Fried Chicken & Liege Waffle Sandwich

I’m not quite sure how chicken & waffles gained their claim to fame but oh boy how do people love them.   Recently the chicken & waffle food combo has gotten closer than ever, merging into a sandwich.  

See, when I eat out, I look for things that either I won’t make at home, or sound way to good to pass up at that very moment.  One commonality these sandwiches always have it that they’re are served on waffles made from a liquid batter. I would never eat a dry waffle. Sometimes the waffle is just a vessel for the maple syrup.  So to have a sandwich with dry waffle, and dry chicken was not appealing to me,

There’s this cafe in LA called Shaky Alibi that serves up these Belgium Liege waffles.  Liege waffles are made from a dough batter continuing chunks of sugar pearls.  This waffle is way more suited to create this sandwich.  The doughy batter makes the waffle to be more bread like, and the sugar pearls give back to the waffle what syrup would provide.

I found a good liege recipe on Food & Wine, but opted to add bit of cardamon.  This helped transition from the sweet waffle flavors to the more savory contents in the sandwich.

RECIPE OVERVIEW


 

In a large bowl combine buttermilk, cayenne, herbs de provence, black pepper & kosher salt.  Add in chicken, cover & marinate in the fridge for (2-4 hours).


Prepare the waffle batter according to instruction, adding the ground cardamon to step (where you mix the butter & vanilla extract). Put aside until ready for use.

Once chicken has marinated for a sufficient amount of time, remove from fridge.

In a shallow pan, mix flour, sea salt & paprika.  Coat the chicken pieces in the flour.

Flour

Place on a rack, shaking off excess flour.  Allow to sit for 10 minutes before frying.

 

Tip: After the 10 minutes, you can touch up the chicken by lightly coating in the flour one more time to coverup any wet spots.


Fill a large frying pan with 1″ high of oil, and heat over medium heat.

Fry the chicken in batches making sure the pan isn’t over crowded.

Chicken should take 8-10 minutes to cook, turning midway.  Place on a fresh wire rack over a baking sheet after frying.  This helps them remain crisp.

chicken

While the chicken is cooking, heat your Belgium waffle iron. (heat 3 out of 6). Cook waffles using 1/4 cup of batter for each.

 

Turn on broiler.  Top each piece of fried chicken with a slice of cheese. Broil until melted.

Tip: Test the oil before adding in the whole chicken by placing a bit of chunky flour, or a tiny piece of chicken in the oil.  It should have gentle bubbles (see and take a couple minutes to brown.  If it browns to quickly its too hot & will burn the outside without cooking the inside. I use a splatter screen to keep my stove top clean.)

 


Combine slaw sauce ingredients: mayonnaise, mustard, vinegar & shallot. Lightly season slaw with kosher salt. Then toss with dressing.

*The cruciferous crunch collection from Trader Joes has kale, brussels sprouts, broccoli, green cabbage & red cabbage

 


To assemble sandwiches, cut the waffles in half horizontally (the same way you would for a bun for a sandwich.

Layer with slaw -> chicken -> tomato -> more slaw.

Bon Appétit, oh and DON’T forget the hot sauce.

 

Fried Chicken & Liege Waffle Sandwich
Recipe TypeSandwich
Cuisine: American
Author: U. Kiano Moju
Serves: 6 Sandwiches
Ingredients
  • 6 liege waffles (recipe makes 8, so that leaves 2 for snacking or breakfast the next morning)
  • 3/4 tsp ground cardamon
  • 1 heirloom tomato, thinly sliced
  • 6 slices mild cheese (Dutch goat’s milk cheese)
  • 1.5 lbs thin chicken breasts (6 breasts)
  • 1 cup buttermilk
  • 1 cup flour
  • 1 TBSP Herbs de Provence
  • 1 tsp cayenne pepper
  • 1 tsp kosher salt
  • 1 tsp sea salt
  • 1 tsp fresh cracked black pepper
  • 3 springs fresh rosemary (optional)
  • vegetable oil for frying
  • 2 cups cruciferous crunch (Trader Joe’s- kale, brussels sprouts, broccoli, green & red cabbage)
  • 4 TBSP mayonnaise
  • 1 TBSP dijon mustard
  • 2 tsp red wine vinegar
  • 1 small shallot
  • hot sauce, to serve
Instructions
  1. In a large bowl combine buttermilk, cayenne, herbs de provence, black pepper & kosher salt. Add in chicken, cover & marinate in the fridge for (2-4 hours).
  2. Prepare the waffle batter according to instruction, adding the ground cardamon to step (where you mix the butter & vanilla extract). Put aside until ready for use. Once chicken has marinated for a sufficient amount of time, remove from fridge.
  3. In a shallow pan, mix flour, sea salt & paprika. Coat the chicken pieces in the flour. Place on a wire rack, shaking off excess flour. Allow to sit for 10 minutes before frying.
  4. Fill a large frying pan with 1″ high of oil, and heat over medium heat. Fry the chicken in batches making sure the pan isn’t over crowded.Chicken should take 8-10 minutes to cook, turning midway. Place on a new wire rack over a baking sheet after frying. This helps them remain crisp.
  5. While the chicken is cooking, heat your Belgium waffle iron. (heat 3 out of 6). Cook waffles using 1/4 cup of batter for each.
  6. Combine slaw sauce ingredients: mayonnaise, mustard, vinegar & shallot. Lightly season slaw with kosher salt. Then toss with dressing.
  7. To assemble sandwiches, cut the waffles in half horizontally (the same way you would for a bun for a sandwich. Layer with slaw -> chicken -> tomato -> more slaw.
  8. Serve with hot sauce

 

 

Kiano Moju

Founder

Founder of Culinary Inspo. Kiano is a California raised foodie with a big travel bug and even bigger appetite to explore the world's food and cultures.

9 Comments
  1. Waffles as bread is creative, and love how you sliced it in half for a less bready sandwich. Every part of this looks delicious!

  2. Kiano,
    I never noticed the chunks of sugar when I was eating waffles in Belgium, but I’ve got Belgian pearl sugar in my pantry right now. Funny how things come to you for no particular reason, then they are ready for you when you are ready for them.
    These sandwiches look delicious–thank you!

  3. Oh my gosh, this looked so good! When Kiano made this I didn’t get to try any but I know she will make it again. It also smelled so yummy!!!

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