CHICKEN TONIGHT

These dinners are winner-winners! Twelve home cooks fried, braised and baked the beloved bird all the way to the top.

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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.