Chicken and Waffles on a Stick

Chicken

1. 1

   Fold together chicken tenders, buttermilk, minced tarragon, minced thyme, and cayenne pepper in a shallow dish; cover and refrigerate overnight.

2. 2

   Sift 1 cup flour, garlic powder, 2 teaspoons salt, 1 teaspoon pepper, and onion powder into a separate shallow dish.

3. 3

   Preheat 3 cups vegetable oil in a large cast‑iron pan over medium‑high heat to about 350°F; thread each tender onto a skewer.

4. 4

   Dredge each skewered tender in the flour mixture, shake off excess, dip back in the buttermilk mixture, then again in the flour mixture; shake off excess.

5. 5

   Fry the skewers in small batches for about 5 minutes, then flip and fry another 3–5 minutes until golden brown; drain on paper towels and season with salt and pepper.

Waffle batter

6. 6

   In a large bowl whisk together 2.25 cups flour, milk, 1.125 cups oil, sugar, vanilla extract, baking powder, baking soda, salt, and beaten eggs until smooth.

7. 7

   Dip the fried chicken tenders in the batter, coating completely; in batches, gently drop the skewered tenders back into the hot oil and fry about 4 minutes, then flip and fry another 3–4 minutes until the batter is golden.

Finish

8. 8

   Drain on paper towels, brush each stick with melted butter, and drizzle with maple syrup; serve warm.