CRISPY CHICKEN AND WAFFLES
CRISPY CHICKEN AND WAFFLES

CRISPY CHICKEN AND WAFFLES

Yield
24 portions
Portion Size
1 topped waffle with 3 tenders
Ingredients: Measure:
Sweet potatoes, baked, peeled, mashed
3 quarts
Whole milk
3 quarts
Water
1 quart
Butter, melted
2 cups
Flour
4-1/4 lbs
Light brown sugar
2 cups
Baking powder
1/2 cup
Salt
4 tsp
Breaded chicken tenders, frozen
9 lbs (72 tenders)
RO*TEL QUESO (recipe at conagrafoodservice.com)
4-1/2 quarts
Jalapeno peppers, sliced
1-1/2 cups

Directions

  1. To make SWEET POTATO WAFFLES: Mix sweet potatoes, milk, water and butter in a stand mixer, using the paddle attachment.

  2. Add flour, brown sugar, baking powder and salt; mix until combined.

  3. Refrigerate until service.

  4. To make ONE PORTION: Fry three chicken tenders in a deep fryer at 350°F for 3 to 5 minutes or until golden.

  5. Pour enough batter into a Belgian waffle maker to coat the bottom of the iron, about 8 to 12 ounces; cook according to manufacturer's directions.

  6. Top four waffle segments with 3/4 cup RO*TEL QUESO, three chicken tenders and five jalapeno slices.

  7. CHEF'S NOTE: Puréed cooked winter squash can be substituted for the sweet potatoes.

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