2 Cups flour
1 Cup crushed corn flakes
1-2 Tbsp Nashville Hot Seasoning
1 Cup buttermilk
Canola or Peanut oil for frying
For the waffles
1 lb (about 1-1/2 Cups) sweet potatoes
10.5 oz all purpose flour (about 2 Cups)
1 Tbsp baking powder
1/2 tsp kosher salt
1 Cup whole milk
1/4 Cup light brown sugar
1/4 Cup melted butter
1 Tbsp grated orange zest
6 egg whites
In a bowl, combine: chicken, black pepper, kosher salt, buttermilk and Nashville Hot Seasoning. (Note: taste the seasoning alone to gauge desired heat.) Cover the bowl and refrigerate several hours (or overnight).
Remove tenders from fridge and allow to come closer to room temperature. Meanwhile, prepare waffles.
This recipe cannot be improved, so let’s prepare Alton Browns Sweet Potato Waffles:
Peel and cube sweet potatoes, steam, in steak basket over boiling water about 20 minutes. Drain and mash in a large bowl and set aside.
In another bowl, combine flour, baking powder, and kosher salt.
To mashed sweet potatoes, add whole milk, light brown sugar, melted butter, and orange zest. Mix to combine. Sift dry ingredients into sweet potato mixture.
Whisk egg whites to stiff peaks. Fold into batter. Cook according to waffle iron specifications and volume, about 5-6 minutes, until golden brown. Keep prepared waffles warm on a cookie sheet in a low (200° F) oven.
Pour several inches of oil (something with a high smoke point: canola, peanut) into a deep-sided pot or skillet, heated to 370° F.
In one bowl, combine dry ingredients: flour, crushed corn flakes, and Nashville Hot Seasoning.
In another bowl, whisk together the buttermilk and eggs.
Drain a single chicken tender, dip in egg mixture then dredge in flour mixture. Allow breaded tender to rest on wire rack (placed over a baking sheet to catch drips) for 10 minutes. Repeat with additional tenders.
Fry in batches until golden brown, about 7-8 minutes. Keep warm in oven with waffles.
In a small bowl, combine the Runamok Maple Syrups. Drizzle over chicken, on the waffles, and serve.