- Cook Time
- Prep Time
- 4 3/4 cups buttermilk pancake mix
- 1/2 cup yellow cornmeal
- 2 large eggs
- 1/2 cup chopped scallions, plus more for garnish
- 2 tablespoons canola oil, plus more for brushing and frying
- 1 cup lager-style beer
- 1/4 cup Dijon mustard
- 3 tablespoons Cajun seasoning
- 8 large chicken tenders (1 lb. total)
- 1/2 cup honey
- 1 teaspoon sriracha
Preheat the oven to 200 degrees . Preheat a waffle iron. In a large bowl, whisk 2 cups pancake mix, the cornmeal, eggs, 1/2 cup scallions, 2 tbsp. oil and 1 cup water until smooth. Brush waffle iron with oil. Working in batches, cook waffles in waffle iron. Transfer waffles to a baking sheet, tent with foil and keep warm in the oven.
In a large skillet, heat 1/2 to 1 inch oil over medium-high until it shimmers, about 5 minutes.
Meanwhile, in a large bowl, whisk 1 1/2 cups pancake mix with the beer, mustard, 2 tbsp. Cajun seasoning and 1/4 tsp. pepper. Add the chicken tenders and turn to coat.
In a shallow bowl, whisk the remaining 1 1/4 cups pancake mix, 1 tbsp. Cajun seasoning and 1/4 tsp. pepper. Working in two batches, lift the chicken from the batter and coat in the seasoned pancake mix.
Fry the chicken in the hot oil, turning once, until golden brown and cooked through, about 3 minutes per side.
In a small bowl, whisk the honey and sriracha. Divide the waffles among 4 plates and top with the chicken. Sprinkle with the scallions and drizzle with the sriracha honey.