Chicken & Waffles Sandwich Recipe

Prepare and Pound

Slice each chicken breast in half horizontally to create 4 cutlets. Place each cutlet between two sheets of plastic wrap and pound with a meat mallet or heavy pan to about 1/4-inch thickness for even cooking.

Brine/Soak

Place pounded cutlets into a shallow dish and pour 1 cup buttermilk over them. Season buttermilk with 1/4 tsp salt and 1/8 tsp pepper (optional). Cover and refrigerate for 30 minutes (can be up to 2 hours).

Set Up Breading Station

In one shallow bowl, place 1 cup all-purpose flour seasoned with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika. In a second bowl, whisk 2 eggs. In a third bowl, combine 1 cup panko, 1/4 cup grated parmesan, and a pinch of salt.

Bread the Cutlets

Remove cutlets from buttermilk, letting excess drip off. Dredge each in seasoned flour, shake off excess, dip in beaten eggs, then press into panko-parmesan mixture to fully coat. Place on a wire rack and let rest 10 minutes so coating adheres.

Fry the Schnitzel

Pour about 1 cup vegetable oil into a large skillet (enough for a 1/4-inch shallow fry) and heat over medium-high to 350°F (or until a breadcrumb sizzles on contact). Fry 2 cutlets at a time without crowding for 3-4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a wire rack lined pan and keep warm in a 200°F oven. Add 1 tbsp butter to the oil near the end for extra flavor, spoon over cutlets once removed.

Prepare Batter

Preheat waffle iron. In a large bowl whisk 1.5 cups flour, 2 tbsp sugar, 1 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp salt. In another bowl whisk the egg yolks (reserve whites), milk, 1/2 cup buttermilk, melted butter, and 1 tsp vanilla until combined. Stir wet into dry just until combined.

Whip Egg Whites and Fold

In a clean bowl, beat the two egg whites to soft peaks. Gently fold the whipped whites into the batter in two additions to keep batter light and airy; do not overmix.

Cook Waffles

Brush waffle iron with a little butter. Cook waffles according to your iron’s instructions until golden and crisp. For sandwiches, aim for slightly crisp exterior so they hold up to the chicken and dressing. Keep waffles warm in a low oven if making ahead.

In a small saucepan over low heat combine 1/2 cup honey, 1 tbsp apple cider vinegar, 1/2 tsp red pepper flakes, and optional 1/2 tsp hot sauce. Warm gently, stirring, until honey thins and flavors meld (2-3 minutes). Do not boil. Taste and adjust heat or acidity. Keep warm or let cool slightly before drizzling.

Make Champagne Vinaigrette

In a small jar or bowl whisk 2 tsp champagne vinegar, 1 tsp Dijon, 1/2 tsp honey, 1/4 tsp salt, and 1/4 tsp pepper. Slowly whisk in 3 tbsp extra-virgin olive oil until emulsified. Taste and adjust seasoning.

Toss Salad

Place 4 cups baby arugula in a large bowl, add shaved parmesan. Dress with vinaigrette just before serving—use about 2 tbsp dressing and toss gently to coat. Reserve remaining dressing for guests if desired.

Butter the waffles lightly and toast them on a griddle or in the waffle iron for extra crispness if desired.

Place one waffle as the base. Lay a schnitzel cutlet on top, then drizzle 1-2 tbsp hot honey over the chicken (adjust to taste). Add a light sprinkle of extra grated parmesan and optional microgreens or herbs. Top with second waffle to form a sandwich.

Serve each waffle sandwich with a generous side of the tossed arugula salad. Offer extra hot honey and vinaigrette on the side.