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Chicken and Waffle Tenders

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  • Prep 15 min
  • Total 15 min
  • Servings 10
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Inspired by the favorite fast food version, these are even more crispy and waffle-y!
by: The Food in My Beard
Updated Oct 29, 2014
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  • 2 cups Bisquick™ Original baking mix (plus more for dredging)
  • 2 cups milk
  • 1 egg
  • 2 tablespoons butter (melted)
  • 10 chicken tenders
  • Oil for frying


  • 1
    Mix the Bisquick™, milk, butter, and egg. Don't over-mix -- mixture will remain lumpy. Place some additional Bisquick™ in a bowl for dredging the chicken.
  • 2
    Cook six waffles in the waffle maker. This should use half your batter. Let the waffles cool and break them up into small pieces.
  • 3
    Dredge the chicken tenders in the dry Bisquick™ mix, then dip them into the waffle batter, allowing most of the batter to run off the chicken so you only have a thin layer of batter coating them.
  • 4
    Dredge the chicken in the cooked waffle bits. This is where it gets a little tricky because you really need to press the waffle pieces onto the chicken. The pieces will want to slide off, so do this as fast as you can and transfer them quickly to a couple inches of hot oil in a pan.
  • 5
    Fry for about 4 or 5 minutes until browned and the chicken is cooked. Serve immediately with some BBQ sauce and maple syrup for chicken-waffle goodness!

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Make these amazing chicken tenders at home with waffle batter. We show you how!

    This secret might ruin my blogger cred, but I'm just going to come out with it. I really like Popeyes chicken. I rarely get fast food, but Popeyes is a road trip indulgence that I never pass up on long drives from Boston to Philly.

    When they came out with these waffle battered chicken fingers, I was excited to try them. But I haven't been able to make it to a location yet! I decided to try and make waffle battered chicken at home but I wasn’t sure the best way to go at it. In the end, I tried three different methods, and the Tablespoon folks thought this one looked delish.

    First, cook half of the waffle batter into waffles and let them cool. Then break up the cooled waffles into bits.

    Dust the chicken tenders in a bowl of dry Bisquick mix.

    Then dredge them in the waffle batter.

    Next, roll the battered chicken around in the cooked waffle bits. The waffles don’t stick to the chicken that great, so you really have to press the waffle pieces onto the chicken and get it into the fryer quick – before the waffle pieces start to slip off!

    Once it hits that hot oil, the waffle pieces stick right to the chicken and it's all good.

    Drain on a rack or paper towel.

    This method had the coolest look of all the ways I tried, and they were super crunchy and waffley – not to mention delicious!

    Dan Whalen usually gets the spicy tenders and dips them in mashed potatoes. He has been blogging for over 5 years at The Food in My Beard. Check Dan's Tablespoon profile often to try his recipes with creative international spins!
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