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Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 6

This classic the classic southern breakfast dish gets turned into a fun, bite-sized brunch dish that kids can help make!

14 ct. Sanderson Farms® Chicken Tenders , cut in half diagonally

1 cup Buttermilk

2 tbsp and 1 tsp Seasoning Salt, divided

3 cups Flour

1 tsp Black Pepper

4 cups Vegetable Oil

1 box Mini Waffles

1 ½ cups Maple Syrup for dipping

Step 1

Mix the buttermilk and 1 teaspoon seasoning salt in a bowl.

Step 2

Place chicken and buttermilk in a sealable plastic bag and toss tenders to coat.

Step 3

Refrigerate for at least 20 minutes or up to 24 hours.

Step 4

In a separate bowl, combine flour, remaining seasoning salt, and black pepper.

Step 5

In a 12” x 2” deep skillet, heat vegetable oil to 350°F.

Step 6

Coat chicken with flour mixture.

Step 7

Fry chicken tenders in three batches for 2 minutes on each side. The tenders should reach an internal temperature of 165°F.

Step 8

Heat waffles according to package directions.

Step 9

Place one tender between two mini waffles.

Step 10

Serve with maple syrup.