Best Fried Chicken And Waffle Sandwich With Potato Salad And Collard Slaw Recipe Epicuriouscom Recipes

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CRISPY CHICKEN AND WAFFLE SANDWICHES



Crispy Chicken and Waffle Sandwiches image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 29

1/3 cup buttermilk
3/4 teaspoon hot sauce
1/4 teaspoon granulated garlic
1/4 teaspoon granulated onion
Kosher salt
1 pound chicken tenders
Vegetable oil, for frying
1 cup all-purpose flour
1 teaspoon smoked paprika
Freshly cracked black pepper
1 1/2 cups panko breadcrumbs
1 1/2 tablespoons ancho chile powder
2 large eggs
1 stick salted butter, softened
3 tablespoons maple syrup
3 teaspoons hot sauce
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
3/4 teaspoon pure vanilla extract
2 large eggs
1 1/4 cups buttermilk
1/2 cup seltzer
2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup chopped scallions
Cooking spray
2 tomatoes, thinly sliced

Steps:

  • Make the chicken: Whisk the buttermilk, hot sauce, granulated garlic, granulated onion and 3/4 teaspoon kosher salt in a small bowl. Place the chicken in a resealable plastic bag and pour in the buttermilk marinade. Refrigerate at least 2 hours or overnight.
  • Preheat the oven to 200 degrees F and have 2 baking sheets with wire racks set on top. Preheat a waffle iron. Fill a large cast-iron skillet with 1 inch vegetable oil and heat to 350 degrees F on a deep-fry thermometer.
  • Put the flour in a baking dish and season it with the paprika and salt and pepper. Put the panko in another baking dish and season it with the chile powder and salt and pepper. Beat the eggs in another dish.
  • Remove the chicken from the marinade, allowing the excess to drip off. Dredge the chicken first in the flour, then in the eggs and finally coat with the panko. Fry the chicken in batches, being careful not to overcrowd the skillet, until golden brown and an instant-read thermometer inserted into the center reads 160 degrees F, 3 to 4 minutes per side. Remove to one of the prepared baking sheets and keep warm in the oven.
  • Make the spicy maple butter: Mix the butter, maple syrup, hot sauce and cayenne in a bowl.
  • Make the waffles: Whisk the vegetable oil, vanilla and eggs in a medium bowl until combined. Whisk in the buttermilk and seltzer. In another bowl, whisk the flour, sugar, baking soda and fine salt; add to the wet ingredients and whisk until smooth. Stir in the scallions.
  • Coat the waffle iron with cooking spray. Pour in some batter and cook until golden, 4 to 6 minutes. Place the waffles on the other baking sheet and keep warm in the oven while you make the rest.
  • For the sandwich build: Spread each waffle with a generous portion of the maple butter. Place some tomato slices on a waffle and then some of the crispy chicken. Top with another waffle to seal the deal.

WHOLE HOT-SAUCED FRIED CHICKENS WITH FLO'S POTATO SALAD AND SOUTHERN COOKED GREENS



Whole Hot-Sauced Fried Chickens with Flo's Potato Salad and Southern Cooked Greens image

Provided by Emeril Lagasse

Categories     main-dish

Yield 6 to 8 servings

Number Of Ingredients 39

2 whole fryer chickens (about 4 1/2 pounds)
Salt
Freshly ground black pepper
2 cups hot sauce
2 cups buttermilk
3 cups all-purpose flour
Essence, recipe follows
Peanut oil, for frying
3 pound new potatoes, quartered, cooked until tender and cooled
1 cup mayonnaise
1/4 cup Creole or whole grain mustard
3 tablespoons fresh lemon juice
Hot Sauce
Salt
Freshly ground black pepper
3/4 cup finely chopped red onions
1 tablespoon chopped garlic
6 large hard-boiled eggs, sliced
1/2 pound cooked crispy bacon, chopped
1/4 cup chopped green onions, green part only
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
1/2 pound raw bacon, chopped
3 cups julienne onions
Salt
Freshly ground black pepper
Pinch cayenne
2 tablespoons minced shallots
1 tablespoon minced garlic
1 (12-ounce) bottle Dixie Beer
1/4 cup rice wine vinegar
1 tablespoon molasses
6 pounds greens, such as mustard greens, collard greens, turnip greens, kale, and spinach, cleaned and stemmed

