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

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NASHVILLE HOT CHICKEN AND WAFFLE SANDWICH



Nashville Hot Chicken and Waffle Sandwich image

When you want to impress dinner guests in the most delicious way, try this hot chicken waffle sandwich! The waffle is tender and slightly sweet, which balances the spiciness from the chicken perfectly. The chicken is insanely crunchy on the outside with a slightly sticky, spicy glaze. The hot chicken and cold crunch of the slaw is perfect.

Provided by NicoleMcmom

Categories     Main Dish Recipes     Sandwich Recipes     Chicken

Time 1h45m

Yield 4

Number Of Ingredients 18

4 (5 ounce) boneless, skinless chicken thighs
2 cups buttermilk
2 tablespoons hot sauce
2 cups oil for frying, or as needed
1 ½ cups all-purpose flour
2 tablespoons paprika, divided
2 teaspoons garlic powder, divided
2 teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
¼ cup cayenne pepper
2 tablespoons brown sugar
2 tablespoons maple syrup
1 cup coleslaw
1 ½ cups Belgian waffle mix (such as Krusteaz®)
⅔ cup water
1 large egg
3 tablespoons vegetable oil
cooking spray

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.

Nutrition Facts : Calories 989.6 calories, Carbohydrate 113.7 g, Cholesterol 142.6 mg, Fat 43.4 g, Fiber 6.5 g, Protein 37.6 g, SaturatedFat 9 g, Sodium 2386.7 mg, Sugar 15.8 g

MANTASTIC FRIED CHICKEN AND WAFFLE SANDWICH



Mantastic Fried Chicken and Waffle Sandwich image

Here's a new take on chicken 'n' waffles-made better with beer, bacon, and bourbon. It's the ultimate manly man meal.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 1h30m

Yield 8

Number Of Ingredients 18

12 slices bacon
1 tablespoon butter
4 slices onion (from 1 medium onion)
4 boneless skinless chicken breasts (4 oz each)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
3/4 cup Original Bisquick™ mix
1/2 teaspoon chipotle chile powder
1 egg
1/2 teaspoon chipotle chile powder
1/4 cup vegetable oil
3/4 cup pure maple syrup
2 tablespoons butter
1 tablespoon bourbon whiskey
2 cups Original Bisquick™ mix
1 egg
1 1/2 cups regular or nonalcoholic beer (12 oz)
2 tablespoons vegetable oil

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.

Nutrition Facts : Calories 540, Carbohydrate 49 g, Cholesterol 115 mg, Fat 5, Fiber 1 g, Protein 22 g, SaturatedFat 9 g, ServingSize 1 Sandwich, Sodium 950 mg, Sugar 20 g, TransFat 2 g

FRIED CHICKEN AND WAFFLE SANDWICH WITH POTATO SALAD AND COLLARD SLAW



Fried Chicken and Waffle Sandwich with Potato Salad and Collard Slaw image

Provided by Rhoda Boone

Categories     Sandwich     Chicken     Potato     Kid-Friendly     Dinner     Lunch     Cabbage     Collard Greens     Peanut Free     Soy Free     Small Plates

Yield Makes 2 servings

Number Of Ingredients 34

For the potato salad:
2 pounds small new potatoes
1 1/2 teaspoons kosher salt, divided
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons cider vinegar
1 medium shallot, diced
1/4 teaspoon black pepper
1/4 cup olive oil
For the slaw:
3/4 cup plain low-fat Greek yogurt
1 teaspoon lemon zest
2 tablespoons lemon juice
1/2 small habanero pepper, seeded and finely diced (about 1/2 teaspoon)
1 large clove garlic, finely grated
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 bunch collard greens, center ribs removed, thinly sliced crosswise (about 3 cups)
1/4 medium green cabbage, cored and thinly sliced (about 3 cups)
1 medium carrot, julienned (about 1 cup)
For the fried chicken:
3/4 cup all-purpose flour
1/8 teaspoon cayenne pepper
1 1/4 teaspoons kosher salt, divided
1/2 teaspoon black pepper, divided
2 eggs
3 dashes hot sauce
1 cup plain bread crumbs
Vegetable oil, for frying
4 (3-ounce) chicken cutlets, pounded to 1/4-inch thickness
For the sandwich:
1 frozen waffle
1/2 tablespoon butter
1/2 tablespoon honey

Steps:

  • Make the potato salad:
  • Place the potatoes in a pot of cold water with 1 teaspoon salt. Bring to a boil and simmer, partially covered, until potatoes are tender when pierced with a knife, about 12 to 15 minutes. Drain and let cool. Meanwhile, whisk the remaining 1/2 teaspoon salt, mustards, vinegar, shallot, and pepper in a small bowl. Pour in the olive oil while whisking to emulsify the dressing. Quarter the potatoes and toss with the dressing in a large bowl. Taste and adjust seasoning.
  • Make the slaw:
  • Whisk the yogurt, lemon zest and juice, habanero pepper, garlic, salt, and pepper in a small bowl. Place the collard greens, cabbage, and carrot in a large bowl and toss with the dressing to coat. Taste and adjust seasoning.
  • Fry the chicken:
  • Mix the flour, cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl. Beat the 2 eggs with the hot sauce, 1/2 teaspoon salt, and 1/4 teaspoon pepper in another shallow bowl. Place the bread crumbs in a third shallow bowl. Fill a large Dutch oven or cast-iron skillet with oil to a depth of 1 1/2 inches and heat carefully to 350°F. Pat chicken dry and coat in flour, dip in egg mixture, and dredge in bread crumbs, pressing to adhere. Repeat with remaining 3 pieces chicken.
  • Fry 2 pieces chicken until golden brown and cooked through, turning once, 5 to 6 minutes. (The chicken should reach an internal temperature of 165°F.) Repeat with remaining 2 pieces chicken. Sprinkle with remaining 1/4 teaspoon salt and drain on a wire rack placed over a sheet tray.
  • Assemble the sandwich:
  • Toast the waffle, spread with butter and honey, and cut in half. Place 1 chicken cutlet on a plate and layer with 1/4 cup slaw, 1/2 waffle, and 1/4 cup potato salad. Top with another chicken cutlet to form a sandwich. Repeat with remaining chicken cutlets to make a second sandwich.
  • The leftover potato salad and slaw can be refrigerated for up to 3 days.

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