Fried Chicken and Cheddar-Scallion Waffle Sandwich


This is a really in depth recipe since you are making the fried chicken and waffles from scratch, but I promise you this is more than worth the wait and all of the ingredients it takes to make it. Chicken and waffles is a pretty popular dish, but this is definitely a variety that you don't want to miss trying out.

Fried Chicken and Cheddar-Scallion Waffle Sandwich
Source: The Candid Appetite
Servings: 5
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    For the fried chicken:
    • 5 boneless, skinless chicken thighs
    • 1 1/2 cups buttermilk
    • 1 tbsp. hot sauce
    • 1 cup all-purpose flour 
    • 1 tsp. salt
    • 1 tsp. black pepper
    • 1 tsp. cayenne
    • 1 tsp. garlic powder
    • canola oil for frying 
    for the cheddar scallion waffles:
    • 2 cups all-purpose flour
    • 1/4 cup light brown sugar
    • 2 tsp. pepper 
    • 1 1/2 tsp. baking powder
    • 1 tsp. baking soda
    • 1/2 tsp. salt
    • 3 eggs, at room temperature 
    • 1/3 cup butter, melted and cooled
    • 2 cups buttermilk, at room temperature
    • 6 slices bacon, cooked and crumbled 
    • 1 cup shredded cheddar cheese
    • 5 green onions, thinly sliced 
    for the mustard maple sauce:
    • 1/4 cup real maple syrup
    • 3 tbsp. yellow mustard
    • 3 tbsp. spicy brown mustard 
    optional toppings:
    • tomato slices
    • lettuce 
for the fried chicken:
1. Place the chicken thighs a medium bowl. Add the buttermilk and hot sauce and mix to coat the chicken. Cover with plastic wrap and refrigerate for at least 30 minutes.
2. Line a large baking sheet with foil and place a wire cooking rack on top. Spray with non-stick cooking spray.
3. In a shallow dish, combine the flour, salt, pepper, cayenne, and garlic. Remove the chicken thighs from the buttermilk and dip into the flour. Return to the buttermilk mixture and then back into the flour to get a good, thick coating on the chicken. Once dipped through both twice, place the chicken on the prepared wire rack. Allow the chicken to sit for about 10 minutes to ensure the batter sticks.
4. Add canola oil to a deep skillet (or cast iron pan) over medium high heat. Gently place the chicken into the skillet and cook for 5 minutes before flipping and cooking an additional 4 minutes. Transfer the chicken to a paper towel to blot excess oil. (Chicken can be kept warm in a 200 degree oven while waffles are prepared.)
for the cheddar-scallion waffles:
1. Preheat the waffle iron. Preheat the oven to 200 degrees. (If not already preheated from chicken.)
2. In a large bowl, stir together the flour, brown sugar, baking powder, baking soda, salt and pepper.
3. Crack the eggs into a small bowl and whisk together. Then pour into the center of the flour mixture. Add the melted butter and buttermilk and stir with a wooden spoon. The mixture should be lumpy, but no clumps of flour should remain. Gently stir in the crumbled bacon, cheddar cheese and green onions.
4. Spray the waffle iron with non-stick cooking spray. Scoop batter onto the waffle iron and cook until golden brown. (I use the waffle plates for a Cuisinart Griddler. For 4 waffles, I used a little less than 1/2 cup of batter and cook for 5 minutes before flipping them and cook for 2 more minutes.)
5. Transfer the waffles to the preheated oven until all waffles are cooked.
for the maple mustard sauce:
1. Whisk together the maple syrup with the yellow mustard and spicy brown mustard.
to assemble the sandwich:
1. Place lettuce and sliced tomato onto one of the waffles. Top with a piece of fried chicken. Brush the maple mustard sauce on top and then place another waffle on top, creating a sandwich. Slice in half on the diagonal. Hold together with toothpicks if serving for a crowd.

You know you want one of these!

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