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Chicken and Waffle Sandwiches
Chicken and Waffle Sandwiches
Photo: Liz Andrew/Styling: Erin McDowell

What do you get when you combine crispy fried chicken and savory cheese waffles? The greatest sandwich in the history of the world. Click on over to see how it's done.

RELATED: Slow-Cooker Pulled Chicken Sandwich Recipe

4 servings

Fried Chicken

3 cups buttermilk

2 tablespoons hot sauce

4 thin chicken breasts (about 1½ pounds)

2½ cups all-purpose flour

2 teaspoons salt

1 teaspoon freshly ground black pepper

1½ teaspoons baking powder

½ teaspoon cayenne pepper

Oil, for frying


1 recipe Savory Cheese Waffles (8 waffles total)

1 cup arugula

2 tomatoes, thickly sliced

1. Make the Fried Chicken: In a 9-by-13-inch baking dish, combine the buttermilk and hot sauce. Add the chicken breasts and toss to coat. Marinate for at least 1 hour in the refrigerator (and up to overnight).

2. In a large, shallow bowl, whisk the flour with the salt, pepper, baking powder and cayenne to combine.

3. In a large sauté pan, heat 2 inches of oil over medium heat until it reads 350°F on a thermometer. While the oil heats, remove each chicken breast from the buttermilk and shake off the excess. Dredge the chicken in the flour to coat well. Dip the chicken back into the buttermilk and then back into the flour mixture.

4. When the oil is very hot (test it by dropping in a piece of extra breading--it should sizzle and immediately float to the surface), add the chicken and cook until golden brown, 3 to 5 minutes per side. Transfer the chicken from the oil to a plate lined with absorbent paper towels; let drain.

5. Make the Sandwich: To build the sandwiches, place a waffle on a plate. Top it with ¼ cup arugula and 1 or 2 tomato slices. Top with a piece of chicken and another waffle. Serve immediately.

Fried Chicken

1,185 calories

82g fat

69g carbs

43g protein

9g sugars


448 calories

21g fat

52g carbs

13g protein

2g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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