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Chicken And Waffle Tacos


for 8 tacos

Fried Chicken

  • 8 chicken tenders
  • 1 cup buttermilk (240 mL)
  • 1 tablespoon kosher salt, plus 2 teaspoons, divided
  • 1 teaspoon McCormick® Smoked Paprika
  • 1 tablespoon McCormick® chili powder
  • 1 tablespoon McCormick® Onion Powder, divided, plus 2 teaspoons
  • 1 tablespoon McCormick® Garlic Powder, divided, plus 2 teaspoons
  • vegetable oil, for frying
  • 1 ½ cups all purpose flour (190 g)
  • ¼ cup cornstarch (30 g)
  • 2 teaspoons baking powder
  • 2 teaspoons freshly ground black pepper
  • 2 large eggs
  • ⅓ cup milk (80 mL)
  • 1 ¼ cups Frank’s® RedHot® Sauce (300 mL)


  • 1 ½ cups shredded red cabbage (150 g)
  • 1 cup shredded green cabbage (100 g)
  • 2 tablespoons maple syrup
  • ⅓ cup apple cider vinegar (80 mL)
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon red pepper flakes


  • 3 cups waffle mix (375 g)
  • 2 ¼ cups water (540 mL)
  • 2 tablespoons unsalted butter, melted

For Garnish

  • scallion, sliced
  • maple syrup

Nutrition Info

  • Calories 782
  • Fat 15g
  • Carbs 83g
  • Fiber 33g
  • Sugar 17g
  • Protein 73g

Estimated values based on one serving size.


  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!
Chicken And Waffle Tacos