Biscuit Waffle Chicken Sandwich Recipe

Prep and marinate chicken

Pound chicken pieces to an even 1/2-inch thickness if using breasts (or leave thighs whole). In a bowl combine buttermilk and hot sauce. Submerge chicken, cover, and refrigerate for at least 30 minutes up to 4 hours.

Make the dry mix

In a shallow dish whisk together flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne, salt and black pepper until evenly combined.

Bread the chicken

Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the seasoned flour, pressing to adhere. For extra crisp, dip back quickly into the remaining buttermilk and dredge again in flour (double-dip). Place breaded pieces on a rack for 10 minutes to set.

Fry the chicken

Heat vegetable oil in a heavy skillet to 350°F (175°C) or until a pinch of flour sizzles. Fry chicken in batches 3–5 minutes per side (time depends on thickness) until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while finishing other components.

Bake/heat biscuits

Bake biscuits according to package or recipe instructions until golden (usually 10–12 minutes at 400°F/205°C). Halve each biscuit horizontally. Keep warm.

Waffle press biscuits

Heat a waffle iron on medium-high. Lightly brush interior with melted butter. Place each biscuit half (cut-side down) in the waffle iron and press for 30–45 seconds until lightly crisped and marked. Repeat for top halves. The goal is a biscuit 'waffle' with extra crunch for the sandwich exterior.

Cheese on chicken

Place a slice of cheddar on each hot fried chicken piece and return to the oven for 1–2 minutes until slightly melted.

Make remoulade

In a small bowl combine mayonnaise, Dijon, whole grain mustard, lemon juice, chopped capers, diced cornichons, paprika, hot sauce or cayenne, salt and pepper. Stir until smooth and taste-adjust seasoning. Refrigerate until assembly.

Prep pickles

If using whole pickles, thinly slice into rounds. Keep chilled until ready to build sandwiches.

Make spicy honey

In a small saucepan combine 3 tablespoons honey and red pepper flakes over low heat just until warm and combined, 1–2 minutes. Remove from heat and let infuse for a few minutes. Keep warm or bring to room temperature for serving.

Make honey butter

In a small bowl beat softened butter with 1 tablespoon honey and a pinch of kosher salt until smooth. Transfer to a small serving ramekin or brush to apply to biscuit waffles.

Par-cook potatoes

Place diced potatoes in a pot of salted water, bring to a simmer and cook 5–6 minutes until just tender but not falling apart. Drain and pat dry thoroughly with a towel; removing surface moisture helps them crisp.

Sauté potatoes and veg

Heat olive oil in a large skillet over medium-high heat. Add potatoes in a single layer and cook without stirring for 3–4 minutes to develop a crust. Stir and add diced bell peppers and onion, then season with smoked paprika, garlic powder, salt and pepper. Continue to cook, stirring periodically, until potatoes are golden and vegetables are softened, about 6–8 more minutes. Taste and adjust seasoning.

Assemble sandwiches

Spread about 1 tablespoon of remoulade on the bottom biscuit waffle. Place a slice of leaf lettuce or a small handful of microgreens on top. Set the melted-cheese fried chicken atop the greens, then add 2–3 dill pickle slices. Drizzle 1 teaspoon of spicy honey over the chicken. Top with the biscuit waffle top. For more sweetness, brush the outsides with melted butter and serve honey butter on the side.

Plate with potatoes

Serve each sandwich with a generous portion (about 1 cup) of O'Brien style breakfast potatoes on the side. Provide an extra ramekin of spicy honey and honey butter for dipping.

Yield & holding

Makes 4 sandwiches. To keep sandwiches crisp if not serving immediately, keep fried chicken on a rack in a low oven and keep biscuit waffles covered lightly to prevent drying; add remoulade and pickles just before serving.