Steps:

  • For the Fried Chickens: Season the both chickens with salt and pepper. Place each chicken in a large resealable bag. Add 1 cup of the hot sauce and buttermilk to each bag. Seal each bag and shake several times to incorporate all of the ingredients. Place in the refrigerator and marinate overnight.
  • Remove the chicken from each bag and pour the marinade in a large mixing bowl. In another large mixing bowl, add the flour and season with Creole seasoning. Mix well. Dredge each chicken in the seasoned flour, coating completely. Dip each chicken in the reserved marinade, letting the excess drip off. Dredge the chicken for a second time in the seasoned flour, coating completely. Shake off any excess.
  • Assemble the frying rig according to manufacture?s directions. To fry each chicken, fill the pot three quarters of the way full with the peanut oil and heat the oil to between 350 degrees and 360 degrees F. Place one chicken in the basket insert and carefully and slowly lower it into the hot oil. Turn the chicken every 5 minutes, using long-handled forks. A whole chicken will take 3 to 5 minutes per pound to cook. It is done when the internal temperature reaches 170 degrees to 180 degrees F on an instant read meat thermometer.Carefully lift the basket out of the hot oil. This can be done by inserting a broomstick through the handles and having 2 strong people lift the basket out of the pot. Using the long-handled forks, transfer the chicken to a large brown paper bag and let stand for about 15 minutes before removing to carve. Repeat the procedure for the second chicken. Carve the chickens into individual pieces.
  • For the Salad: In a large mixing bowl, combine the potatoes, mayonnaise, mustard, and lemon juice. Season with hot sauce, salt and pepper. Mix thoroughly. Add the onions and garlic. Mix thoroughly. Fold in the eggs, bacon and green onions. Mix well.
  • To serve, mound the potato salad in the center of each plate. Lay a couple pieces of chicken next to the salad. Garnish with parsley.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  • In a large pot, render the bacon until crispy, about 5 minutes. Add the onions and cook for about 6 to 7 minutes or until the onions are wilted. Season the mixture with salt, pepper and pinch of cayenne. Add the shallots and garlic and cook for 2 minutes. Stir in the beer, vinegar, and molasses. Stir in the greens, a third at a time, pressing the greens down as they start to wilt. Cook the greens, uncovered for about 1 hour and 15 minutes.
  • Yield: 8 servings

NASHVILLE HOT CHICKEN AND WAFFLE SANDWICH



Nashville Hot Chicken and Waffle Sandwich image

When you want to impress dinner guests in the most delicious way, try this hot chicken waffle sandwich! The waffle is tender and slightly sweet, which balances the spiciness from the chicken perfectly. The chicken is insanely crunchy on the outside with a slightly sticky, spicy glaze. The hot chicken and cold crunch of the slaw is perfect.

Provided by NicoleMcmom

Categories     Main Dish Recipes     Sandwich Recipes     Chicken

Time 1h45m

Yield 4

Number Of Ingredients 18

4 (5 ounce) boneless, skinless chicken thighs
2 cups buttermilk
2 tablespoons hot sauce
2 cups oil for frying, or as needed
1 ½ cups all-purpose flour
2 tablespoons paprika, divided
2 teaspoons garlic powder, divided
2 teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
¼ cup cayenne pepper
2 tablespoons brown sugar
2 tablespoons maple syrup
1 cup coleslaw
1 ½ cups Belgian waffle mix (such as Krusteaz®)
⅔ cup water
1 large egg
3 tablespoons vegetable oil
cooking spray

Steps:

