Chicken and Waffles Sandwich

Fried chicken and waffles have a long and delicious history. This unlikely pair first met in a jazz club in Harlem called Wells Supper Club, where legendary entertainers like Sammie David Jr. and Nat King Cole were regulars. Before long, chicken and waffles developed a national reputation with its oddly addictive pairing of sweet and salty crunch. When a chef from Harlem named Herb Hudson opened Roscoe’s House of Chicken N Waffles in 1979 in Los Angeles, the trend became a national phenomenon.

Roscoe’s famous Chicken & Waffles Sandwich is the inspiration for our recipe, a mix of classic fried chicken, homemade waffles, and fresh farm-to-table toppings true to the spirit of California Cuisine. Enjoy!

Makes:

4 sandwiches

Hands-on time:

45 minutes

Start-to-eat time:

1 hour 5 minutes

Ingredients

  • 3 cups buttermilk
  • 2 teaspoons hot sauce (optional)
  • 4 boneless chicken breasts
  • 2½ cups all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1½ teaspoons baking powder
  • ½ teaspoon cayenne pepper (optional)
  • Oil, for frying
  • 8 waffles, frozen or homemade
  • 1 cup arugula
  • 2 tomatoes, sliced
  • 1 avocado (optional)

Kids kitchen skills:

  • marinating
  • dredging
  • frying
  • making waffles

Tools:

  • measuring cups & spoons
  • knife & cutting board
  • 9x13 baking dish
  • large bowl & whisk
  • large heavy bottom pan
  • plate & paper towels
  • waffle maker (optional)

Step-by-step

Grown-up steps
  1. In a large baking dish, combine the buttermilk and hot sauce, if using.
  2. Add the chicken breasts and toss to coat. Marinate for at least 30 minutes to 1 hour in the refrigerator.
  3. In a large bowl, add the flour, salt, pepper, baking powder, and cayenne pepper ( if using), and whisk to combine.
  4. Remove the chicken from the buttermilk, shaking off the excess. Dredge the chicken in the flour mixture to coat. (Save the buttermilk for later).
  5. In a large heavy bottom or cast iron pan, heat 2 inches of oil over medium heat.
  6. Dip the chicken back into the buttermilk and then back into the flour mixture.
  7. When the oil is hot, add the chicken and cook until golden brown, 3-5 minutes per side.
  8. Transfer the chicken from the pan to a plate lined with paper towels to drain.
  9. To assemble the sandwiches, place a waffle on a plate. Top it with ¼ cup arugula and 2 tomato slices. Add the chicken and avocado (if using), and drizzle with homemade ranch dressing, if you like. Top with a waffle.

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