Fried Chicken Sandwiches With Waffle Fries Food

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FRIED CHICKEN AND WAFFLES



Fried Chicken and Waffles image

Provided by Giada De Laurentiis

Categories     main-dish

Time 9h15m

Yield 4 servings

Number Of Ingredients 14

2 1/4 teaspoons kosher salt
1 teaspoon lemon zest (from 1 large lemon)
1/4 teaspoon sweet paprika
2 pounds bone-in chicken breasts (about 4 small breasts)
4 cups vegetable oil
1/3 cup instant flour, such as Wondra
1/4 cup finely ground cornmeal
1/2 teaspoon freshly ground black pepper
3 cups waffle mix, such as Krusteaz
1/2 cup vegetable oil
1/4 teaspoon ground cinnamon
Nonstick cooking spray
Maple syrup, to serve
Butter, to serve

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.

COPYCAT CHICK-FIL-A WAFFLE FRIES



Copycat Chick-Fil-A Waffle Fries image

If you're a huge fan of Chick-fil-A waffle fries, grab your mandoline and head to the kitchen for a batch of piping hot spuds.

Provided by EmKenBken

Categories     Lunch/Snacks

Time 55m

Yield 1 batch of fries, 4 serving(s)

Number Of Ingredients 3

6 cups peanut oil, for frying
4 russet potatoes, washed and dried
fine salt

Steps:

  • Attach a deep-frying thermometer to the side of large heavy-bottomed pot or dutch oven, heat 2-inches of oil, over medium-high, to 320 degree F.
  • Fill a large bowl with cold water. While oil heats, cut potatoes. Using a mandoline fitted with the "waffle" or "crinkle" attachment slice each potato 1/2 inch thick; rotating the potato 90 degrees after each slice to form the waffle pattern. Place slices in water as they're cut. Rinse potato slices with cold water to remove excess starch. Use paper towels dry potatoes thoroughly. Line two baking sheets with dry paper towels. Working in batches, fry potatoes until they are still pale in color and beginning to soften, about 5 minutes a batch, transfer fried potatoes to towel-lined baking sheets.
  • Over high, heat oil up to 375 degree F Working in batches, Re-fry potatoes until they are crisp and golden brown, about 2 to 3 minutes. Transfer to towel-lined baking sheets, season with salt. Serve hot.

Nutrition Facts : Calories 3028.2, Fat 324.2, SaturatedFat 54.8, Sodium 12.8, Carbohydrate 37.2, Fiber 4.7, Sugar 1.7, Protein 4.3

WAFFLE FRIES RECIPE (CHICK-FIL-A COPYCAT)



Waffle Fries Recipe (Chick-fil-A Copycat) image

Waffle fries are a crispy and delightful twist to the long-stringed fries. Try snacking on them today with our Chick-fil-A waffle fries recipe!

Provided by Recipes.net Team

Categories     Fries

Time 40m

Yield 2

Number Of Ingredients 3

12 oz (2 pcs), large, washed, and dried russet potatoes
for frying vegetable oil
sea salt

Steps:

  • Set the fluted blade of your mandolin to cut the potatoes at about a quarter-inch or half-inch in thickness.
  • Rotate the potato 90 degrees after each pass in order to achieve a cross-cut look. Meanwhile, soak the sliced potatoes into a large bowl of water.
  • Fill a large pot or Dutch oven with about three inches of vegetable oil. Allow the oil to reach 320 degrees F before frying.
  • Drain the potatoes and dry them completely with a paper towel then carefully add the potatoes into the hot oil in batches.
  • Fry each batch for approximately 4 to 5 minutes before removing from the pot and letting them drain on a paper towel. This first fry ensures that the waffle fries are thoroughly cooked from the inside.
  • Once your fries have gone through the first round of frying, increase the temperature of the oil to 375 degrees F.
  • Repeat the process of frying the waffle fries in batches by returning them to the hotter oil for about 2 to 3 minutes. The fries should then have a perfect golden brown color.
  • Remove the fries from the oil, then drain them on a stack of paper towels.
  • Sprinkle the fries with sea salt, serve warm, and enjoy!

