Chicken And Waffle Sandwich Recipe

Preheat your waffle iron according to manufacturer instructions.

In a large bowl whisk together the flour, sugar, baking powder, and salt until combined.

In a separate bowl whisk the buttermilk, egg, melted butter and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few small lumps are fine.

Brush or spray the waffle iron with a little vegetable oil. Cook waffles according to your iron's instructions, aiming for a crisp golden exterior. Keep waffles warm in a low oven (200°F / 95°C) on a wire rack while you finish the rest.

If chicken breasts are large, butterfly or pound to an even 1/2-inch thickness. Pat dry with paper towels.

Place chicken in a shallow dish and pour 1 cup buttermilk over it; add 1 tsp hot sauce if using. Cover and refrigerate at least 30 minutes and up to 4 hours.

In a shallow bowl combine 1 cup flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne, kosher salt and black pepper. Mix well.

Remove chicken from buttermilk, letting excess drip off. Dredge thoroughly in the seasoned flour mixture, pressing so the coating adheres. For extra crispiness, dip back in buttermilk and dredge again (double-coat).

Pour oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch and heat over medium-high until it reaches 350°F (175°C) or a small pinch of flour sizzles on contact. Carefully add chicken and fry until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C), about 3–4 minutes per side depending on thickness. Work in batches; do not overcrowd.

Transfer cooked chicken to a wire rack set over a baking sheet to drain and keep warm in the oven if desired.

In a medium skillet over medium heat, cook the bacon until fat is rendered and pieces are brown but not crispy — about 6–8 minutes. Remove bacon to a paper towel-lined plate, reserving 1–2 tablespoons of bacon fat in the skillet.

Add the chopped onion to the bacon fat and cook over medium-low heat until translucent and starting to caramelize, about 8–10 minutes. Add the garlic and cook 30–60 seconds until fragrant.

Crumble the reserved bacon and return most of it to the skillet (reserve a few pieces for topping if desired). Add maple syrup, apple cider vinegar, and brown sugar. Stir and simmer gently until mixture thickens and becomes jammy, about 6–8 minutes. If it gets too sticky, add up to 1 tablespoon water to loosen.

Taste and season with black pepper. Remove from heat and let cool slightly; it will thicken further as it cools.

In a small bowl combine sour cream, chopped chipotle in adobo (start with 1 tsp and add more to taste), lime juice and salt. Stir until smooth and refrigerate until ready to use.

When ready to assemble, reheat waffles briefly if needed so they are warm and crisp.

Top one waffle half with a generous spoonful of maple bacon jam, then place the hot breaded chicken on top.

Sprinkle or lay the cheddar cheese over the hot chicken so it begins to melt. If you want fully melted cheese, place assembled halves under a hot broiler for 30–60 seconds, watching carefully.

In a small nonstick skillet, melt 1 tbsp butter over medium-low. Crack eggs into the skillet and cook over-easy: cook until whites are set but yolks still runny, about 2 minutes, then gently flip and cook 10–20 seconds more. Season with salt and pepper.

Spread chipotle sour cream on the underside of the top waffle. Place the over-easy egg on top of the cheese-covered chicken, then crown with the top waffle (chipotle-smeared side down).

Serve immediately with extra maple syrup and reserved bacon pieces at the side. Enjoy while everything is hot and the yolk runs into the sandwich.