Description
A delicious and hearty fried chicken waffle sandwich featuring crispy buttermilk-marinated chicken tenders, golden waffles infused with pancetta, and fresh toppings like rocket and tomatoes, all brought together with a flavorful garlic sauce.
Ingredients
Scale
For the Buttermilk Marinade and Chicken Coating
- 8 chicken tenders or fillets
- Sunflower oil, for deep-frying
- 320g plain flour
- 1 tbsp cornflour
- 3 tsp baking powder
- 2 tsp cayenne pepper
- 1 tbsp paprika
- 2 tsp garlic powder
- 3 eggs
- 300ml buttermilk
- 3 tsp chilli powder or cayenne pepper
- 2 tsp garlic powder
For the Waffles
- 320g plain flour
- 1 ¼ tsp baking powder
- 1 tsp bicarbonate of soda
- 30g light brown soft sugar
- 3 eggs
- 480ml buttermilk
- 50g unsalted butter, melted and slightly cooled
- 4 strips pancetta, cooked and finely chopped (optional)
For Assembly
- Garlic sauce (shop-bought, or homemade)
- Handful of rocket
- Tomatoes, chopped or sliced
Instructions
- Marinate the Chicken: Combine all the ingredients for the buttermilk marinade in a bowl, including buttermilk, eggs, and spices. Add the chicken tenders, mixing to coat evenly. Cover and refrigerate for at least 2 hours, up to 24 hours, to tenderize and infuse flavor.
- Prepare the Coating: In a separate bowl, mix together the plain flour, cornflour, baking powder, cayenne pepper, paprika, garlic powder, and 1 teaspoon salt. Beat the eggs in another bowl. Remove chicken from marinade in small batches. Dredge the chicken in the flour mixture, then dip into the beaten eggs, and toss again in the flour mixture. Place coated chicken on a foil-lined baking sheet.
- Make the Waffle Batter: In a large bowl, combine the plain flour, baking powder, bicarbonate of soda, and brown sugar. Add ½ teaspoon salt and black pepper. Beat the eggs lightly, then stir into the dry mix. Add the buttermilk and stir until smooth. Fold in the melted butter and chopped pancetta if using.
- Fry the Chicken: Heat sunflower oil in a saucepan to 175°C (350°F), or test by dropping a piece of bread which should brown in 30 seconds. Fry the chicken tenders in batches until golden brown and fully cooked inside, turning once. Drain on kitchen paper. Adjust heat to prevent burning if necessary.
- Cook the Waffles: Preheat your waffle iron or waffle machine. Pour batter into the waffle iron and cook for 5 to 6 minutes, or until waffles are golden and cooked through. Remove and cut each waffle in half horizontally.
- Assemble the Sandwiches: Spread garlic sauce generously on the bottom halves of the waffles. Top with fresh rocket leaves, chopped or sliced tomatoes, and the fried chicken tenders. Place the top half of the waffle on each sandwich and serve immediately while warm and crispy.
Notes
- Marinating the chicken for at least 2 hours (or overnight) enhances tenderness and flavor.
- If pancetta is unavailable or undesired, omit it from the waffles; the batter will still be delicious.
- Use a kitchen thermometer to maintain the oil temperature at 175°C for even frying.
- Serve sandwiches immediately for the best texture, as waffles and fried chicken lose crispness over time.
- Garlic sauce can be store-bought or homemade using mayonnaise, garlic, lemon juice, and herbs.
- Prep Time: 20 minutes (plus 2 hours marinating time)
- Cook Time: 20 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: American
Keywords: fried chicken waffle sandwich, buttermilk chicken, crispy chicken sandwich, homemade waffles, fried chicken recipe
