Waffle Chicken Fingers And Smashed Fingerlings with Jalapeños


Chicken and waffles are apparently a thing in parts of the US. Not so much here in New England, but I can see the allure.

Here chicken tenders are coated with waffle crumbs before getting a quick fry. The crumbs are slightly sweet and perfectly crisp. A maple-hot sauce is perfect for dipping. More heat comes from an easy side of roasted potatoes with jalapeños in a mustard vinaigrette.

Waffle Chicken Fingers

Ingredients for the dipping sauce:

1/2 cup maple syrup
2 tablespoons hot sauce

Ingredients for the chicken fingers:

1 egg
1/4 cup buttermilk
1 tablespoon yellow or Dijon mustard
Kosher salt and freshly ground pepper
2 large skinless, boneless chicken breasts, each cut into 8 strips
8 thawed frozen waffles, torn into pieces
Vegetable or peanut oil, for frying


1. To make the dipping sauce, whisk the maple syrup and hot sauce in a bowl.

2. Whisk the egg, buttermilk, mustard and 1/2 teaspoon each salt and pepper in a large bowl. Add the chicken and toss to coat.

3. Pulse the waffles in a food processor to make fine crumbs. Transfer the crumbs to a baking sheet.

4. Heat 1/2 inch of vegetable oil in a large skillet or heavy-bottomed pot until hot but not smoking.

5. Remove the chicken from the egg mixture, shaking off any excess, and coat with the waffle crumbs, pressing firmly to adhere.

6. Fry the chicken in batches, adjusting the heat if necessary, until golden brown and cooked through, about 2 minutes per side. Transfer to a rack set over a baking sheet to drain. Serve with the dipping sauce.

Serves 4

Recipe from Food Network Magazine

Smashed Fingerlings With Jalapeños


3 pounds fingerling potatoes, halved crosswise if large
½ cup olive oil, divided
Kosher salt and freshly ground black pepper
¼ cup Sherry vinegar or red wine vinegar
1 tablespoon whole grain mustard
1 jalapeño, thinly sliced into rounds, seeds removed if desired
¼ cup torn flat-leaf parsley leaves


1. Preheat oven to 450°F.

2. Toss potatoes with ¼ cup oil on a rimmed baking sheet and season with salt and pepper. Roast, tossing once, until golden brown and tender, 30–35 minutes. Let cool slightly, then lightly flatten.

3. Meanwhile, whisk vinegar and mustard in a large bowl. Gradually whisk in remaining ¼ cup oil until emulsified then season with salt and pepper.

4. Add potatoes, jalapeño, and parsley to vinegar mixture and toss.

Serves 8

Recipe from Bon Appétit Magazine


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About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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1 Response to Waffle Chicken Fingers And Smashed Fingerlings with Jalapeños

  1. Looking forward to seeing these over at Food on Friday! Cheers

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