Chicken and Waffles Sandwich

Name: Chicken and Waffles Sandwich
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 Chicken Thigh; 1 Cup Buttermilk; 1 Large Egg; 1 Cup All-Purpose Flour; 1/2 Cup Cornstarch; 1 Tsp Paprika; 1 Tsp Garlic Powder; 1 Tsp Onion Powder; 1/2 Tsp Cayenne Pepper; 1 Tsp Sea Salt; 1/2 Tsp Black Pepper; Vegetable Oil - For Frying; 4 Slice Dill Pickle; 4 Slice Cheddar Cheese; 1/2 Cup Maple Syrup; 1 Tsp Hot Sauce; 1 Tbsp Butter

Prep: 30 min Cook: 20 min Total: 50 min Serves: 4 110 views

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Handhelds Lunch Sandwich

Crispy, seasoned chicken meets warm, fluffy waffles in this mouthwatering sandwich that takes comfort food to the next level. The combination of savory cheddar and zesty dill pickles adds a delightful twist, while a drizzle of sweet maple hot sauce brings everything together in perfect harmony. Perfect for brunch gatherings or a cozy weeknight dinner, this dish is sure to please both the young and young-at-heart, leaving everyone craving just one more bite.

Ingredients

4 Chicken Thigh (or Chicken Breasts)
1 Cup Buttermilk
1 Large Egg
1 Cup All-Purpose Flour
1/2 Cup Cornstarch
1 Tsp Paprika
1 Tsp Garlic Powder
1 Tsp Onion Powder
1/2 Tsp Cayenne Pepper
1 Tsp Sea Salt
1/2 Tsp Black Pepper
Vegetable Oil - For Frying
4 Slices Dill Pickle
4 Slices Cheddar Cheese
1/2 Cup Maple Syrup
1 Tsp Hot Sauce
1 Tbsp Butter
8 Chaffles

Directions

Place the chicken in a bowl with the buttermilk and let it marinate for at least 30 minutes, or refrigerate for up to 4 hours.
Whisk the egg into the buttermilk and chicken mixture.
In a shallow bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt and pepper.
Remove each piece of chicken from the buttermilk, allowing the excess to drip off. Press firmly into the seasoned flour mixture until generously coated.
Heat about 1½ inches of oil in a deep skillet to 350°F (175°C). Fry the chicken for about 5–7 minutes per side, depending on thickness, until deeply golden and the centre reaches 165°F (74°C). Transfer to a wire rack.
Meanwhile, toast or cook the waffles until golden and crisp. Lightly brush them with butter.
Add the maple syrup, butter and hot sauce to a small saucepan. Warm over low heat until the butter melts and the sauce is smooth.
Place a crispy chicken piece on one waffle. Add cheddar while the chicken is hot if using, followed by a few dill pickle slices.
Drizzle the chicken generously with the warm hot maple sauce.
Top with a second waffle and serve immediately with extra maple sauce for dipping.