Chicken & Waffle Sandwiches

by - 5:00 AM

I'm a sucker for Southern food. And I'm a sucker for breakfast foods. Prime example: Chicken and waffles. If you've never had it, trust me, it's divine. My first experience of it was in Atlanta at Gladys Knight's restaurant. I mean, I'm pretty sure by doing it right the first time I ruined myself for any other chicken and waffle experiences. 
The best and only way to recreate the experience: make it yourself. And if you can, take it one step further.

Imagine this. Thinly sliced chicken breasts, buttermilk battered and then fried. Placed in between two fluffy waffles, with the works. Lettuce, tomatoes, bacon, and cheese,

I cheated and used store bought waffles. Not the frozen ones though! These babies. If you don't have a waffle maker or just don't feel like mixing up a waffle batter, these are perfect.

The next piece, the main piece, of this sandwich is the fried chicken. Thinly butterflied chicken breasts, cut into waffle sized pieces. Soaked in buttermilk for 30 minutes, then powdered in flour, dredged back into the buttermilk and then back into the flour. Doing it twice ensures the crispiest fried chicken. Fry in small batches until golden brown.

Meanwhile, you want to place the waffles onto a baking sheet. Top the waffles with cheese and place them under the broiler for a few minutes until the cheese is melted and the waffles are toasty. Then begins your epic sandwich making.

Chicken & Waffle Sandwiches
Ingredients (4 sandwiches)
    For the fried chicken
    • 1-2 boneless, skinless chicken breasts thinly sliced/butterflied
    • 1.5 cups white flour or whole wheat flour (we used half and half)
    • 1/2 tsp cayenne pepper
    • 1/2 tsp garlic powder
    • 1/2 tsp salt
    • 1/2 tsp black pepper
    • 2 cups buttermilk
    For the Sandwiches
    • Store-bought or fresh waffles
    • lettuce or spinach
    • cheese
    • bacon strips, cooked
    • tomatoes, sliced
    • avocados, sliced
    1. Soak the chicken slices in buttermilk for 30 minutes.
    2. Combine the flour, cayenne pepper, garlic powder, black pepper, and salt.
    3. Take one piece of chicken from the buttermilk (careful of dripping buttermilk), and coat with the flour. Bring it back to the buttermilk, and back to the flour once more coating evenly. Place on a cooling rack over a baking sheet.
    4. Repeat with the rest of the chicken.
    5. Fry the pieces, a few at a time, in vegetable oil for a 3-5 minutes per side or until golden brown.
    6. When chicken is done, drain them on some paper towels.
    7. Assemble your sandwiches.
    Happy Eating!


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