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Chicken and Waffle Sandwich Recipe

American · Main course · 45 min total

A savory-sweet twist on a classic, this chicken and waffle sandwich combines crispy fried chicken, fluffy waffles, and a drizzle of spicy maple syrup for an irresistible meal.

Ingredients

• 4 boneless, skinless chicken thighs (about 1 lb)
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional)
• Vegetable oil for frying
• 4 frozen or homemade waffles (thawed if frozen)
• 4 tablespoons unsalted butter, softened
• 1/4 cup maple syrup
• 1/2 teaspoon hot sauce (such as Tabasco)
• 4 slices cheddar cheese (optional)

Instructions

1. 1. In a bowl, combine chicken thighs and buttermilk. Cover and refrigerate for at least 1 hour or overnight.
2. 2. In a shallow dish, mix flour, paprika, garlic powder, salt, black pepper, and cayenne. Remove chicken from buttermilk, letting excess drip off, and dredge in flour mixture, pressing to adhere. Place on a wire rack.
3. 3. Heat 1 inch of oil in a deep skillet to 350°F (175°C). Fry chicken in batches for 5-6 minutes per side, until golden and cooked through (internal temp 165°F). Drain on paper towels.
4. 4. Toast waffles according to package directions or in a toaster until golden and crisp. Spread each waffle with 1 tablespoon butter.
5. 5. In a small bowl, mix maple syrup and hot sauce.
6. 6. To assemble, place a chicken thigh on one waffle, top with a slice of cheese if using, then drizzle with spicy maple syrup. Top with second waffle. Repeat for remaining sandwiches. Serve immediately.

Tips

• For extra crunch, use panko breadcrumbs mixed with flour for the coating.
• Waffles can be made from scratch; use your favorite recipe.
• Sandwiches are best eaten fresh but can be reheated in a toaster oven.

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