Best Mantastic Fried Chicken And Waffle Sandwich Recipes

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FRIED CHICKEN AND WAFFLE SANDWICH BITES



Fried Chicken and Waffle Sandwich Bites image

Bite-size bacon, beer and bourbon...how could chicken 'n waffles get any better?

Provided by By Betty Crocker Kitchens

Categories     Snack

Time 1h30m

Yield 16

Number Of Ingredients 15

8 slices bacon, cut in half
2 boneless skinless chicken breasts (4 oz each)
1/8 teaspoon salt
Dash freshly ground black pepper
1/2 cup Original Bisquick™ mix
1/2 teaspoon chipotle chile powder
1 egg
2 tablespoons vegetable oil
1/4 cup butter, softened
2 tablespoons pure maple syrup
2 teaspoons bourbon whiskey
1 1/4 cups Original Bisquick™ mix
1 egg
3/4 cup regular or nonalcoholic beer (6 oz)
1 tablespoon 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.
  • Between pieces of waxed paper or plastic wrap, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick. Cut into 2-inch pieces. Season chicken with salt and pepper.
  • In shallow bowl, mix 1/2 cup Bisquick mix and the chipotle powder. In another bowl, beat egg with fork. Dip chicken into egg mixture; coat with Bisquick mixture.
  • In 12-inch nonstick skillet, heat 2 tablespoons oil over medium heat. Add chicken; cook 6 to 8 minutes, turning once, until chicken is no longer pink in center and coating is golden brown. Meanwhile, in another small bowl, stir together Maple-Bourbon Butter ingredients until smooth. Set aside.
  • Heat waffle iron. In medium bowl, stir Beer Waffle ingredients until blended. Pour about 1 tablespoon batter onto center of each quarter of hot waffle iron. Close lid of waffle iron. Bake about 2 minutes or until steaming stops. Carefully remove waffles. Repeat with remaining batter, making 32 small waffles.
  • To assemble: Place waffle section on plate; spread Maple-Bourbon Butter on waffle, top with 1 half slice bacon, 1 piece chicken, and another waffle section.

Nutrition Facts : Calories 160, Carbohydrate 11 g, Cholesterol 45 mg, Fat 2, Fiber 0 g, Protein 6 g, SaturatedFat 3 1/2 g, ServingSize 1 Sandwich, Sodium 320 mg, Sugar 2 g, TransFat 1/2 g

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.

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