2 chicken breast cutlets, cut in half so you end up with 4 half pieces
2 tablespoon red hot sauce
1½ cups all-purpose flour
1 tablespoon Cajun spices
2 tablespoons Goya Chipotle Mojo Marinade
1 teaspoon Italian herb
canola oil for frying
1 cup all purpose flour
2 eggs, slightly beaten
1 cup buttermilk
2 tablespoons sugar
1 teaspoon vanilla
1 teaspoon baking powder
dash of teaspoon salt
Place the chicken in a large bowl. In a small bowl mix together all your ingredients except for flour and Italian herbs. Pour your mixture over the chicken and toss until well coated and all the flavors are all mix in the chicken.
Add flour to a bowl and Italian herbs and mix. Heat oil in a pan until it reaches 350 degrees. Dip the chicken breast in the flour and fully coat. I normally pat the chicken to take the excess flour off.
Fry chicken tenders for about 5 minutes per side until golden brown and no longer pink inside. Remove, place on paper napkin and set aside.
For the waffles
Preheat your waffle iron.
In one bowl, mix together all the dry ingredients (flour, baking powder, sugar and salt). Then add beaten eggs, buttermilk, and vanilla and whisk to combine.
Spray waffle iron with nonstick cooking spray. Pour the waffle batter onto each of the hot waffle grids.
Cover and cook for 5 to 8 minutes, depending on your iron or until the waffle is golden and crisp on the outside and cooked through.
When all the waffles are cooked topped with chicken and maple syrup and a drizzle of honey mustard. Enjoy!!