![CHICKEN TONIGHT](https://cdn.magzter.com/1394806019/1678883101/articles/XNDv4tgTv1680516238325/CHICKEN-TONIGHT.jpg)
Grand Prize
Sweet & Spicy Chicken with Pumpkin Waffles Whether you’re indulging for brunch or dinner, these chicken and waffles do it all. The Sriracha syrup adds a special touch, but maple syrup would do the trick, too.
CC Trisha Kruse, Eagle, ID
Prep: 35 min. • Cook: 35 min.
Makes: 6 servings
1 tsp. salt
1 tsp. onion powder
1 tsp. smoked paprika
12 chicken tenderloins (about 1 1/2 lbs.)
12 bacon strips
1/3 cup packed brown sugar
1 Tbsp. chili powder
WAFFLES
1 cup self-rising flour
2 tsp. pumpkin pie spice
1/4 tsp. salt
1/4 tsp. chili powder
1 cup buttermilk
1/4 cup packed brown sugar
1/4 cup canned pumpkin
2 tsp. canola oil
1 large egg, room temperature
SRIRACHA SYRUP
1 cup maple syrup
2 Tbsp. butter
2 to 4 tsp. Sriracha chili sauce
1. Preheat oven to 375°. In a bowl, mix salt, onion powder and paprika; sprinkle over chicken tenders. Wrap each tender with a strip of bacon; tuck ends under. In another bowl, mix brown sugar and chili powder. Roll each wrapped tender in sugar mixture, pressing to adhere.
2. Place a wire rack over a foil-lined baking sheet; place chicken on rack. Bake until chicken is cooked and bacon is crisp, 20-25 minutes.
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