Breakfast & Brunchcookingwithjanica5.0
Buttermilk Fried Chicken and Bacon Cheddar Waffle Sandwich Recipe
The ultimate sandwich recipe: crispy fried buttermilk chicken on a bacon cheddar waffle, topped with maple sriracha aioli, cheddar cheese, lettuce & tomato.
👥 2 Servings⏱️ Prep & Cook: 1h⏳ Prep: 45 min🔥 Cook: 15 min👤 Janette Staub📖 cookingwithjanica
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●wooden spoon
- ●baking sheet
- ●oven
📝 Preparation Steps
1
Maple Sriracha Aioli:
2
Combine ingredients in a small bowl. Set aside.
3
Waffles:
4
Preheat waffle iron.
5
In a large bowl stir together the flour, brown sugar, baking soda, baking powder, salt and black pepper.
6
Make a well in the center of the bowl and set aside.
7
Crack the eggs into a small bowl and whisk together. Pour into the center of the dry ingredients.
large eggs (room temperature)2
8
Add the melted butter and buttermilk. Using a wooden spoon, stir the waffle batter until just combined. It
buttermilk (room temperature)1 cupcups buttermilk3/4
9
should be sightly lumpy. If the batter appears to be too thick, add a little more of buttermilk and stir until
buttermilk (room temperature)1 cupcups buttermilk3/4
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pouring consistency is reached.
11
Mix in the cooked chopped bacon, shredded cheddar cheese, and sliced green onions.
bacon (cooked and crumbled)3 slices
12
Lightly grease the waffle iron with cooking spray.
cooking spray (for waffle iron)
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Pour in about ½ cup batter in each waffle cavity (more or less depending on size of waffle iron). Cook until the waffles are golden brown and crispy (my waffle iron took about ⏱️ 4-5min).
14
Place the cooked waffles on a cooling rack, set over a baking sheet. Place in a 200° F oven to keep the waffles warm until ready to eat.
15
Buttermilk Fried Chicken:
buttermilk (room temperature)1 cupcups buttermilk3/4
16
Pour canola oil into deep fryer and begin to heat up.
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Place the chicken in a large bowl. Cover with buttermilk and add the hot sauce, if using.
buttermilk (room temperature)1 cupcups buttermilk3/4
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Toss together until evenly mixed and all the chicken is submerged in the buttermilk. Cover with plastic
buttermilk (room temperature)1 cupcups buttermilk3/4
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wrap and place in the fridge for at least ⏱️ 30 minutes (this is not a must if you don't have the time, but the
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longer the chicken marinates in the buttermilk, the more tender and juicy it becomes!)
buttermilk (room temperature)1 cupcups buttermilk3/4
21
In a shallow dish combine the cornstarch, flour, salt, cayenne pepper, garlic powder, paprika, and black
cornstarch1 cup
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pepper.
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To coat the chicken, grab a piece from the buttermilk bowl, slightly drain off, and throw into the
buttermilk (room temperature)1 cupcups buttermilk3/4
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cornstarch and flower mixture. Pat the mixture into the chicken, on both sides.
cornstarch1 cup
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Return to the buttermilk bowl (with the rest of the chicken) and coat both sides again. Place the chicken
buttermilk (room temperature)1 cupcups buttermilk3/4
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back into the flour, once more, and coat both sides.
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Lay the coated chicken on a rack placed over a baking sheet. Allow the coated chicken to rest for at least
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⏱️ 10 minutes.
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Place one piece of coated chicken into the heated deep fryer oil. (my deep fryer is pretty small so I had to
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fry each piece of chicken one at a time.)
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Fry for ⏱️ 7 min. Remove from oil and allow to drain on a cooling rack.
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Repeat process until all pieces of chicken have been fried.
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The Sandwich:
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Place a piece of cheddar cheese on the chicken and let melt in your already heated oven.
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Take that piece of chicken and put it on one-quarter of a waffle.
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Top with tomato and lettuce and whatever else your heart desires.
Lettuce (tomato, and cheddar cheese slices to make sandwich (and any other toppings you may prefer))
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Spread the maple sriracha aioli on the other quarter of the waffle and put it on top!
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Sandwich complete! Enjoy!
Nutrition Facts
calories
1100 kcal
serving Size
1 serving
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