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Nutrition Facts
Serving Size 255 g
(Approx. 10 Servings)
Amount Per Serving
Calories 660 Calories From Fat 290
% Daily Value*
Total Fat 32 g 49%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 95 mg 32%
Sodium 1100 mg 46%
Total Carbohydrate 72 g 24%
Dietary Fiber 3 g 12%
Sugars 29 g
Protein 24 g
Vitamin A 4% Iron 15%
Vitamin C 2% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Waffle Fried Chicken

Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
10  People


Recipe makes 10 Servings

3 Lb chicken tenders
1 1/4 cup(s) H-E-B Honey Maple Glaze, divided use
1/4 cup(s) green onions, finely chopped
1 Tsp salt
1 Tsp black pepper, freshly ground
2 1/2 cup(s) H-E-B Buttermilk Pancake and Waffle Mix, divided use
2 1/2 cup(s) milk
2 large eggs
1 Tsp thyme
3 cup(s) canola oil, for frying
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Place chicken tenders in a gallon size zip top bag with 1 cup honey maple glaze, green onions, 1/2 teaspoon salt and 1/2 teaspoon pepper.
Close bag securely and gently massage chicken to distribute the marinade evenly. Let chicken to marinate for 30 minutes.
In large bowl, whisk together the waffle mix, ¼ cup honey maple glaze, remaining salt & pepper, milk, eggs and thyme. Whisk until well combined to a smooth pancake batter consistency.
In a large high sided pot, carefully bring about 2-3 inches of canola oil to a temperature of 400˚F. Heat oven to 200˚F.
While oil is heating, remove chicken tenders to a paper towel lined baking sheet. Pat them dry with additional paper towels.
Place remaining ½ cup waffle mix on a plate. Dredge chicken tenders in waffle mix and then submerge in batter. Let excess batter to drip away before gently placing battered chicken into hot oil.
Using tongs, flip each tender over after 2-3 minutes or when golden brown. Fry about 4-5 tenders at a time to maintain oil temperature.
Place on a rack in warm oven while frying the rest of the batch. Serve warm, drizzled with additional honey maple glaze if desired.


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