Chicken And Waffle Sandwich Food

NASHVILLE HOT CHICKEN AND WAFFLE SANDWICH

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.

CRISPY CHICKEN AND WAFFLE SANDWICHES

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.

CHICKEN AND WAFFLE SANDWICH

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.

CHICKEN AND WAFFLE SANDWICHES

Steps:

• Preheat oven to 200°. Place a wire rack over a rimmed baking sheet. Preheat a waffle iron according to manufacturer's instructions. In a large bowl, stir together baking mix and next 3 ingredients just until combined; stir in Cheddar and pepper. Pour batter onto waffle iron, and cook according to manufacturer's instructions. Transfer waffles to wire rack, and keep warm in oven. In a small bowl, stir together mustard, maple syrup, and vinegar. Top half of waffles with tomato, arugula, chicken, provolone, and avocado. Drizzle with mustard mixture, and top with remaining waffles. Serve immediately.

SMOTHERED CHICKEN WAFFLE SANDWICH

Steps:

• For the smothered chicken: Melt the butter in a medium saucepan over medium-high heat. Add the Cajun seasoning and scallions and cook, stirring, 1 minute. Add the flour and cook, stirring, 1 minute more. Whisk in the chicken broth and milk and bring to a simmer, whisking often, then simmer until thickened, about 2 minutes. Add the shredded chicken and stir until hot. Season with salt and a generous amount of black pepper, then add a few shakes of hot sauce. Keep warm or reheat before serving.
• For the waffles: Preheat a waffle iron on the hottest setting.
• Whisk the flour, sugar, baking powder and salt together in a bowl. In another large bowl, whisk the sour cream, milk, butter and eggs together. Add the flour mixture to the wet ingredients and whisk until just combined.
• Spray the waffle iron with cooking spray and make the waffles according to the manufacturer's instructions.
• Cut or break the waffles in half (2 squares per sandwich) and fill evenly with the hot smothered chicken.

CHICKEN & APPLE WAFFLE SANDWICHES

Steps:

• Spread four waffles with mayonnaise; top with half of the cheese. Layer with chicken, apple and remaining cheese. Top with remaining waffles. Spread outsides of sandwiches with butter., Toast sandwiches in a large skillet over medium heat for 4-5 minutes on each side or until waffles are lightly browned and cheese is melted.

MANTASTIC FRIED CHICKEN AND WAFFLE SANDWICH

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.

CHICKEN PARMESAN WAFFLE SANDWICH

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.