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Fried Chicken & Waffle Sandwich - (Free Recipe below)

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SKU:
Frdcknafrec - Recipes
Weight:
1.00 LBS
Shipping:
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Fried Chicken and Waffle Sandwiches

  • Servings: 4

Ingredients:

Waffles:
2 cups (150 grams) all-purpose flour
¼ cup (55 grams) light-brown sugar
1 teaspoon (8 grams) baking soda
1 ½ teaspoons (6 grams) baking powder
½ teaspoon (4 grams) salt
2 teaspoons (14 grams) freshly cracked black pepper
3 large eggs, room temperature
⅓ cup (76 grams) unsalted butter, melted and cooled
2 cups (484 grams) buttermilk, room temperature
6 slices bacon, cooked and crumbled
1 cup (100 grams) cheddar cheese, shredded
5 scallions (green onions) thinly sliced
cooking spray, for waffle iron
Buttermilk Fried Chicken:
4 chicken breast cutlets, cut in half so you end up with 8 half pieces
1½ cups (363 grams) buttermilk
1 tablespoon (15 ml) hot sauce, optional
1½ cups (188 grams) all-purpose flour
1 teaspoon (6 grams) salt
1 teaspoon (6 grams) cayenne pepper
1 teaspoon (6 grams) garlic powder
1 teaspoon (6 grams) black pepper
canola oil for frying

You can try this too:

Bacon Cheddar Green Onion Waffles

Traditional buttermilk waffles get a recipe makeover with a few favorite ingredients. Bacon, cheddar cheese and green onions turn these plain waffles into waffles extraordinaire. The perfect companion to any fried chicken. 

yield: about 15 waffles, depending on waffle iron size 

Ingredients:
  • 2 cups (250 grams) all-purpose flour
  • ¼ cup (55 grams) light-brown sugar
  • 1 teaspoon (8 grams) baking soda
  • 1 ½ teaspoons (6 grams) baking powder
  • ½ teaspoon (4 grams) salt
  • 2 teaspoons (14 grams) freshly cracked black pepper
  • 3 large eggs, room temperature
  • ⅓ cup (76 grams) unsalted butter, melted and cooled
  • 2 cups (484 grams) buttermilk, room temperature
  • 6 slices bacon, cooked and crumbled
  • 1 cup (100 grams) cheddar cheese, shredded
  • 5 scallions (green onions) thinly sliced
  • cooking spray, for waffle iron
Preparation:

1. Preheat waffle iron.

2. In a large bowl stir together the flour, brown sugar, baking soda, baking powder, salt and black pepper. Make a well in the center of the bowl and set aside.

3. Crack the eggs into a small bowl and whisk together. Pour into the center of the dry ingredients. Add the melted butter and buttermilk. Using a wooden spoon, stir the waffle batter until just combined. It should be sightly lumpy. If the batter appears to be too thick, add a splash of buttermilk and stir until pouring consistency is reached. Fold in the cooked chopped bacon, shredded cheddar cheese, and sliced green onions.

4. Lightly grease the waffle iron with cooking spray or melted butter. Pour in about ½ cup batter in each waffle cavity, more or less depending on size of waffle iron. Cook until the waffles are golden brown and crispy. Mine were about 4 to 6 minutes. Place the cooked waffles on a cooling rack set over a baking sheet. Place in a 200° F oven to keep the waffles warm until ready to eat. Continue cooking until all the batter is used up. Serve warm with maple syrup or maple mustard sauce (recipe follows). Or make them into fried chicken and waffle sandwiches (recipe follows). Waffles will keep in the fridge for up to 4 days. To rewarm, place the waffles on a baking sheet in a 300° F oven for about 5 minutes until crispy. Enjoy!