Preheat waffle iron and spray lightly with pan spray to help with waffle browning and release.
Prepare waffle batter according to recipe below.
Cook sausage patty in a 350 F. oven for 10-12 minutes or in a skillet on medium high heat 3-4 minutes on each side until 165 F. internal temperature is reached. Remove from sheet tray or skillet and allow to drain by placing in a pan with a draining rack or on a bed of paper towels to remove excess grease.
Cook bacon by laying slices on a sheet tray and baking at 350 F. 13 to 16 minutes until crispy. Once the bacon is cooked, remove from sheet tray and allow to drain by placing in a pan with a draining rack or on a bed of paper towels to remove excess grease.
Dice cooked sausage and bacon into 1/4 inch pieces and fold into 4 fl. oz. of prepared waffle batter.
Cook chicken tenders according to separate recipe below for 7 minutes and allow excess grease to drain and crust to set.
While chicken is in fryer, place waffle and meat batter in waffle iron and cook 4-5 minutes until brown on the outside and soft on the inside. Remove from waffle iron and cut into quarters.
Shingle waffle quarters on plate and sprinkle with waffle dust.
Place chicken tenders atop the dusted waffles and drizzle with chili crisp syrup (see recipe below) then serve.
Ingredients
4 oz. Waffle Batter, (see recipe below)
1 ea. Silver Source® pan coating
1 ea. West Creek® Country Blend Wide Sausage Patty 2 oz.
2 ea. Silver Source® Bacon, Applewood
2 ea. Chicken Tenders, (see recipe below)
1 tbsp. Perfectly Southern® Waffle Dust
Waffle Batter
Directions
Mix all ingredients together until well combined but don’t overmix. A few small lumps are okay.
Allow batter to sit 5-10 minutes before using.
Ingredients
3 1/2 cups Pioneer Buttermilk Pancake and Waffle mix
2 ea. Nature’s Best Dairy® Large AA Cage Free Egg(s)
2 fl. oz. Silver Source® Pancake Syrup
2 fl. oz. West Creek® Margarine, liquid
20 fl. oz. water
Chili Crisp Syrup
Directions
Mix syrup and chili crisp well and allow to sit 10-15 minutes before using to allow chili to bloom in the mixture.
Ingredients
1 cup Silver Source® Pancake Syrup
1 tbsp. chili crisp
Chicken Tenders
Directions
Heat oil in deep fryer to 350 F.
Combine 2 cups chicken breading and 2 cups water and mix well to create a “slurry” or batter.
Toss chicken tenders in the batter and allow to sit for at least half an hour before the next step.
Place remaining 2 cups of chicken breading in a container. Remove tenders from batter or “slurry” and gently dredge in the dry breading one at a time until all tenders are breaded.
Place fryer baskets in the oil and gently place each breaded tender in the grease and set a timer for 7 minutes.
Check tenders to ensure internal temperature of 165 F. is reached and allow to drain on a wire rack or on paper towels to absorb as much excess grease as possible.
