Fried Chicken And Waffle Sandwich With Potato Salad And Collard Slaw Recipe Epicuriouscom Food

FRIED CHICKEN AND WAFFLE SLIDERS WITH SPICY MAYO

Steps:

• For the brine: To a saucepan, add 2 cups water, the salt, sugar, red chile flakes, peppercorns, garlic thyme leaves and bay leaf. Bring to a simmer to dissolve the sugar and salt. Once boiling, remove from the heat and add the ice. Once the liquid is cool, place into a freezer bag, and add the chicken to the brine, making sure it is completely submerged. Refrigerate for 1 hour.
• For the waffle batter: Combine the flour, sugar, baking powder, salt and baking soda. In a separate bowl, beat together the buttermilk, butter and eggs. Make a well in the center of the dry ingredients and add the wet ingredients to the dry while stirring with a whisk. Mix until well combined and there are no lumps. Cover with plastic wrap.
• Pour the waffle batter into the waffle iron and cook according to the manufacturer's instructions. Repeat for the remaining waffle batter.
• For the mayo: Whisk together the honey, mayonnaise, Sriracha, garlic powder, onion powder and salt, and set in the refrigerator to allow flavors to come together.
• For the slaw: Mix mayonnaise, sour cream, mustard and vinegar together in a large bowl. Then add green cabbage, carrot, red cabbage, red onion and apple. Season with salt and pepper. Stir well so everything is coated evenly. Keep the slaw refrigerated until ready to use.
• For fried chicken: Combine the flour, garlic powder, onion powder, salt, Italian seasoning, paprika and black pepper. In a separate shallow dish, whisk together the eggs, buttermilk and hot sauce. Dredge each piece of chicken in the flour mixture, then into the egg, shake off excess, and then back into the flour mixture.
• Heat the canola oil in a cast-iron skillet over medium-high heat. Brown the chicken in the hot oil until golden and crispy, 3 to 4 minutes per side. Place the cooked chicken onto a rack on a sheet tray and keep warm while you finish cooking the rest of the chicken. Place the chicken into a warm oven to keep warm and crisp while you prepare the sliders.
• Spread the prepared mayonnaise on the bottom waffle and top with a couple of pieces of fried chicken to create a slider. Top with a pile of slaw. Finish with the second waffle piece and hold together with a bamboo skewer. Repeat for the remaining waffles and chicken. Cut into quarters and serve.

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.

FRIED CHICKEN SANDWICH WITH SLAW AND SPICY MAYO

Steps:

• For spicy mayo and slaw:
• Mix garlic, mayonnaise, and hot pepper sauce in a small bowl; cover and chill. Toss onion, jalapeño, cabbage, pickles, and pickle juice in a large bowl to combine; cover and chill.
• For fried chicken and assembly:
• Whisk flour, pepper, and 1/2 teaspoon salt in a shallow bowl. Pour buttermilk into another shallow bowl. Working with 1 piece at a time, dredge chicken in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip back into bowl. Dredge again in flour mixture, shaking off excess.
• Pour oil into a large heavy skillet to a depth of 1/2". Prop deepfry thermometer in oil so bulb is submerged. Heat over medium heat until thermometer registers 350°F.
• Fry chicken until golden brown and cooked through, about 3 minutes per side. Transfer to a wire rack set inside a baking sheet; season with salt. Spread cut sides of rolls with butter. Heat another large skillet over medium heat. Working in batches, cook rolls buttered side down until browned and crisp, about 1 minute.
• Spread with spicy mayo. Build sandwiches with rolls, chicken, and cabbage slaw.

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.

FRIED CHICKEN AND WAFFLES

Steps:

• For the chicken: In a small bowl, mix together 1 3/4 teaspoons salt, zest and paprika. Sprinkle the breasts evenly with the mixture on all sides, rubbing the mixture into the chicken gently. Place in a bowl and cover with plastic wrap. Poke a few holes in the top so that air can circulate around the chicken. Refrigerate at least 8 hours or overnight.
• Remove the chicken from the refrigerator and allow to sit at room temperature for 20 minutes.
• Heat a 10-inch, straight-sided skillet over medium heat. Add the oil so it comes 1 inch up the side. Heat the oil until it reaches 325 degrees F on a deep-fry thermometer.
• In a shallow bowl or pie plate, whisk together the flour, cornmeal, remaining salt and the black pepper. Dredge each breast in the dry mixture, making sure each piece is covered well with the mixture. Place each piece of chicken in the hot oil, letting it fall away from you, as to not splash yourself with hot oil. Fry the chicken for 10 minutes on the first side. Gently flip each piece of chicken and continue cooking on the other side until golden brown and cooked through, about 10 more minutes. Remove the chicken from the oil and allow it to drain for 5 minutes on a paper-towel-lined plate.
• For the waffles: Preheat a standard waffle iron. With a whisk, mix together the waffle mix, 1 1/2 cups water, the vegetable oil and cinnamon until smooth. Lightly spray the waffle iron with nonstick cooking spray. Ladle approximately 3/4 cup of the batter into the iron and cook until the waffle is golden brown and crisp, 3 to 4 minutes. Remove the waffle to a plate and repeat with remaining batter.
• Serve the chicken and waffles hot, with maple syrup and butter.

FRIED CHICKEN SALAD SANDWICHES

Steps:

• In a large bowl, whisk together the mayonnaise, buttermilk, mustard, Italian seasoning, cayenne and lemon juice. Add the chicken, parsley, celery and green onions, and toss to coat in the dressing. Season with salt and pepper. Let the chicken salad hang out for 30 minutes or so to allow the flavors to marry. Divide evenly among the croissants. Serve.

FRIED CHICKEN WAFFLES

Steps:

• Marinade chicken with butter milk, seasoned salt, black pepper and paprika over night.
• When ready to cook, coat chicken with Panko breadcrumbs and set aside.
• Heat up a large skillet. Cook bacon over high heat until crisp. Transfer to a paper towel to soak up the dripping.
• In the same skillet, add vegetable oil into the bacon dripping. Over high heat, fry prepared chicken. Fry about 3 minutes each side until chicken is cooked through and turns golden. Transfer to a bowl and set aside.
• Break bacon into small bits and divide into 3 portions.
• Open two packages of Pillsbury Biscuits dough. Fold 1 portion of bacon bits into one dough and use both of your palms to flat it out into a 7-inch dough circle. Do the same for the second dough.
• Preheat your waffle maker. Place one dough circle into the waffle maker and cook for 5 minutes. Repeat this step for the second dough circle.
• Place waffles onto desired plates. Drizzle with Maple syrup. Put chicken on top of the waffles. Sprinkle with remaining bacon bits and drizzle more Maple syrup if desire. Enjoy!