Serves 4
35 min
Fried Chicken Waffle Sandwich
Recipe GLPR3c1a1debde2c84
Crispy fried chicken tenders served between warm, golden waffles layered with garlic sauce, fresh rocket, and ripe tomatoes. The chicken is marinated in buttermilk, double-coated in seasoned flour and egg, then deep-fried to golden perfection at 175°C. The savory waffles are studded with crispy pancetta and finished with a satisfying crunch. A delicious American-style sandwich that combines crispy exteriors with tender, juicy chicken.
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Ingredients
8 pieces chicken breast tenders or fillets
1 cup buttermilk
1½ teaspoons salt
½ teaspoon black pepper
1½ cups all-purpose flour
3 pieces eggs
as needed sunflower oil, for deep-frying
2 cups all-purpose flour for waffles
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons brown sugar
1½ cups buttermilk for waffles
4 tablespoons butter, melted
4 ounces pancetta, diced
for serving garlic sauce
for serving fresh rocket (arugula)
for serving tomatoes, sliced
Directions
In a large bowl, whisk together the buttermilk, ½ teaspoon salt, and ½ teaspoon black pepper to create the marinade. Add the chicken tenders, turning to coat evenly. Cover and refrigerate for at least 2 hours, or up to 24 hours for deeper flavor.
Pour the 1.5 cups flour into a shallow dish and combine with 1 teaspoon salt and 0.5 teaspoon black pepper, stirring well. In a separate shallow bowl, beat the 3 eggs until well combined. Remove the marinated chicken pieces a few at a time, coat thoroughly in the flour mixture, then dip into the beaten egg, and coat again in the flour mixture, pressing gently so the coating adheres. Arrange the coated chicken on a foil-lined baking sheet.
In a large bowl, whisk together the 2 cups flour, baking powder, baking soda, brown sugar, ½ teaspoon salt, and ½ teaspoon black pepper. In another bowl, beat the remaining 2 eggs until foamy. Gently fold the eggs into the dry ingredients until just combined. Stir in the 1.5 cups buttermilk until the batter is smooth, then stir in the melted butter. Fold in the diced pancetta until evenly distributed throughout the batter.
Heat sunflower oil in a heavy-bottomed saucepan or deep skillet until it reaches 175°C (350°F). Test the temperature by dropping a small piece of bread into the oil; it should turn golden brown within 30 seconds. Working in batches to avoid crowding, carefully add the coated chicken tenders and fry for 4-5 minutes, turning halfway through, until golden brown on all sides and the internal temperature reaches 165°F. Transfer the fried chicken to a paper towel-lined plate to drain. If the coating is browning too quickly, reduce the heat slightly.
Preheat your waffle machine or iron and lightly oil it. Pour the batter in batches and cook for 5-6 minutes until the waffles are cooked through and golden brown. Once cooked, remove each waffle and cut in half horizontally. Spread a layer of garlic sauce on the bottom half of each waffle piece, then layer with fresh rocket and tomato slices. Top with a fried chicken tender and cover with the top half of the waffle. Serve immediately while the waffles are still warm.
