The favorite flavor combination of chicken and waffles made into a user friendly sandwich. Delicious!!
Do you ever have one of those days when a tall stack of fluffy waffles, smothered in butter and warm maple syrup just isn’t quite enough for you? You have the feeling that it’s just lacking something, missing something important that hash browns or sausage or eggs just can’t deliver? Well, I have your answer.
Cover that bad boy with a piece of spicy fried chicken!
Chicken and waffles is an American institution going back a hundred years. It is the quintessential comfort food dish, it combines the best of all worlds in that you have the sweet and soft and fluffy from the waffle and then you have crunchy and spicy and juicy from the chicken… oh my goodness! It gets no better than that! There are so many people who could not even dream of putting these two items together and I promise you that this is a famous combination for a reason. Now I will admit that I myself had never had chicken and waffles up until just recently and I can tell you that once you have chicken and waffles together, there’s is really no reason to ever separate the two again.
When I started thinking about this recipe, I wanted to make my chicken and waffles a little bit different than what you would normally find if you were to just go Google that search item. Everybody and anybody has a chicken and waffle recipe, deservedly, because chicken and waffles deserves to be made into 1700 different ways of delicious. But again, I wanted mine just a little bit different and then the idea came to me that instead of serving a big waffle on a plate and throwing a big piece of chicken down on top of it, that maybe I could make it a little bit more user friendly and turn it into a sandwich. So I started forth writing the best waffle and fried chicken recipe I could and then the fat girl came out in me. I decided that there was something important that was being left and that something is called BACON. So, since we’re going to call this a breakfast / comfort food meal, we are going to have to put bacon on it. There’s just no way you can’t, no way you shouldn’t! What goes with waffles better than chicken? Bacon! What goes with everything else in Universe to eat? Bacon! So it was decided and there I was, now putting bacon strips on my chicken and waffle sandwich. And then, my brain just exploded from there because my next (genius) idea was bacon on the sandwich is great, but why don’t we put bacon in the waffle too? It just seems like a no brainer to me and honestly, when is more bacon ever bad? At this point you’ve already jumped over the ledge, you’ve already messed up your diet for that day, you might as well just commit to being bad and embrace the fact that this girl has written a recipe that put bacon inside the waffle too.
So now we have a delicious, fluffy, buttermilk waffle with bacon pieces inside and spicy fried chicken in between and maybe if we throw a piece of lettuce in there we will feel a little less guilty bout the whole situation. See, it all works out. Doesn’t that make it all better? This is a meal that I’m sure you could quote “lighten” up but really, why would you want to? I believe that there are certain dishes that you just need to accept the fact that they are a little less good for you and just enjoy them for what they are with all of your heart. I wouldn’t suggest eating them every day, but once in awhile you really do need to treat yourself and this is one of those meals. I can promise you that “lightened up” version of macaroni and cheese will never leave my kitchen and second to that neither will a diet version of chicken and waffle sandwich. So enjoy the bacon, enjoy the decadence, the badness of it all. I promise you, you will not be disappointed and it will be well worth it!
Chicken and Waffle Sandwich
Start by addressing your chicken first. This is almost a two day process to get the perfect fried chicken but if you don’t have time to soak the chicken overnight in buttermilk it can be skipped, but if you do have the time, I highly recommend soaking the pieces and letting them absorb all of that tangy, buttermilk flavor.
Find a large enough plastic container and pour in your buttermilk and spices and then add in your chicken pieces. Swirl them around so that everything is covered and then covered tightly and stick in your refrigerator the night before you plan on making this dish. The next day when you are ready to start making this recipe, remove your chicken from the buttermilk, drain off as much of the buttermilk as possible and then set your chicken aside until you are ready to start frying it.
In the meantime, I suggest starting with the making the waffles first. I don’t know about you, but I have burned more waffles and sent them to an early grave more times than I can’t even express. That being said, now I watch my waffles like a mama bird watching a baby bird so that nothing gets out of control. There is nothing worse than waiting and expecting a fluffy waffle and being rewarded with a black and puck of yuck instead.
Start by preheating your waffle iron accordingly and spraying both top and bottom cooking sides liberally with non-stick cooking spray.
In medium sized bowl, whisk together the flour, baking soda, baking powder, salt and sugar.
In a separate bowl, beat together your eggs, vanilla and melted butter. Stir in your buttermilk and then add in your bacon pieces. Add you wet ingredients to your dry ingredients and stir until just barely combined. Do not over mix! Allow the mixture to sit and rest for 5 minutes.
Once rested, ladle the proper amount of batter onto the waffle iron, working off your devices recommended allowed amount.
Close the top and cook until the waffle reaches the golden brown color you are looking for and removed from the waffle iron. If making several, move your waffle to a 200 degree oven to keep warm while you are cooking the remaining waffles or until ready to serve.
Next, turn your attention to your chicken. If you are using a frying pot, add in your oil and bring to a temperature of 325 degree. If you are using a frying pan, add in enough oil or shortening to come up 1/3 up the side of your pan. Again, bring the temperature to 325 degrees.
While your oil is heating, drain your chicken in a colander to remove most of the buttermilk and then season liberally.
Dredge your chicken in flour and shake of any excess. Gently add your chicken to the oil and cook until golden brown on each side or until they reach an internal temperature of 160 degrees. This should take approximately five minutes or so.
Remove your chicken to a rack to drain or to a plate covered in paper towels and immediately sprinkle with salt.
When all of your chicken is cooked, start building you sandwiches!! I added a few pieces of bacon to mine and I also made a maple honey mustard dipping sauce to accompany it.
Or your could just dunk in it plain ol’ maple syrup, if that’s what works for you. Honestly, there is no wrong answer on how to eat this sandwich. It’s amazing any way you do it!