One of my favorite ways of eating buttermilk fried chicken tenders. I’m going to bring it an up notch by topping them with grilled sweet peach syrup. If you have leftover sweet potatoes they can be used in this recipe or If you don’t have any leftovers you can simply bake sweet potatoes, steam, or microwave. You can cook them any way you want but just make sure the sweet potatoes are soft enough to mash so you can blend well in your waffle batter.
How to Make Gordon Ramsay Fried Chicken & Sweet Potato Waffles
You can make all the batter into waffles, then freeze any extra waffles that you did not use for another day of delightfulness! The chicken tenders are so crispy with the waffles so moist it makes a perfect combination and the grilled sweet peach syrup adds another layer of flavoring to the dish.
For Sweet Potato Waffles
Step 1. combine dry ingredients, In a mixing bowl.
Step 2. Then whisk together sweet potatoes in a medium bowl, melt the butter, vanilla, and eggs until blended. Then add in milk and resume to mix until well combined.
Step 3. Mixing sweet-potato mix into the flour mixture until blended. It’s all right for it to have a few lumps and bits of pieces of sweet potato in the mix.
Step 4. Set batter on a wire rack on a baking sheet pan and place in the oven to keep warm
Step 5. Lightly brush waffle iron grids with melted butter and heat the waffle maker to medium-high and.
Step 6. With Ladle place around 1/2 cup waffle batter to the center of waffle iron (do not overfill grids so not to overflowing), shut down the top of the iron, and cook once they stop steam stops and waffles are golden brown, should be about 4 minutes depending on your waffle iron or you can simply follow the make manufacturer’s instructions.
Step 7. As waffles are cooking place on a wire rack in the oven so they stay warm. Keep repeating the above steps with the remaining waffle batter.
For Fried Chicken Tenders
Step 1. Put the chicken tenders in a med-sized bowl and cover all check to the top with buttermilk. You need to make sure each piece of chicken is coated with buttermilk and let tenders sit and marinate for a minimum of an hour or overnight.
Step 2. Place the all-purpose flour in a med-sized bowl or baking pan add sea, ground black pepper with paprika. Blend well.
Step 3. Take the chicken tenders out the buttermilk out the chicken let them extra buttermilk to run off the tenders and then put them into the seasoned all-purpose flour. Fully coat each tender and lay them down on a dish until you are ready to start firing them.
Step 4. Place a large skillet on med heat with oil. Start by placing half the chicken tenders at a time into the pan or as much that is going to fit in your sized skillet but don’t overcrowd the pan.
Step 5. Continue firing on each side for about 5 minutes until they are totally cooked, and they have a good-looking golden-brown color.
Step 6. Put the fried chicken tenders on a wire rack in oven to drain any excess oil and keep hot until service.
For Peach Syrup
Step 1. Heat a stovetop grill or outdoor grill to medium-high. Coat peach with spray cooking oil about two sprays per piece.
Step 2. Put cut peaches cut side down on to cook on the grill for about 3 minutes per side, or until grill marks are on each side of the peaches are somewhat softened.
Step 3. Combine the peaches in a large saucepan with water, cinnamon. And confectioners’ sugar Bring up to a boil. lower heat to simmer leave uncovered and continue cooking for 15 minutes.
Step 4. Mix the cornstarch and the cold water until smooth; steadily add to the peach mixture. Bring mix up to a boil; cook for additional 2 minutes continuously stirring or until thickened.
Check out Gordon Ramsay Chicken Parmesan
Gordon Ramsay Chicken Recipes
- Chicken Under a Brick with Herb GremolataHell’s Kitchen Brick Chicken recipe by Gordon Ramsay. You’ll first need to prepare the whole chicken by spatchcocking, which is simply removing the chicken’s backbone. Then the chicken goes into a hot pan skin side down.
- Bone-In Chicken Breast with Andouille Sausage Potato HashHell’s Kitchen Bone-In Chicken Breast recipe by Gordon Ramsay. The meat is completely exposed to the heat, could turn leathery and tough as it dries out during cooking. I love this recipe for it’s nicely browned crispy skin, which adds flavor, textural and, contrast any dish.
- Roast Chicken with Chickpea StuffingHell’s Kitchen Roast Chicken with Chickpea Stuffing recipe by Gordon Ramsay. Place the tarragon and butter under the skin, this keeps the breast moist as it cooks. The flavors of the stuffing gets absorbed into the chicken meat as the juices circulate evenly during cooking.
- Chicken Fricassee, with Mushrooms in White SauceHell’s Kitchen Chicken Fricassee, with Mushrooms in White Sauce recipe by Gordon Ramsay. Chicken Fricassee is French comfort food, made with wild mushrooms in a smooth white sauce. It’s served with herb sautéed potatoes.
- Gordon Ramsay Butcher Chicken Guide: Cutting, Cooking, and CravingThere was a time that supermarkets sold only one or two types of chicken, but these days your chicken buying options at supermarkets are seemingly unlimited. Should you buy a whole chicken or specific chicken parts such as breasts, legs, wings, or thighs? The whole chicken will be cheaper on a per-pound basis but will require more work in terms of butchering. Is the convenience of pre-cut chicken worth paying more?