CHICKEN AND WAFFLE SANDWICH
This is a fast way to make a sandwich with the right ingredients and kitchen electronics. Use your own favorite waffle recipe and favorite sauce for a savory waffle chicken sandwich. You'll need a Dash® waffle iron and air fryer. Serve with curry ketchup and spinach if you like.
Provided by thedailygourmet
Time 45m
Yield 5
Number Of Ingredients 12
Steps:
- Mix flour, baking powder, salt, garlic, and seasoning in a large bowl; set aside. Beat milk, eggs, and melted butter together in a separate bowl. Pour milk mixture into the flour mixture; beat until blended. Fold in Cheddar cheese.
- Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
- Air fry chicken for 7 minutes. Turn chicken pieces and cook for another 6 minutes.
- Meanwhile, preheat the oven to 200 degrees F (95 degrees C). Preheat a waffle iron according to manufacturer's instructions. Spray waffle iron with nonstick cooking spray.
- Ladle 3 tablespoons batter on the waffle iron. Cook until waffle is golden brown and the iron stops steaming, about 5 minutes. Place on a lined baking sheet and keep warm in the oven. Repeat with remaining batter.
- Assemble waffle and chicken sandwiches once all the waffles are cooked.
Nutrition Facts : Calories 566.8 calories, Carbohydrate 46.2 g, Cholesterol 226 mg, Fat 21.1 g, Fiber 3 g, Protein 46.1 g, SaturatedFat 11 g, Sodium 1808.2 mg, Sugar 5.4 g
NASHVILLE HOT CHICKEN AND WAFFLE SANDWICH
When you want to impress dinner guests in the most delicious way, try this hot chicken waffle sandwich! The waffle is tender and slightly sweet, which balances the spiciness from the chicken perfectly. The chicken is insanely crunchy on the outside with a slightly sticky, spicy glaze. The hot chicken and cold crunch of the slaw is perfect.
Provided by NicoleMcmom
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 1h45m
Yield 4
Number Of Ingredients 18
Steps:
- Begin preparing chicken: place chicken thighs in a medium bowl. Add buttermilk and hot sauce and stir to coat. Cover and refrigerate for at least 1 hour, or overnight.
- Prepare waffles: combine waffle mix, water, egg, and oil in a medium bowl; whisk until well combined.
- Preheat the oven to 250 degrees F (120 degrees C). Preheat a mini waffle maker according to manufacturer's instructions.
- Spray waffle maker with cooking spray. Cook waffles one at a time until golden brown. Place cooked waffles on a baking sheet and place in the oven to keep warm.
- Finish preparing chicken: heat 3 inches of oil to 350 degrees F (175 degrees C) in a deep cast iron skillet or Dutch oven.
- While oil heats, combine flour, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper in a shallow dish.
- Remove chicken thighs from the buttermilk mixture one at a time and allow excess to drip off. Coat chicken lightly in flour mixture and shake off any excess. Repeat the process once more, dipping chicken back in the buttermilk mixture and flour mixture, and shaking off any excess. Place chicken on a wire rack set inside a rimmed baking sheet. Repeat to coat remaining chicken.
- Fry 2 chicken thighs at a time in the hot oil until an instant-read thermometer inserted into the center reads 170 degrees F (77 degrees F), turning 2 to 3 times, about 8 minutes per batch. Drain chicken on a clean wire rack set inside a paper towel-lined baking sheet.
- Combine remaining paprika, garlic powder, salt, and pepper with cayenne pepper and brown sugar in a medium bowl. Carefully whisk in 1 cup of the hot frying oil. Brush each fried chicken thigh with the spicy oil mixture.
- Stir maple syrup into the remaining spice mixture.
- Place 1 piece of chicken on a waffle and top with 1/4 cup coleslaw. Drizzle with 2 teaspoons of the spicy maple mixture and place a second waffle on top. Repeat with remaining ingredients and serve immediately.
