Ingredients

• 8 of chicken tender
• 240 mL of buttermilk1 cup of buttermilk
• 1 tablespoon of kosher salt
• 1 teaspoon of McCormick® Smoked Paprika
• 1 tablespoon of McCormick® chili powder
• 1 tablespoon of McCormick® Onion Powder
• 1 tablespoon of McCormick® Garlic Powder
• 0 of vegetable oil
• 190 g of all purpose flour1 ½ cup of all purpose flour
• 30 g of cornstarch¼ cup of cornstarch
• 2 teaspoon of baking powder
• 2 teaspoon of freshly ground black pepper
• 2 of large egg
• 80 mL of milk⅓ cup of milk
• 300 mL of Frank’s® RedHot® Sauce1 ¼ cup of Frank’s® RedHot® Sauce

Instructions

1. Marinate the chicken: In a medium bowl, combine the chicken tenders, buttermilk, 1 tablespoon salt, McCormick® Smoked Paprika, McCormick® Chili Powder, 1 tablespoon McCormick® Onion Powder, and 1 tablespoon McCormick® Garlic Powder. Mix until the chicken is well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, up to overnight.
2. Make the slaw: In a medium bowl, toss together the red and green cabbage, maple syrup, apple cider vinegar, salt, black pepper, and red pepper flakes. Cover the bowl and refrigerate for 30–60 minutes.
3. Make the waffles: Preheat a waffle iron according to the manufacturer’s instructions. Preheat the oven to 200°F (95°C).
4. In a medium bowl, whisk together the waffle mix, water, and melted butter until smooth.
5. Ladle the batter into the waffle iron and cook until golden brown. Remove and cut the waffle in half. Repeat with the remaining batter; you should have 4 full waffles. Keep warm in the oven until ready to serve.
6. Fry the chicken: Fill a medium pot halfway with vegetable oil. Heat over medium heat until the temperature reaches 350°F (180°C).
7. In a medium bowl, whisk together the remaining 2 teaspoons salt, 2 teaspoons McCormick® Onion Powder, 2 teaspoons McCormick® Garlic Powder, the flour, cornstarch, baking powder, and black pepper.
8. In a separate medium bowl, whisk together the eggs and milk until smooth.
9. Remove the marinated chicken from the refrigerator. Toss the tenders in the flour mixture until fully coated. Coat in the egg mixture, then again in the flour mixture.
10. Working in batches to avoid overcrowding the pot, fry the chicken in the hot oil until golden brown and the internal temperature reaches 165°F (75°C), about 8 minutes. Transfer to a paper towel–lined plate to drain.
11. Add the Frank’s® RedHot® sauce to a medium bowl. Toss the chicken in the sauce until fully coated.
12. Assemble the tacos: Place a chicken tender on a waffle half. Top with the slaw, green onions, and a drizzle of maple syrup. Secure with a skewer, then repeat with the remaining ingredients. Serve warm.
13. Enjoy!