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
FRIED CHICKEN AND WAFFLE SANDWICH BITES
Bite-size bacon, beer and bourbon...how could chicken 'n waffles get any better?
Provided by By Betty Crocker Kitchens
Categories Snack
Time 1h30m
Yield 16
Number Of Ingredients 15
Steps:
- In 12-inch skillet, cook bacon over low heat 8 to 10 minutes, turning occasionally, until crisp. Drain on paper towels. Set aside.
- Between pieces of waxed paper or plastic wrap, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick. Cut into 2-inch pieces. Season chicken with salt and pepper.
- In shallow bowl, mix 1/2 cup Bisquick mix and the chipotle powder. In another bowl, beat egg with fork. Dip chicken into egg mixture; coat with Bisquick mixture.
- In 12-inch nonstick skillet, heat 2 tablespoons oil over medium heat. Add chicken; cook 6 to 8 minutes, turning once, until chicken is no longer pink in center and coating is golden brown. Meanwhile, in another small bowl, stir together Maple-Bourbon Butter ingredients until smooth. Set aside.
- Heat waffle iron. In medium bowl, stir Beer Waffle ingredients until blended. Pour about 1 tablespoon batter onto center of each quarter of hot waffle iron. Close lid of waffle iron. Bake about 2 minutes or until steaming stops. Carefully remove waffles. Repeat with remaining batter, making 32 small waffles.
- To assemble: Place waffle section on plate; spread Maple-Bourbon Butter on waffle, top with 1 half slice bacon, 1 piece chicken, and another waffle section.
Nutrition Facts : Calories 160, Carbohydrate 11 g, Cholesterol 45 mg, Fat 2, Fiber 0 g, Protein 6 g, SaturatedFat 3 1/2 g, ServingSize 1 Sandwich, Sodium 320 mg, Sugar 2 g, TransFat 1/2 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
CRISPY CHICKEN AND WAFFLE SANDWICHES
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 29
Steps:
- Make the chicken: Whisk the buttermilk, hot sauce, granulated garlic, granulated onion and 3/4 teaspoon kosher salt in a small bowl. Place the chicken in a resealable plastic bag and pour in the buttermilk marinade. Refrigerate at least 2 hours or overnight.
- Preheat the oven to 200 degrees F and have 2 baking sheets with wire racks set on top. Preheat a waffle iron. Fill a large cast-iron skillet with 1 inch vegetable oil and heat to 350 degrees F on a deep-fry thermometer.
- Put the flour in a baking dish and season it with the paprika and salt and pepper. Put the panko in another baking dish and season it with the chile powder and salt and pepper. Beat the eggs in another dish.
- Remove the chicken from the marinade, allowing the excess to drip off. Dredge the chicken first in the flour, then in the eggs and finally coat with the panko. Fry the chicken in batches, being careful not to overcrowd the skillet, until golden brown and an instant-read thermometer inserted into the center reads 160 degrees F, 3 to 4 minutes per side. Remove to one of the prepared baking sheets and keep warm in the oven.
- Make the spicy maple butter: Mix the butter, maple syrup, hot sauce and cayenne in a bowl.
- Make the waffles: Whisk the vegetable oil, vanilla and eggs in a medium bowl until combined. Whisk in the buttermilk and seltzer. In another bowl, whisk the flour, sugar, baking soda and fine salt; add to the wet ingredients and whisk until smooth. Stir in the scallions.
- Coat the waffle iron with cooking spray. Pour in some batter and cook until golden, 4 to 6 minutes. Place the waffles on the other baking sheet and keep warm in the oven while you make the rest.
- For the sandwich build: Spread each waffle with a generous portion of the maple butter. Place some tomato slices on a waffle and then some of the crispy chicken. Top with another waffle to seal the deal.
MANTASTIC FRIED CHICKEN 'N' WAFFLE SANDWICH
From Betty Crocker. Sounds like a man-pleaser for sure with the beer waffles, onions, bacon and maple-bourbon syrup. I haven't tried the yet, but plan to soon.
Provided by under12parsecs
Categories Chicken
Time 1h30m
Yield 8 serving(s)
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 561, Fat 29.5, SaturatedFat 8.3, Cholesterol 104.8, Sodium 753.3, Carbohydrate 50.2, Fiber 1.2, Sugar 23.4, Protein 19.4
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.
QUICK FRIED CHICKEN AND WAFFLES
Keep the waffles warm in a 200-degree oven while making the chicken.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 55m
Number Of Ingredients 10
Steps:
- Whisk together eggs, 2 cups buttermilk, and butter. In another bowl, whisk together flour, baking powder, baking soda, and 3/4 teaspoon salt. Transfer 1 cup flour mixture to a shallow bowl; fold rest into wet ingredients. Preheat a Belgian-waffle iron; brush with oil. Pour in 1 cup batter; spread, leaving a 1/2-inch border. Cook until golden brown, 8 to 10 minutes. Repeat with remaining batter.
- Heat oil in a large skillet over medium-high. Season chicken with salt and pepper; dredge in reserved flour mixture. Shake off excess. Dip in remaining 1 cup buttermilk, then again in flour; repeat. Cook in batches until golden brown, 1 to 2 minutes a side. Transfer to a plate and serve, with waffles, butter, syrup, and hot sauce.
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.
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FRIED CHICKEN AND WAFFLE SANDWICHES - TODAY
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- 2. In a shallow dish, add the panko breadcrumbs and lightly crush with your hands to make them finer. In a second shallow dish, add the beaten eggs, buttermilk and oregano. In a third shallow dish, combine the flour, salt and pepper. Reserving one hand for the dry ingredients and the other for the wet ingredients, dredge the tenders in the seasoned flour, then the egg mixture, followed by the breadcrumb mixture.
- 3. Carefully lower the breaded tenders into the hot oil. Fry until golden, turning once, until cooked through, about 5 minutes. Check the internal temperature of the chicken with an instant read thermometer to make sure that it is at least 160º. Place the tenders on a paper towel-lined plate to drain off the excess oil.
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