Chicken & Waffle Sammy Recipe
Make Chicken & Waffle Sammy Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Waffles
For the Fried Chicken
For Assembly & Finishes
Method
For the Waffles
Mix dry ingredients
In a large bowl whisk together 2 cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder and 1 tsp fine salt until evenly combined.
Mix wet ingredients
In a separate bowl lightly beat 2 large eggs, then whisk in 1 1/2 cups whole milk, 6 tbsp melted unsalted butter and 1 tsp vanilla extract until smooth.
Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix; small lumps are fine. Let the batter rest 5–10 minutes while you prepare the chicken and heat the waffle iron.
Preheat your waffle iron according to manufacturer instructions to a medium-high setting. Lightly brush or spray the iron with oil (about 1 tbsp total). Cook waffles using about 3/4 cup batter per waffle (adjust to iron size) until golden and crisp, about 3–5 minutes per waffle. Transfer cooked waffles to a wire rack in a warm oven (200°F / 95°C) to keep crisp while you finish the chicken.
For the Fried Chicken
Marinate chicken
Cut 1 lb boneless chicken thighs into sandwich-sized pieces (or keep breasts whole and flatten to 1/2" thickness). Place chicken in a shallow dish and pour 1 cup buttermilk over it with 1 tsp hot sauce (optional). Cover and refrigerate for at least 30 minutes, up to 4 hours.
Make seasoned flour
While chicken marinates, combine 1 cup all-purpose flour, 2 tbsp cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 tsp black pepper, and 1 tsp fine salt in a wide shallow bowl. Whisk to combine.
Dredge chicken
Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the seasoned flour, pressing so the coating adheres. For extra crispness, dip back into the buttermilk briefly, then dredge again in the flour (double-coat). Place coated pieces on a wire rack for 10 minutes to set.
Heat oil
Pour about 2 cups vegetable oil into a heavy skillet (cast-iron preferred) to reach about 1/2"–3/4" depth. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour: it should sizzle immediately but not burn.
Fry chicken
Fry the coated chicken pieces in batches without crowding, 3–5 minutes per side for thighs (longer for thicker breast pieces), until deep golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain 325–350°F. Transfer cooked chicken to a wire rack set over a sheet pan and season lightly with a pinch of salt while hot.
For Assembly & Finishes
Warm the maple syrup: in a small saucepan warm 1/2 cup maple syrup over low heat; for a spicy-sweet finish stir in 2 tbsp hot honey or hot sauce if using. Keep warm.
Assemble sammys: place one waffle (bottom) on your plate, top with 2–3 slices of pickles, then a piece of fried chicken. Drizzle 1–2 tbsp warm maple syrup over the chicken (more to taste). Top with the second waffle to make a sandwich. Repeat to make 4 sammys (recipe yields 4 sandwiches using waffle batter and 1 lb chicken divided).