Buttermilk Fried Chicken Waffle Sandwich

  • Preparation Time30 mins
  • Cooking Time40 mins
  • Serves2
  • DifficultyMedium
200ml buttermilk
6 chicken thighs, skinless & boneless
250g plain flour
1/2 tsp baking powder
1 tbsp golden caster sugar
1 large egg, beaten
200ml whole milk
50g butter, salted and melted
3 rashers streaky bacon, fried and crumbled
3 spring onions, thinly sliced
30g cheddar, grated
Cooking spray or a little melted butter
1/2 tsp smoked paprika
1/2 tsp garlic granules
1L vegetable oil
1 avocado, sliced
Handful lettuce leaves
1 tomato, sliced
Salt and pepper for seasoning

To serve:

Corn on the cob

Sriracha Mayo:

75ml good quality mayonnaise
1/2-1 tbsp Sriracha hot sauce, to taste

1. Begin by marinating the chicken. Pour the buttermilk into a large bowl and season generously. Add the chicken thighs, making sure they are totally covered. Cover and chill for at least 4 hours or overnight.

2. To make the waffles, preheat the oven to 110°C. Sift 125g of the flour into a large bowl. Add the baking powder, sugar, 1/2 tsp salt and a good grinding of black pepper. Mix well, then make a well in the centre of the bowl. Add the egg, milk and melted butter and whisk to form a thick batter. Fold in the crumbled bacon, spring onions and cheddar cheese.

3. Lightly grease your waffle maker with cooking spray or brush with a little melted butter. Pour a ladleful of the batter into each well then close and cook until crisp and golden. Set the waffles aside and repeat until you have used up all the batter, keeping them warm in the oven while you get on with the chicken.

4. Remove the chicken from the fridge about 30 mins before you are ready to fry. Begin by heating the oil in a large heavy duty pan. It should reach about 170°C or until a cube of bread goes golden and crispy within a minute. Place a wire rack over an oven tray and set aside.

5. Tip the remaining flour onto a shallow dish with the smoked paprika, garlic granules, 1/2 tsp salt and plenty of black pepper. Dip each piece of buttermilk chicken in the mixture to thoroughly coat then transfer to a plate. Once the oil has reached the right temperature, fry the chicken pieces until crisp and golden, about 8-10 minutes. Place on the wire rack to drain while you assemble the sandwich.

6. To serve, layer a waffle with fried chicken, Sriracha Mayo, lettuce, tomato and avocado and sandwich with another waffle, using a toothpick to hold together. Serve with coleslaw and corn on the cob.

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