Chicken And Waffle Crisps

• 1-1/2 pound Chicken Tenderloins (tenders)
• 2/3 cups All-purpose Flour
• 1 teaspoon Salt
• 3 Tablespoons Canola Or Vegetable Oil
• 1 Batch Homemade Or Store-bought Waffle Batter, Enough For 4 To 6 Servings
• Maple Syrup, Butter Or Jelly, For Dipping (optional)

1. Preheat your waffle maker. Rinse off each chicken tender and pat dry with a paper towel to remove excess moisture. Place the chicken tenders on a cutting board, cover with plastic wrap and pound lightly with the flat side of a meat mallet. Flatten each piece to the same even thickness.
2. Mix flour and salt in a medium bowl and dredge the chicken in it. Shake off the excess flour.
3. Heat the oil in a nonstick skillet over medium heat. Add chicken tenders to the skillet and cook for about 3 minutes per side, until they are golden brown and fully cooked (165u0b0F). Set aside.
4. Spray the waffle iron top and bottom sections with non-stick cooking spray. Prepare your waffle batter, and then dip each chicken piece into it and immediately place into one of the sections of a heated waffle maker. Close the lid and wait for the waffle crisps to cook, usually about 2-3 minutes. Remove the waffle crisp and dip in maple syrup, butter or jelly. Enjoy!

chicken, allpurpose, salt, canola or vegetable oil, batch, maple syrup

Taken from tastykitchen.com/recipes/breakfastbrunch/waffles/chicken-and-waffle-crisps/ (may not work)