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Chicken & Waffle Fries with Honey Dijon Syrup

Chicken & Waffle Fries {with Honey Dijon Syrup}

Libby with Lemony Thyme
Prep Time 1 hr
Cook Time 15 mins
Total Time 1 hr 15 mins
Servings 4


For the chicken tenders...

  • 2 boneless skinless chicken breasts cut into strips
  • 1 cup buttermilk
  • 1 cup panko bread crumbs
  • 1/2 corn flake crumbs
  • salt & pepper
  • 1 cup canola or peanut oil for frying

For the waffle fries...

  • 1 20 oz. pkg. shredded hash brown potatoes
  • 1 small onion grated
  • 2 jalapenos fine diced
  • 4 Tbl. butter melted
  • 1/2 tsp. salt
  • 1/2 tsp. pepper

For the honey Dijon syrup...

  • 1/8 cup honey
  • 1/8 cup Dijon mustard
  • 2 Tbl. olive oil
  • 1/8 tsp. cayenne pepper


For the chicken tenders...

  • Cut chicken breasts into strips and soak in buttermilk for one hour in refrigerator.
  • Heat oil in skillet to 375 degrees.
  • Combine panko and corn flake crumbs, then dip chicken strips, coating completely.
  • Fry 3 strips at a time, turning once, until done. Recommended internal temp. is 165 degrees, although we cook to less and let rest and rise to temp.

For the waffles...

  • Heat waffle iron to high and coat with canola oil.
  • Working in batches, combine 2 cups of shredded potatoes, with 1/2 shredded onion, and 1 fine diced jalapeno pepper at a time. Lay on a non-terry kitchen towel, then roll and squeeze out excess liquid.
  • Add melted butter and seasoning, then mound onto oiled waffle iron, spreading slightly. Cook on high until nicely browned, about 15 minutes. Wait at least 5 minutes before checking.

For honey Dijon syrup...

  • Whisk all ingredients and pour over chicken and waffles.