• 14 Sanderson Farms® Chicken Tenders , cut in half diagonally
  • 1 cup buttermilk
  • 1 teaspoon seasoning salt
  • 3 cups flour
  • 2 tablespoons seasoning salt
  • 1 teaspoon black pepper
  • 4 cups vegetable oil
  • Maple Syrup for dipping


  1. Mix the buttermilk and 1 teaspoon seasoning salt in a bowl.
  2. Place chicken and buttermilk in a sealable plastic bag and toss tenders to coat.
  3. Refrigerate for at least 20 minutes or up to 24 hours.

  4. In a separate bowl, combine flour, remaining seasoning salt, and black pepper.
  5. In a 12” x 2” deep skillet, heat vegetable oil to 350°F. heat to a simmer and continue to cook, covered, 8 minutes or until chicken reaches an internal temperature of 165°F.

  6. Coat chicken with flour mixture.

  7. Fry chicken tenders in three batches for 2 minutes on each side. The tenders should reach an internal temperature of 165°F.
  8. Place your waffles in your toaster and cook according to the package.
  9. Place one tender between two mini waffles.
  10. Serve with maple syrup.

Chicken. A great source of protein.

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