Nutrition Facts : Calories 989.6 calories, Carbohydrate 113.7 g, Cholesterol 142.6 mg, Fat 43.4 g, Fiber 6.5 g, Protein 37.6 g, SaturatedFat 9 g, Sodium 2386.7 mg, Sugar 15.8 g
HOTLANTA STYLE CHICKEN AND WAFFLE "SANDWICHES" WITH SPICY MAPLE MAYONNAISE
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 4 sandwiches
Number Of Ingredients 24
Steps:
- In a large bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the buttermilk, peanut oil, egg, and sugar. Mix well. Let the batter sit for 30 minutes before cooking the waffles.
- Preheat a waffle iron. Follow the directions on your waffle iron to cook the waffles accordingly- you will need at least 4 large size waffles to assemble the sandwiches. Once the waffles are golden, remove from the iron. Allow to cool and split them horizontally. Keep the waffles warm in a low oven, if necessary.
- Heat about 3-inches of peanut oil to 375 degrees F in a large enamel or cast iron Dutch oven.
- Place flour in a small bowl. In another bowl, mix panko and Cajun seasoning. In a third bowl, mix hot sauce, egg, and water. Remove the tough tendon from each tenderloin. Roll each tender in flour, then in egg mixture, then in panko mix. Fry immediately until the tenderloins are cooked through and golden brown, about 3 to 5 minutes. Season with salt and pepper, to taste. Set aside or keep warm in a low oven.
- In a medium bowl, mix mayonnaise, maple syrup, mustard powder, and horseradish.
- To assemble the sandwiches: Lay 1/2 of the waffle bottom on an ovenproof plate; top with the 3 chicken tenders, 3 slices of bacon, and 2 slices of Cheddar. Broil the sandwich for a few minutes until the cheese melts. Spread about 3 tablespoons of the maple mayonnaise on the top waffle, and place on the sandwich.
SMOTHERED CHICKEN WAFFLE SANDWICH
Provided by Trisha Yearwood
Categories main-dish
Time 55m
Yield 5 sandwiches
Number Of Ingredients 18
Steps:
- For the smothered chicken: Melt the butter in a medium saucepan over medium-high heat. Add the Cajun seasoning and scallions and cook, stirring, 1 minute. Add the flour and cook, stirring, 1 minute more. Whisk in the chicken broth and milk and bring to a simmer, whisking often, then simmer until thickened, about 2 minutes. Add the shredded chicken and stir until hot. Season with salt and a generous amount of black pepper, then add a few shakes of hot sauce. Keep warm or reheat before serving.
- For the waffles: Preheat a waffle iron on the hottest setting.
- Whisk the flour, sugar, baking powder and salt together in a bowl. In another large bowl, whisk the sour cream, milk, butter and eggs together. Add the flour mixture to the wet ingredients and whisk until just combined.
- Spray the waffle iron with cooking spray and make the waffles according to the manufacturer's instructions.
- Cut or break the waffles in half (2 squares per sandwich) and fill evenly with the hot smothered chicken.
CHICKEN PARMESAN WAFFLE SANDWICH
Combination of two crowd favorites: fried chicken and waffles + chicken parmesan into one delicious sandwich.
Provided by Chanel L.
Categories Lunch/Snacks
Time 45m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 25
Steps:
- Waffle Instructions:.
- Heat up waffle iron.
- Combine all dry ingredients (flour, baking soda and spices) in one bowl and all wet ingredients (eggs, buttermilk and melted butter) in another bowl and mix well.
- Slowly add wet ingredients mix to dry bowl and whisk well.
- Shred and add the parmesan cheese and mix well.
- Pour batter on waffle iron to create your savory waffles.
- Fried Chicken Instructions:.
- Combine flour with all the spices in one bowl and combine buttermilk (with salt and pepper) and the chicken thigh into a seperate bowl.
- Let the buttermilk and chicken marinade for at least 30 minutes.
- Once finished marinating, shake the excess buttermilk off the chicken and dredge in seasoned flour.
- Add an inch of canola oil in a frying pan and heat to 350 degrees fahrenheit.