  • Begin preparing chicken: place chicken thighs in a medium bowl. Add buttermilk and hot sauce and stir to coat. Cover and refrigerate for at least 1 hour, or overnight.
  • Prepare waffles: combine waffle mix, water, egg, and oil in a medium bowl; whisk until well combined.
  • Preheat the oven to 250 degrees F (120 degrees C). Preheat a mini waffle maker according to manufacturer's instructions.
  • Spray waffle maker with cooking spray. Cook waffles one at a time until golden brown. Place cooked waffles on a baking sheet and place in the oven to keep warm.
  • Finish preparing chicken: heat 3 inches of oil to 350 degrees F (175 degrees C) in a deep cast iron skillet or Dutch oven.
  • While oil heats, combine flour, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper in a shallow dish.
  • Remove chicken thighs from the buttermilk mixture one at a time and allow excess to drip off. Coat chicken lightly in flour mixture and shake off any excess. Repeat the process once more, dipping chicken back in the buttermilk mixture and flour mixture, and shaking off any excess. Place chicken on a wire rack set inside a rimmed baking sheet. Repeat to coat remaining chicken.
  • Fry 2 chicken thighs at a time in the hot oil until an instant-read thermometer inserted into the center reads 170 degrees F (77 degrees F), turning 2 to 3 times, about 8 minutes per batch. Drain chicken on a clean wire rack set inside a paper towel-lined baking sheet.
  • Combine remaining paprika, garlic powder, salt, and pepper with cayenne pepper and brown sugar in a medium bowl. Carefully whisk in 1 cup of the hot frying oil. Brush each fried chicken thigh with the spicy oil mixture.
  • Stir maple syrup into the remaining spice mixture.
  • Place 1 piece of chicken on a waffle and top with 1/4 cup coleslaw. Drizzle with 2 teaspoons of the spicy maple mixture and place a second waffle on top. Repeat with remaining ingredients and serve immediately.

Nutrition Facts : Calories 989.6 calories, Carbohydrate 113.7 g, Cholesterol 142.6 mg, Fat 43.4 g, Fiber 6.5 g, Protein 37.6 g, SaturatedFat 9 g, Sodium 2386.7 mg, Sugar 15.8 g

MANTASTIC FRIED CHICKEN AND WAFFLE SANDWICH



Mantastic Fried Chicken and Waffle Sandwich image

Here's a new take on chicken 'n' waffles-made better with beer, bacon, and bourbon. It's the ultimate manly man meal.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 1h30m

Yield 8

Number Of Ingredients 18

12 slices bacon
1 tablespoon butter
4 slices onion (from 1 medium onion)
4 boneless skinless chicken breasts (4 oz each)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
3/4 cup Original Bisquick™ mix
1/2 teaspoon chipotle chile powder
1 egg
1/2 teaspoon chipotle chile powder
1/4 cup vegetable oil
3/4 cup pure maple syrup
2 tablespoons butter
1 tablespoon bourbon whiskey
2 cups Original Bisquick™ mix
1 egg
1 1/2 cups regular or nonalcoholic beer (12 oz)
2 tablespoons vegetable oil

Steps:

  • In 12-inch skillet, cook bacon over low heat 8 to 10 minutes, turning occasionally, until crisp. Drain on paper towels. Set aside.
  • In 6-inch skillet, melt 1 tablespoon butter over medium heat. Cook onion in butter about 10 minutes, stirring frequently, until golden brown. Set aside.
  • Between pieces of waxed paper or plastic wrap, place each chicken breast smooth side down; gently pound with flat side of a meat mallet or rolling pin until about 1/2 inch thick. Season chicken with salt and pepper.
  • In shallow bowl, mix 3/4 cup Bisquick mix and 1/2 teaspoon chipotle powder. In another bowl, beat egg and remaining 1/2 teaspoon chipotle powder with fork. Dip chicken into egg mixture; coat with Bisquick mixture.
  • In 12-inch nonstick skillet, heat 1/4 cup oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until chicken is no longer pink in center and coating is golden brown. Meanwhile, in 1-quart saucepan, heat maple syrup and 2 tablespoons butter to boiling. Remove from heat; stir in bourbon. Set aside.
  • In medium bowl, stir waffle ingredients until blended. Pour slightly less than 2/3 cup batter onto center of hot waffle iron. Close lid of waffle iron. Bake about 5 minutes or until steaming stops. Carefully remove waffle. Repeat with remaining batter, making 8 waffle sections.
  • To assemble: Place waffle section on plate; top with 3 slices bacon, 1 piece chicken, onion slices and another waffle section. Cut each sandwich in half, serve with syrup for dipping.

