CRISPY CHICKEN AND WAFFLES

CRISPY CHICKEN AND WAFFLES
CRISPY CHICKEN AND WAFFLES

Yield Portion Size

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

Directions

  1. Step 1

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

  2. Step 2

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

  3. Step 3

    Refrigerate until service.

  4. Step 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. Step 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. Step 6

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

  7. Step 7

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