- Cook the chicken 7-8 minutes per each side (internal temperature 165 degrees farenheit.
- Sandwich Assembly Instructions:.
- Take fried chicken thigh and spread marinara sauce on top.
- Add shredded mozzarella and shredded parmesan.
- Turn broiler on and melt the cheeses on top of the chicken.
- Assemble the waffle sandwich, placing the chicken on top of one waffle, some fresh basil and the second waffle.
MANTASTIC FRIED CHICKEN AND WAFFLE SANDWICH
Here's a new take on chicken 'n' waffles-made better with beer, bacon, and bourbon. It's the ultimate manly man meal.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h30m
Yield 8
Number Of Ingredients 18
Steps:
- In 12-inch skillet, cook bacon over low heat 8 to 10 minutes, turning occasionally, until crisp. Drain on paper towels. Set aside.
- In 6-inch skillet, melt 1 tablespoon butter over medium heat. Cook onion in butter about 10 minutes, stirring frequently, until golden brown. Set aside.
- Between pieces of waxed paper or plastic wrap, place each chicken breast smooth side down; gently pound with flat side of a meat mallet or rolling pin until about 1/2 inch thick. Season chicken with salt and pepper.
- In shallow bowl, mix 3/4 cup Bisquick mix and 1/2 teaspoon chipotle powder. In another bowl, beat egg and remaining 1/2 teaspoon chipotle powder with fork. Dip chicken into egg mixture; coat with Bisquick mixture.
- In 12-inch nonstick skillet, heat 1/4 cup oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until chicken is no longer pink in center and coating is golden brown. Meanwhile, in 1-quart saucepan, heat maple syrup and 2 tablespoons butter to boiling. Remove from heat; stir in bourbon. Set aside.
- In medium bowl, stir waffle ingredients until blended. Pour slightly less than 2/3 cup batter onto center of hot waffle iron. Close lid of waffle iron. Bake about 5 minutes or until steaming stops. Carefully remove waffle. Repeat with remaining batter, making 8 waffle sections.
- To assemble: Place waffle section on plate; top with 3 slices bacon, 1 piece chicken, onion slices and another waffle section. Cut each sandwich in half, serve with syrup for dipping.
Nutrition Facts : Calories 540, Carbohydrate 49 g, Cholesterol 115 mg, Fat 5, Fiber 1 g, Protein 22 g, SaturatedFat 9 g, ServingSize 1 Sandwich, Sodium 950 mg, Sugar 20 g, TransFat 2 g
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- Make the fried chicken: In a 9-by-13-inch baking dish, combine the buttermilk and hot sauce. Add the chicken breasts and toss to coat. Marinate for at least 1 hour in the refrigerator (and up to overnight).
- In a large, shallow bowl, whisk the flour with the salt, pepper, baking powder and cayenne to combine.
- In a large, high-sided skillet (preferably cast iron), heat 2 inches of oil over medium heat until it reads 350°F on a thermometer. While the oil heats, remove each chicken breast from the buttermilk and shake off the excess. Dredge the chicken in the flour to coat well. Dip the chicken back into the buttermilk and then back into the flour mixture.
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- In a large skillet, over medium heat cook bacon until crispy. Remove to a paper towel lined plate.
- Place two slices of bacon on each of four waffles. Top each with two chicken breast tenders, drizzle with syrup, and top with remaining waffles.
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- Place the chicken in a large bowl. Cover with buttermilk and add the hot sauce, if using. Toss together until evenly mixed and all the chicken is submerged in the buttermilk. Cover with plastic wrap and place in the fridge for at least 30 minutes. If you don't have the time, this step is not crucial but it will help make the chicken tender and juicy.
- 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. Pat the flour into the chicken, 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. We're double dipping the chicken. Lay the coated chicken on a rack placed over a baking sheet. Repeat in this manner 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. Make into fried chicken and waffle sandwiches with bacon cheddar green onion waffles (recipe above) and layer with lettuce, sliced tomato, avocado, and maple mustard sauce (recipe follows). Enjoy!
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