It’s National WAFFLE Day! Here’s How to Make a Fried Chicken Waffle Sandwich!

Everyone knows that fried chicken and waffles are one of food’s greatest marriages. And, of course, sandwiches are indisputably amazing. Luckily for you, our friends over at Food Steez have given us the gift of fried chicken, sandwiched by waffles.

Build your sandwich starting with one waffle corner topped with lettuce, fried chicken, tomato, avocado, bacon, and honey mustard. Make as many as desired and enjoy!

Fried Chicken Waffle Recipe:

2 cups all-purpose flour
¼ cup light-brown sugar
1 teaspoon baking soda
2 teaspoons freshly cracked black pepper
3 large eggs, room temperature
1 ½ teaspoons baking powder
½ teaspoon salt
⅓ cup unsalted butter, melted and cooled
2 cups buttermilk, room temperature
6 slices bacon, cooked and crumbled
1 cup cheddar cheese, shredded
cooking spray, for waffle iron
1 pound chicken breast cutlets, cut in half
1 tablespoon hot sauce
1½ cups all-purpose flour
1½ cups buttermilk
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon black pepper
canola oil for frying
1 avocado
iceberg lettuce 1 tomato honey mustard

For the waffles: Preheat waffle iron. In a large bowl stir together the flour, brown sugar, baking soda, baking powder, salt and black pepper. Make a well in the center of the bowl and set aside. Crack the eggs into a small bowl and whisk together. Pour into the center of the dry ingredients. Add the melted butter and buttermilk. Using a wooden spoon, stir the waffle batter until just combined. It should be sightly lumpy. If the batter appears to be too thick, add a splash of buttermilk and stir until pouring consistency is reached.

Fold in the cooked chopped bacon and shredded cheddar cheese. Lightly grease the waffle iron with cooking spray or melted butter. Pour in about ½ cup batter in each waffle cavity depending on the size of your waffle iron. Cook until the waffles are golden brown and crispy. We suggest about 4 to 6 minutes. Place the cooked waffles on a cooling rack and let sit for a few minutes. Continue cooking until all the batter is used up.

For the fried chicken: Place the chicken in a large bowl. Cover with buttermilk and add the hot sauce. Toss together until evenly mixed and all the chicken is submerged in the buttermilk. In a shallow dish combine the flour, salt, cayenne pepper, garlic powder, and black pepper. To coat the chicken, grab a piece from the buttermilk bowl, slightly drain off, and throw into the flour. Coat the chicken with flour on both sides.

Return to the buttermilk bowl (with the rest of the chicken) and coat both sides. Place the chicken back into the flour, once more, and coat both sides (Yeah we’re double dipping!). Lay the coated chicken on a rack placed over a baking sheet. Repeat in this process until all the chicken is coated. Allow the coated chicken to rest for at least 10 minutes, this will allow the fry to dry a bit and stick to the chicken. In the meantime, heat about 2 inches of oil in a heavy duty pan, such as a cast iron skillet. Once the oil is hot, fry the chicken in batches. Cook for about 5 minutes on the first side, turn over once golden brown and crispy, continue to cook for another 4 minutes on the other side. Drain the chicken and place on a separate rack set over a baking sheet. You can keep the cooked chicken warm in a 200°F oven until all the chicken is fried and you’re ready to serve!


(Source:  Indulgence on YOUTUBE)