Nutrition Facts : Calories 134.00kcal, Carbohydrate 31.00g, Fat 1.00g, Fiber 2.00g, Protein 4.00g, SaturatedFat 1.00g, ServingSize 2.00 people, Sodium 9.00mg, Sugar 1.00g, UnsaturatedFat 1.00g

CHICKEN PARMESAN WAFFLE SANDWICH



Chicken Parmesan Waffle Sandwich image

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

1 cup buttermilk
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 cup butter
1 large egg
1 cup parmesan cheese
1 boneless chicken thighs
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon oregano
1/4 teaspoon dried basil
1/2 cup buttermilk
2 cups canola oil
2 tablespoons marinara sauce
2 tablespoons mozzarella cheese
2 tablespoons parmesan cheese
1/8 cup fresh basil

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.

FRIED CHICKEN SANDWICH



Fried Chicken Sandwich image

These are pretty darn close to those Chick-fil-A sandwiches found in the mall food court. I like to make them on Sundays. Serve with waffle fries!

Provided by RainbowJewels

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h35m

Yield 6

Number Of Ingredients 14

3 skinless, boneless chicken breast halves
12 dill pickle slices, with brine
peanut oil for frying
1 cup all-purpose flour
2 tablespoons powdered sugar
1 teaspoon salt
paprika
½ teaspoon ground black pepper
½ teaspoon celery salt
½ teaspoon dried basil
2 large eggs
milk
2 tablespoons butter, softened
6 sandwich buns

Steps:

  • Place each chicken breast between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to an even thickness. Cut each breast in half and place in a bowl. Pour pickle brine on top and let sit for 1 hour.
  • Meanwhile, mix flour, powdered sugar, salt, paprika, pepper, celery salt, and basil in a bowl.
  • Whisk eggs and milk together in another bowl.
  • Drain liquid from the chicken and rinse off briefly. Shake any excess liquid from chicken.
  • Heat oil in a deep-fryer or large skillet to 350 degrees F (175 degrees C).
  • Dip each piece of chicken into the flour mixture, then into the egg-milk mixture, then coat again with the flour. Dip each piece again, if desired.
  • Deep-fry chicken, 3 pieces at a time, until golden brown, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Let chicken rest on a cooling rack set over a baking sheet for 5 minutes. While chicken is resting, lightly butter each sandwich bun and toast them in a skillet.
  • Add 2 pickle slices to the bottom of each bun, then a chicken piece, then top with the other bun. Repeat to make remaining sandwiches.

Nutrition Facts : Calories 404.7 calories, Carbohydrate 183.2 g, Cholesterol 105.3 mg, Fat 19.9 g, Fiber 1.6 g, Protein 16.5 g, SaturatedFat 5.4 g, Sodium 1440.4 mg, Sugar 3.9 g

FRIED CHICKEN SANDWICHES WITH WAFFLE FRIES



Fried Chicken Sandwiches with Waffle Fries image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 10

1/3 cup buttermilk
1 tablespoon habanero hot sauce
Kosher salt and freshly ground pepper
1/3 cup mayonnaise
4 skinless, boneless chicken thighs (about 1 1/4 pounds total)
1 22-ounce bag frozen waffle fries
1 cup cake flour (see Cook's Note for substitute)
Vegetable oil, for frying
4 potato rolls, split
Iceberg lettuce and dill pickle slices, for topping

Steps:

  • Whisk the buttermilk, hot sauce, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Transfer 3 tablespoons of the buttermilk mixture to a small bowl and whisk in the mayonnaise; set aside. Add the chicken thighs to the bowl with the remaining buttermilk mixture; toss to coat and set aside.
  • Bake the waffle fries as the label directs. Meanwhile, combine the cake flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in a shallow dish. Heat 1/2 inch vegetable oil in a large Dutch oven or pot over medium-high heat. Dredge the chicken in the flour mixture and shake off the excess. Fry until golden and cooked through, 4 to 5 minutes per side. Transfer to a rack set over a baking sheet to drain.
  • Season the waffle fries with pepper. Divide the buttermilk mayonnaise among the roll bottoms. Top with lettuce, the chicken, pickles and the roll tops; serve with the waffle fries.

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  • Place the chicken in a large bowl. Cover with buttermilk and add the hot sauce, if using. Toss together until evenly mixed and all the chicken is submerged in the buttermilk. Cover with plastic wrap and place in the fridge for at least 30 minutes. If you don't have the time, this step is not crucial but it will help make the chicken tender and juicy.
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