Elias' Chicken & Waffles

Elias’ Chicken & Waffles

With Bacon and Amber Maple Syrup

 Chicken and waffles, a famous as sweet and savory meal touted by southern chefs has found its way to the hearts and appetites of everyone, especially my grandson. The Goddess version serves up buttermilk soaked chicken tenders surrounded by a scrumptiously seasoned breading atop plump waffles. It is served with Applewood smoked bacon and sweetened with rich amber maple syrup.


Always Stay in Touch with Your Inner Goddess!

IMG_6488 (1).jpg


Homemade Whole Fat Buttermilk (or 2 cups Whole Milk plus 2 tablespoons White Vinegar)

8 Chicken Tenders

8 slices good quality Applewood Smoked Bacon, cooked

1 ½ cups Original Bisquick

3 tablespoons Panko Bread Crumbs

1 ¼ teaspoons Salt

¾ teaspoon Cinnamon

½ teaspoon Paprika

2 dashes of Pepper

2 dashes Nutmeg

2 Large Eggs whisked

8 tablespoons Butter melted


8 plump waffles

2 cups Bisquick Flour

1 1/3 cup Whole Milk

1 Large Egg

2 tablespoons Vegetable Oil

1 teaspoon Vanilla

PAM Butter Spray for greasing

Pure Maple Syrup, Amber Grade



There is nothing like thick and rich whole fat buttermilk, do not use the low fat version.  If you cannot find real buttermilk it is best to make your own using whole milk.  Prepare homemade buttermilk by adding white vinegar to milk. Let sit at least 5 minutes and stir.

Chicken tenders must soak in buttermilk for 4 hours.

Place tenders in a small plastic container and completely cover with buttermilk for 4 hours.   


Cook bacon as usual.

Wrap in paper towels to heat in microwave before serving time. 

Set aside.


Combine Bisquick, milk, egg, oil and vanilla

Mix well by hand.

Heat waffle iron and grease with cooking spray. 

Pour approximately 1/3 cup of batter onto waffle iron and cook until done (per waffle iron instructions).

Repeat until all batter has been used.

Set aside.


Preheat oven to 450 degrees.

Drain tenders and discard buttermilk.

Place Bisquick, Panko bread crumbs, salt, cinnamon, paprika, pepper, and nutmeg in a small deep dish.

Whisk eggs.  Dip tenders in eggs and then dip in breading mix.

Melt butter.  Drizzle half on cookie sheet, spreading evenly.

Place tenders on cookie sheet and evenly drizzle remaining butter on top of tenders.

Bake for about 7 minutes on one side.  Turn with spatula and bake an additional 5 - 7 minutes. Be careful tenders do not overcook. Use an instant read thermometer to be sure tenders have reached an internal temperature of 165 degrees.


Dip soaked chicken tenders directly from buttermilk to whisked egg.


Then into the breading.


Warm wrapped bacon in microwave (about 5 seconds per slice).

Warm waffles in microwave.

Top waffles with chicken tenders and bacon and drizzle with maple syrup.