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–+ servings

Chicken and Waffle Sandwich

Chicken and Waffle Sandwich
Heather
Serving Size 8

Ingredients

  • Waffles
  • 2 cups all purpose flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 3 tbl sugar
  • 1 tsp vanilla extract
  • 3 whole eggs , beaten
  • 2 oz butter , melted
  • 16 oz buttermilk , room temperature
  • 6 pieces bacon , crispy and chopped plus more to topping sandwiches
  • Non-stick spray
  • Fried Chicken
  • 2 lbs chicken cutlets
  • 2 cups low fat buttermilk
  • 2 tbl Creole Seasoning
  • Flour , for dredging
  • Vegetable shortening , for frying
  • Maple Honey Mustard Dipping Sauce
  • 1 tbl dijon mustard
  • 1 tbl honey
  • 1 tbl maple syrup

Instructions

  • 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
  • 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.
  • 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.