Chicken and waffle sandwiches are the perfect combination of chicken, waffles, Buffalo sauce, maple syrup, and pickles! They’re irresistible!
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Have you ever had an idea so profoundly obvious that you wondered how you never thought of it in all of the four years that you’ve been blogging? Oh, was that just me? Because I just thought of chicken and waffle sandwiches like two weeks ago. How is that? Because as soon as I thought of it I realized that I should have thought of it, I don’t know, four years ago!
Now I’ll make a confession: I’ve never actually eaten chicken and waffles. I mean, I know that anything with fried chicken seems quintessentially Southern, but chicken and waffles as a combination really aren’t. Nope, chicken and waffles as we know them actually originated in Harlem. And I didn’t even know such a combination existed until like six or seven years ago, when I saw a television show that referenced Roscoe’s House of Chicken and Waffles, perhaps the most infamous place to procure said meal.
It seems that these days chicken and waffles are pretty easy to find on brunch menus pretty much everywhere, but I’ve never ordered them and I’ve never made them either. Until now. For some reason I’ve been mildly obsessed with chicken sandwiches lately (look for a chicken biscuit sandwich and a Chick-fil-a style chicken sandwich coming up soon). And this gives me a new chicken sandwich to be obsessed with.
To give this a little bit more of a Southern twist, I added in some pimento cheese because pimento cheese waffles? Come. On. Only I found out from an email that a reader sent me that pimento cheese really isn’t Southern either, but let’s all just pretend that I didn’t type that. Pimento cheese is an iconic Southern food and pimento cheese waffles are winning.
Crusty with cheese around the edges, drizzled with hot sauce and maple syrup, and topped with dill pickles, this is pretty much a dream sandwich. And if you don’t have a waffle iron, I promise that I won’t judge you for using Eggo’s….if you want to include the pimento cheese just spread a little on the waffles.
These chicken and waffle sandwiches were so good!
Mary
Yield: 4 sandwiches
Chicken and Waffle Sandwiches30 minPrep Time:
30 minCook Time:
1 hrTotal Time:
Save Recipe
Ingredients
For the Pimento Cheese Waffles- 9 1/2 ounces (about 2 1/4 cup) flour (I used white whole wheat flour)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3 eggs, lightly beaten
- 2 cups buttermilk
- 2 ounces (4 tablespoons) unsalted butter
- 1 cup pimento cheese
- cooking spray or vegetable/canola oil
For the Fried Chicken- 2 cups buttermilk
- 3 teaspoons salt
- dash sriracha or hot sauce
- 2 chicken breasts, sliced in half lengthwise into 2 cutlets each
- 1 1/2 cups flour
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- vegetable, canola, or peanut oil
For Serving- hot sauce or Buffalo wing sauce
- maple syrup
- dill pickle chips
Instructions
- Brine the chicken: Up to 12 hours prior to cooking the chicken, whisk the buttermilk, salt, and hot sauce or sriracha in a large bowl. Place the chicken into the buttermilk brine. Cover and refrigerate.
- Make the waffle batter: Whisk the dry ingredients together in a large bowl. Add the buttermilk, eggs, and butter and whisk until incorporated. Add the pimento cheese and stir with a large spoon to fully combine. Set aside to rest.
- Place a baking sheet in the oven and preheat to 200 degrees. Preheat the waffle iron. Prepare the waffles according to manufacturer’s directions, spraying the iron with cooking spray or brushing with oil prior to preparing each waffle. When the waffles are fully cooked, place in the preheated oven until ready to serve.
- While the waffles are cooking, cook the chicken. Pour about an inch of oil into a 10-inch skillet and preheat over medium-high. Whisk together the flour, salt, onion and garlic powder, cayenne pepper, and black pepper together in a pie pan.
- Using tongs, remove one piece of chicken at a time from the brine. Dip into the flour on both sides, then dip back into the buttermilk and back into the flour. Fry on each side for about five minutes, until golden. Remove to a plate lined with paper towels. If not serving immediately, place on a baking sheet in the oven to keep warm. I cook the chicken in two batches so that the pan does not get crowded.
- To serve, place each piece of chicken on a waffle. Drizzle with hot/Buffalo sauce and maple syrup. Top with pickles and another waffle (if using Belgian waffles, like I did, cut the waffles in half and use one half as the top and one half as the bottom).
7.8.1.2260https://chattavore.com/chicken-and-waffle-sandwiches/
Mary
Yield: 4 sandwiches
30 minPrep Time:
30 minCook Time:
1 hrTotal Time:
Save Recipe
Ingredients
- 9 1/2 ounces (about 2 1/4 cup) flour (I used white whole wheat flour)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3 eggs, lightly beaten
- 2 cups buttermilk
- 2 ounces (4 tablespoons) unsalted butter
- 1 cup pimento cheese
- cooking spray or vegetable/canola oil
- 2 cups buttermilk
- 3 teaspoons salt
- dash sriracha or hot sauce
- 2 chicken breasts, sliced in half lengthwise into 2 cutlets each
- 1 1/2 cups flour
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- vegetable, canola, or peanut oil
- hot sauce or Buffalo wing sauce
- maple syrup
- dill pickle chips
Instructions
- Brine the chicken: Up to 12 hours prior to cooking the chicken, whisk the buttermilk, salt, and hot sauce or sriracha in a large bowl. Place the chicken into the buttermilk brine. Cover and refrigerate.
- Make the waffle batter: Whisk the dry ingredients together in a large bowl. Add the buttermilk, eggs, and butter and whisk until incorporated. Add the pimento cheese and stir with a large spoon to fully combine. Set aside to rest.
- Place a baking sheet in the oven and preheat to 200 degrees. Preheat the waffle iron. Prepare the waffles according to manufacturer’s directions, spraying the iron with cooking spray or brushing with oil prior to preparing each waffle. When the waffles are fully cooked, place in the preheated oven until ready to serve.
- While the waffles are cooking, cook the chicken. Pour about an inch of oil into a 10-inch skillet and preheat over medium-high. Whisk together the flour, salt, onion and garlic powder, cayenne pepper, and black pepper together in a pie pan.
- Using tongs, remove one piece of chicken at a time from the brine. Dip into the flour on both sides, then dip back into the buttermilk and back into the flour. Fry on each side for about five minutes, until golden. Remove to a plate lined with paper towels. If not serving immediately, place on a baking sheet in the oven to keep warm. I cook the chicken in two batches so that the pan does not get crowded.
- To serve, place each piece of chicken on a waffle. Drizzle with hot/Buffalo sauce and maple syrup. Top with pickles and another waffle (if using Belgian waffles, like I did, cut the waffles in half and use one half as the top and one half as the bottom).
Print the recipe for chicken and waffle sandwiches!
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