaspoon salt
3/4teaspoonblack pepper
3/4teaspoongarlic powder
¾teaspoononion powder
¾teaspoonbasil
¾teaspoonoregano
3/4teaspoonpaprika
1-1/2teaspoonsbaking powder
3tablespoonsbuttermilk
Waffle Batter:
1cupall-purpose flour
1 1/2tablespoonssugar
1/2teaspoonbaking powder
1/2teaspoonkosher salt
1/4teaspoonbaking soda
8ouncesbuttermilk
1ounceunsalted buttermelted
1 1/2whole eggsbeaten
Sweet and Spicy Sriracha Sauce:
1cupmayonnaise
1/4cuphoney
3tablespoonsSriracha
1teaspoongarlic powder
1/2teaspoononion powder
1/2teaspoonkosher salt
Cabbage Slaw:
1/4cupmayonnaise
1/4cupsour cream
1teaspoonDijon mustard
1teaspoonapple cider vinegar
2cupsthinly sliced green cabbage
1cupgrated carrot
1/2cupthinly sliced red cabbage
Granny Smith applecored and julienned (skin-on)
1/2small red onionthinly sliced
Salt and freshly ground black pepper
Instructions
Marinade
Combine the chicken tenders with all of the marinade ingredients in a large ziplock bag. Seal the bag tightly and smush it around to ensure chicken tenders are evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate overnight, or at least 4 hours.
Waffles
Combine the flour, sugar, baking powder, salt and baking soda. In a separate bowl, beat together the buttermilk, butter and eggs. Make a well in the center of the dry ingredients and add the wet ingredients to the dry while stirring with a whisk. Mix until well combined and there are no lumps. Cover with plastic wrap.
Pour the waffle batter into the waffle iron and cook according to the manufacturer's instructions. Repeat for the remaining waffle batter.
Sweet & Spicy Sauce
Whisk together the honey, mayonnaise, Sriracha, garlic powder, onion powder and salt, and set in the refrigerator to allow flavors to come together.
For the slaw
Mix mayonnaise, sour cream, mustard and vinegar together in a large bowl. Then add green cabbage, carrot, red cabbage, red onion and apple. Season with salt and pepper. Stir well so everything is coated evenly. Keep the slaw refrigerated until ready to use.
Fried Chicken
Make the breading by combining the flour, salt, pepper, garlic powder, paprika and baking powder in a large bowl. Whisk until well combined, then add the buttermilk and stir with a fork until mixture is evenly clumpy.
Line a baking sheet with aluminum foil. Remove the chicken tenders from the marinade a few at a time and toss into the flour mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's best to use one hand to remove the tenders from the bag and the other to toss in the breading.) Set breaded tenders on prepared baking sheet.
Line another baking sheet with a few layers of paper towels and set aside. Add oil to a large, high-sided pot until the level reaches about 3/4-inch. Heat over high heat until oil is shimmering. Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until second side is also golden, a few minutes more. Set cooked tenders on baking sheet lined with paper towels to drain. Fry remaining tenders in batches.
To assemble
Spread the prepared mayonnaise on the bottom waffle and top with a couple of pieces of fried chicken to create a slider. Top with a pile of slaw. Finish with the second waffle piece and hold together with a bamboo skewer. Repeat for the remaining waffles and chicken. Cut into halves and serve.