Birch Benders Classic Recipe Pancake and Waffle Mix
Salt and Pepper
Rinse and pat dry chicken tenders, and line or grease a baking sheet.
Preheat oven to 375°F.
Combine 1 cup Birch Benders with spices, transfer to a large zip-top plastic bag. Place 1 cup Birch Benders in a shallow dish or pie plate. Whisk egg, place in an additional shallow dish.
Coat chicken tenders in Birch Benders, then egg, and then transfer to the zip top bag.
Tightly seal zip top bag, carefully pressing out any excess air. Shake to fully coat chicken.
Transfer tenders to baking sheet, place in oven. Bake 15-20 minutes, until the internal temperature reaches 155-165°F.
While chicken bakes, make the waffles by combining 2 cups Birch Benders with water and oil, and cook according to your waffle maker's directions.
Let chicken rest a few minutes once it comes out of the oven.
Make the white gravy by melting butter in a saucepan. Once butter melts and bubbles, add remaining 1/8 cup Birch Benders. Whisk and let cook a few moments, until golden. Whisk in salt and a generous amount of pepper. Add milk, a cup at a time, whisking constantly, until evenly thickened.
Arrange waffles and chicken to serve as desired, top with gravy, syrup and hot sauce. Garnish with parsley and scallion if desired.
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