Introduction

This fried chicken waffle sandwich is a delightful combination of crispy, spicy chicken paired with fluffy, golden waffles. Enhanced with fresh toppings and a tangy garlic sauce, it’s a satisfying meal perfect for brunch or dinner. The layers of flavor and texture make this sandwich an irresistible treat.

The image shows a waffle sandwich with two thick, golden-brown waffles as the top and bottom layers. Inside, there is a crispy, golden-fried chicken piece with a rough texture, topped with bright green arugula leaves and two slices of red tomato. Between the bottom waffle and the chicken, there is a layer of creamy orange sauce visible. The sandwich is placed on a white plate with a rustic edge, all set on a blue cloth with a white marbled textured surface beneath. To the right, there is a white bowl filled with the same orange sauce and a spoon inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 chicken tenders or fillets

Sunflower oil, for deep-frying

320g plain flour (for coating)

1 tbsp cornflour

3 tsp baking powder (for coating)

2 tsp cayenne pepper

1 tbsp paprika

2 tsp garlic powder (for coating)

3 eggs (for coating)

300ml buttermilk (for marinade)

3 tsp chili powder or cayenne pepper (for marinade)

2 tsp garlic powder (for marinade)

320g plain flour (for waffles)

1 ¼ tsp baking powder (for waffles)

1 tsp bicarbonate of soda

30g light brown soft sugar

3 eggs (for waffles)

480ml buttermilk (for waffles)

50g unsalted butter, melted and slightly cooled

4 strips pancetta, cooked and finely chopped (optional)

Garlic sauce (shop-bought or homemade)

Handful of rocket

Tomatoes, chopped or sliced

Instructions

Step 1: Combine the ingredients for the buttermilk marinade: 300ml buttermilk, 3 tsp chili powder or cayenne pepper, and 2 tsp garlic powder. Add the chicken tenders, mix to coat, cover, and chill for at least 2 hours or up to 24 hours.

Step 2: For the coating, mix 320g plain flour, 1 tbsp cornflour, 3 tsp baking powder, 2 tsp cayenne pepper, 1 tbsp paprika, and 2 tsp garlic powder with 1 tsp salt. Beat 3 eggs in a separate bowl.

Step 3: Remove chicken from marinade a few pieces at a time. Toss in the flour mixture, then dip in the beaten eggs, and toss again in the flour mixture. Arrange coated chicken on a baking sheet lined with foil.

Step 4: For the waffles, combine 320g plain flour, 1 ¼ tsp baking powder, 1 tsp bicarbonate of soda, 30g light brown sugar, ½ tsp salt, and ½ tsp black pepper. Beat 3 eggs separately, then gently stir into the dry ingredients.

Step 5: Add 480ml buttermilk and the melted butter to the waffle batter, mixing until smooth. Stir in cooked pancetta if using.

Step 6: Heat sunflower oil in a saucepan to 175°C (or until a piece of bread browns within 30 seconds). Fry the chicken tenders in batches until golden brown and cooked through, about 3-5 minutes per side. Drain on kitchen paper.

Step 7: Cook waffles in a waffle iron for 5-6 minutes until golden and cooked through. Cut each waffle in half.

Step 8: Assemble the sandwich by spreading garlic sauce on the bottom waffle half, then add rocket, tomatoes, and fried chicken tenders. Top with the other waffle half and serve immediately.

FAQs

Can I use chicken thighs instead of tenders?

Yes, boneless, skinless chicken thighs work well. Adjust frying time to ensure they are cooked through and crispy.

How can I make this recipe gluten-free?

Replace plain flour with a gluten-free flour blend and ensure your baking powder and other ingredients are gluten-free. Use gluten-free buttermilk or make your own by adding lemon juice to dairy milk.