Description
A mouthwatering fried chicken waffle sandwich featuring crispy, marinated chicken tenders paired with fluffy homemade waffles, fresh rocket, tomatoes, pancetta, and a zesty garlic sauce. Perfect for brunch or a hearty lunch, this recipe combines sweet, savory, and spicy flavors with satisfying textures.
Ingredients
Scale
Buttermilk Marinade
- 8 chicken tenders or fillets
- 300ml buttermilk
- 3 eggs
- 3 tsp chilli powder or cayenne pepper
- 2 tsp garlic powder
Coating Mix for Chicken
- 320g plain flour
- 1 tbsp cornflour
- 3 tsp baking powder
- 2 tsp cayenne pepper
- 1 tbsp paprika
- 2 tsp garlic powder
- 1 tsp salt (added to coating mix as per instructions)
Waffle Batter
- 320g plain flour
- 1 ¼ tsp baking powder
- 1 tsp bicarbonate of soda
- 30g light brown soft sugar
- 3 eggs
- 480ml buttermilk
- 50g unsalted butter, melted and slightly cooled
- 4 strips pancetta, cooked and finely chopped (optional)
- ½ tsp salt
- ½ tsp black pepper
Additional Ingredients
- Sunflower oil, for deep-frying
- Garlic sauce (shop-bought or homemade)
- Handful of rocket
- Tomatoes, chopped or sliced
Instructions
- Prepare the Buttermilk Marinade: In a mixing bowl, combine 300ml buttermilk, 3 eggs, 3 tsp chilli powder or cayenne pepper, and 2 tsp garlic powder. Add the chicken tenders and stir to coat thoroughly. Cover and refrigerate for at least 2 hours, or up to 24 hours for maximum flavor infusion.
- Make the Chicken Coating Mix: In a separate bowl, combine 320g plain flour, 1 tbsp cornflour, 3 tsp baking powder, 2 tsp cayenne pepper, 1 tbsp paprika, 2 tsp garlic powder, and 1 tsp salt. Mix well. Beat the eggs separately.
- Coat the Chicken: Remove the marinated chicken from the fridge and, working in batches, toss the tenders lightly in the dry coating mix. Dip each coated tender into the beaten eggs, then toss again in the coating mix to ensure a crispy crust. Arrange coated tenders on a foil-lined baking sheet ready for frying.
- Prepare the Waffle Batter: In a large bowl, combine 320g flour, 1 ¼ tsp baking powder, 1 tsp bicarbonate of soda, 30g light brown soft sugar, ½ tsp salt, and ½ tsp black pepper. Beat 3 eggs separately, then gently stir into the dry ingredients. Add 480ml buttermilk and stir to create a smooth batter. Finally, mix in the melted butter and chopped cooked pancetta if using.
- Fry the Chicken: Pour sunflower oil into a saucepan to a depth of about one-third and heat over medium-high heat to 175°C (350°F). Test the temperature by dropping a piece of bread; it should brown within 30 seconds. Fry chicken tenders in batches, turning occasionally, until golden brown and cooked through, about 5-7 minutes per batch. Drain on kitchen paper and keep warm.
- Cook the Waffles: Preheat your waffle iron and cook the batter in portions for 5-6 minutes per waffle or until golden and cooked through. Remove waffles and cut each one in half horizontally.
- Assemble the Sandwiches: Spread garlic sauce on the bottom halves of the waffles. Add a layer of fresh rocket, chopped or sliced tomatoes, and 2-3 fried chicken tenders per sandwich. Place the top halves of waffles on to sandwich the filling, pressing gently. Serve immediately while warm and crispy.
Notes
- Marinating the chicken overnight enhances flavor and tenderness but at least 2 hours is needed.
- Adjust cayenne pepper quantity to control spice level.
- Ensure oil temperature is maintained at 175°C to avoid greasy or undercooked chicken.
- Pancetta is optional but adds a nice smoky, salty depth to the waffles.
- Use fresh garlic sauce or homemade for best flavor contrast.
- This sandwich is best served immediately to maintain the crispiness of chicken and waffles.
- Prep Time: 20 minutes (plus 2+ hours marinating)
- Cook Time: 20 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: American Southern
Keywords: fried chicken waffle sandwich, chicken tenders, crispy fried chicken, waffles, savory sandwich, southern cuisine, homemade waffles
