Chicken Waffle Sandwich can be made If you want to impress your dinner guests in the most delicious way! The chicken is insanely crispy on the outside with a slightly gooey flavorful glaze. The texture of hot chicken and cold coleslaw is exquisite.
I worked at a small Southern restaurant in Washington, DC. I was the bartender, not the chef there, but I learned a lot from the chef during my stay. One thing I learned was chicken and waffles. I’m not from the South, so I’ve never heard of this combination. When I worked my first branch shift, about 80% of the guests ordered it. I thought I’d give it a try!
The combination of salty, crunchy chicken and sweet, crunchy waffles is one of the best combinations on the planet. One of the hardest things to explain, trust me. very good. This dish is usually served on waffles with a large amount of fried chicken and dusted with powdered sugar. I arranged it a little using shredded chicken breast. A fried breast fits perfectly between two waffles and makes a great breakfast sandwich!
If you are a burger and sandwich fan then you must know about Chick-fil-A Sandwich Nutrition Value with their Variety.
Chicken Waffle Sandwich Recipe
For The Crispy Chicken
- 1/3 cup buttermilk
- 3/4 teaspoon hot sauce
- 1/4 teaspoon granulated sugar
- 1/4 teaspoon granulated onion
- kosher salt
- 1 pound chicken tenders
- vegetable oil for frying
- 1 cup all-purpose flour
- 1 teaspoon smoked paprika
- freshly ground black pepper
- bread crumbs 1 1/2 cups
- 1 and 1/2 tablespoons ancho chili powder
- 2 eggs
Spicy Maple Butter
- 1 stick of salted butter (softened)
- 3 tablespoons maple syrup
- 3 tsp hot sauce1/4 teaspoon cayenne pepper
- 2 tablespoons vegetable oil
- 3/4 teaspoon of pure vanilla essence
- 2 eggs
- 1 1/4 cups buttermilk
- 1/2 cup seltzer
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup chopped green onions
- cooking spray
- 2 tomatoes, thinly sliced
Make The Chicken – Chicken Waffle Sandwich
In a small bowl, whisk together the buttermilk, hot sauce, granulated garlic, granulated onion, and 3/4 teaspoon kosher salt. Place chicken in a resealable plastic bag and pour in a buttermilk marinade. Refrigerate for at least 2 hours or overnight.
Preheat oven to 200 degrees Fahrenheit and place 2 baking sheets with wire racks up. Preheat the waffle maker. Add 1 inch of vegetable oil to a large cast iron skillet and heat to 350 degrees Fahrenheit with a deep fryer thermometer.
Place the flour in a casserole dish and season with paprika, salt, and pepper. Add chili powder, salt, and pepper to taste. Beat the eggs on another plate.
Remove the chicken from the marinade and drain the excess water. Coat chicken with flour, egg, and finally bread crumbs. Cook the chicken in batches, being careful not to overfill the pan. Bake until golden brown and an instant-read thermometer inserted in the center registers 160 degrees Fahrenheit, 3 to 4 minutes per side. Remove to the prepared baking sheet and warm in the oven.
Make Spicy Maple Butter
Chicken Waffle Sandwich
In a bowl, combine butter, maple syrup, hot sauce, and cayenne pepper. Make waffles: In a medium bowl, combine vegetable oil, vanilla, and eggs. Stir in buttermilk and seltzer. In another bowl, whisk together the flour, sugar, baking soda, and fine salt. Add to wet ingredients and stir until smooth. Stir in scallions.
Coat the waffle maker with cooking spray. Pour part of the batter and bake until golden brown, 4-6 minutes. Place the waffles on the other baking sheet and keep them warm in the oven while you prepare the rest.
Assemble The Sandwiches
Liberally coat each waffle with maple butter. Place the tomato slices on the waffles and then the crispy chicken. Place another waffle on top to seal the deal.
Talking about sandwiches a question that may arise is Is Grilled Cheese Healthy and Its Nutrition Facts?
Ingredients Substitutions – Chicken Waffle Sandwich
The purpose of this guide to common alternatives is to give you the freedom of flexibility: go off-road with suboptimal ingredients instead of rushing to the store (or throwing away recipes). The final look, taste, and texture can change (especially when baking), but when you combine these suggestions with your intuition and taste buds, you’ll end up with something even better than the original recipe. See the end of this guide for tips on replacing baked goods, dairy and eggs, and herbs and spices.
All-Purpose Flour: For 1 cup, mix ½ cup bread crumbs with ½ cup plain flour.
Allspice: For 1 teaspoon, combine 3/4 teaspoon of ground cinnamon, a pinch of ground cloves, and a pinch of ground nutmeg.
Apple cider vinegar: Lemon juice, plain rice vinegar, or white wine vinegar.
Baking Soda (Double Action): For 1 teaspoon, mix 1/2 teaspoon tartar cream with 1/4 teaspoon baking soda.