Nutrition Facts : Calories 540, Carbohydrate 49 g, Cholesterol 115 mg, Fat 5, Fiber 1 g, Protein 22 g, SaturatedFat 9 g, ServingSize 1 Sandwich, Sodium 950 mg, Sugar 20 g, TransFat 2 g

FRIED CHICKEN AND WAFFLE SANDWICH WITH POTATO SALAD AND COLLARD SLAW



Fried Chicken and Waffle Sandwich with Potato Salad and Collard Slaw image

Provided by Rhoda Boone

Categories     Sandwich     Chicken     Potato     Kid-Friendly     Dinner     Lunch     Cabbage     Collard Greens     Peanut Free     Soy Free     Small Plates

Yield Makes 2 servings

Number Of Ingredients 34

For the potato salad:
2 pounds small new potatoes
1 1/2 teaspoons kosher salt, divided
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons cider vinegar
1 medium shallot, diced
1/4 teaspoon black pepper
1/4 cup olive oil
For the slaw:
3/4 cup plain low-fat Greek yogurt
1 teaspoon lemon zest
2 tablespoons lemon juice
1/2 small habanero pepper, seeded and finely diced (about 1/2 teaspoon)
1 large clove garlic, finely grated
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 bunch collard greens, center ribs removed, thinly sliced crosswise (about 3 cups)
1/4 medium green cabbage, cored and thinly sliced (about 3 cups)
1 medium carrot, julienned (about 1 cup)
For the fried chicken:
3/4 cup all-purpose flour
1/8 teaspoon cayenne pepper
1 1/4 teaspoons kosher salt, divided
1/2 teaspoon black pepper, divided
2 eggs
3 dashes hot sauce
1 cup plain bread crumbs
Vegetable oil, for frying
4 (3-ounce) chicken cutlets, pounded to 1/4-inch thickness
For the sandwich:
1 frozen waffle
1/2 tablespoon butter
1/2 tablespoon honey

Steps:

  • Make the potato salad:
  • Place the potatoes in a pot of cold water with 1 teaspoon salt. Bring to a boil and simmer, partially covered, until potatoes are tender when pierced with a knife, about 12 to 15 minutes. Drain and let cool. Meanwhile, whisk the remaining 1/2 teaspoon salt, mustards, vinegar, shallot, and pepper in a small bowl. Pour in the olive oil while whisking to emulsify the dressing. Quarter the potatoes and toss with the dressing in a large bowl. Taste and adjust seasoning.
  • Make the slaw:
  • Whisk the yogurt, lemon zest and juice, habanero pepper, garlic, salt, and pepper in a small bowl. Place the collard greens, cabbage, and carrot in a large bowl and toss with the dressing to coat. Taste and adjust seasoning.
  • Fry the chicken:
  • Mix the flour, cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl. Beat the 2 eggs with the hot sauce, 1/2 teaspoon salt, and 1/4 teaspoon pepper in another shallow bowl. Place the bread crumbs in a third shallow bowl. Fill a large Dutch oven or cast-iron skillet with oil to a depth of 1 1/2 inches and heat carefully to 350°F. Pat chicken dry and coat in flour, dip in egg mixture, and dredge in bread crumbs, pressing to adhere. Repeat with remaining 3 pieces chicken.
  • Fry 2 pieces chicken until golden brown and cooked through, turning once, 5 to 6 minutes. (The chicken should reach an internal temperature of 165°F.) Repeat with remaining 2 pieces chicken. Sprinkle with remaining 1/4 teaspoon salt and drain on a wire rack placed over a sheet tray.
  • Assemble the sandwich:
  • Toast the waffle, spread with butter and honey, and cut in half. Place 1 chicken cutlet on a plate and layer with 1/4 cup slaw, 1/2 waffle, and 1/4 cup potato salad. Top with another chicken cutlet to form a sandwich. Repeat with remaining chicken cutlets to make a second sandwich.
  • The leftover potato salad and slaw can be refrigerated for up to 3 days.

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