Baking Soda: Use 3 teaspoons of baking soda for every 1 teaspoon.
Balsamic Vinegar: For 1 tablespoon, mix 1 tablespoon white vinegar with 1/2 teaspoon granulated sugar, brown sugar, or honey.
Basil: tarragon, oregano, or thyme. Note: Use 1 teaspoon of dried herb for 1 tablespoon of the fresh herb.
Bread: shredded crackers, shredded pretzels, or shredded potato chips. Or, for ½ cup of crumbs, grind 1 slice of bread in a food processor.
Brown sugar (light and dark): turbinado or muscovado sugar. Or for 1 cup, mix 1 cup of granulated sugar with 2-3 tablespoons of molasses. (The resulting baked goods will be crunchier and sweeter.)
Butter: Any Baking: Greek yogurt, applesauce, or oil. Do not bake canola, vegetable, olive, coconut, or ghee.
Buttermilk: All Baking: For 1 cup, combine 1 cup whole, semi-skimmed, or skim milk with 1 tablespoon of lemon juice or white wine vinegar or white wine vinegar. Non-bake items like mashed potatoes, salads, and coleslaw dressings: Mix plain yogurt, sour cream, or kefir with enough milk or water to create a creamy consistency that is easy to pour.
All-purpose flour: For 1 cup, measure out 1 cup of all-purpose flour, remove 2 tbsp and replace with 2 tbsp cornstarch.
Cardamom (powder): Half of the ground cinnamon or ground cloves.
Cayenne Pepper: Double the amount of crushed red pepper flakes.
Cheddar: Colby Jack, Monterey Jack, Fontina, or Mozzarella.
Chevre (fresh goat cheese): fresh cheese or mascarpone tossed with a little yogurt.
Chicken Soup: Vegetable or beef broth. Or use water seasoned with a little soy sauce, bouillon cubes or bouillon granules, or plain water if the recipe calls for less than 1 tablespoon.
Chili powder: For 1 tbsp, combine 1 tsp ground paprika, 1 tsp ground cumin, 1/2 tsp onion powder, 1/2 tsp garlic powder, and pinch cayenne pepper (optional).
Along With That
Chicken Waffle Sandwich
Coriander: parsley, basil, or a combination of both. Note: Use 1 tsp dried herb for 1 tbsp fresh herb.
Coconut Oil: All (Except Baking): Unsalted butter, avocado oil, nut oil, or extra virgin olive oil.
Coriander (powdered or whole): Cumin powdered or whole.
Cornstarch: Great for all substitutes including puddings, custards, sauces, and batters: For 1 tbsp, use 1-1½ tbsp arrowroot, 2 tsp potato starch, or 2 tsp rice flour.
Best for breading and frying: Use 3 tablespoons of flour for every 1 tablespoon.
Corn syrup (light and dark): All baked goods (except candy): honey, agave, brown rice syrup, cane syrup, maple syrup, or golden syrup. Alternatively, for 1 cup of light corn syrup, you can combine 1 cup of sugar with ¼ cup of hot water.
For confectioners: brown rice syrup or golden syrup.
Tartar: lemon juice.
Cream cheese: Neufchâtel. Alternatively, mix pureed and pureed cottage cheese or ricotta with a pinch of salt and a squeeze of lemon. (These cheeses do not contain the stabilizers found in cream cheese, so curdling may occur.)
Fresh cream: sour cream or Greek yogurt.
Cumin (ground): taco seasoning, chili powder, or ground coriander.
Dijon Mustard: Spicy brown mustard, honey mustard, or stone-ground mustard. Alternatively, for 2 tablespoons, you can mix 1 tablespoon dry mustard, 1 tablespoon mayonnaise, 1 teaspoon white vinegar, 1 teaspoon water, and a pinch of sugar.
Dutch Process Cocoa Powder: For 3 tbsp, mix 3 tbsp natural cocoa powder and 1/8 tsp baking powder.
FAQs – Chicken Waffle Sandwich
Chicken and waffles are my absolute favorite brunch and briner dishes for breakfast and dinner. If you’ve never had it (like my husband did before meeting me), you’re probably wondering, “Do chicken and waffles go together?” And what can I say, yes? As if you didn’t know, darling.
This indulgent combination is well-known in the American South today, a breakfast-dinner mashup for Pennsylvania Dutch country, where waffles were sometimes topped with pulled chicken, and supper clubs for musicians who love it. has its roots in Harlem, which created the Arrive late for dinner and early for breakfast.
Frankly, waffles are delicious, but not healthy. They’re usually made with ingredients nutritionists tell you to limit, such as white flour, butter, and lots of sugar. For example, the IHOP Belgian Waffle has 590 calories, 29 grams of fat, and 17 grams of sugar.
Conclusion – Chicken Waffle Sandwich
You must try this Chicken Waffle Sandwich Recipe and let m know if you like it which I am sure you will.
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