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Cha cha cha waffle and chicken sandwich

Chicken and waffle sandwich



Cha Cha Cha Waffle and chicken sandwich

For the pickles

1 English cucumber, sliced
Salt to coat the cucumber
3 baby onions, thinly sliced
2-3 cups malt vinegar
1t ground turmeric or fresh turmeric
1/2 cup maple syrup
1T mustard seeds
1T brown sugar

For the waffles

2 cups cake flour
2t baking powder
2t salt
1T sugar
2 free range eggs
3/4 cup milk
1 cup buttermilk
1/2 cup stout
125g butter melted
150g mature white cheddar
4T finely chopped chives
1 finely chopped green chilli or green jalapeño
2T black onion seeds

For the fried chicken

8 boneless chicken thighs
Salt and freshly ground black pepper to taste
1T garlic powder
1/4 cup Sriracha
1 1/2 cups buttermilk
Flour to coat the chicken
Oil for deep frying

For the glaze

3T butter
3T maple syrup
3T tabasco chipotle
For the pickles

Coat the cucumber in salt and allow it to sit for 15 minutes allowing the excess water to drain off before adding them to jar with the onions after brushing off any excess salt.
Heat the vinegar with the turmeric, maple, mustard seeds and sugar, simmer gently until the sugar has dissolved then bring it to a boil.

Pour the hot liquid over the cucumber and seal before allowing to cool or overnight for the best results.

In a large mixing bowl combine the dry ingredients and the wet ingredients in a separate mixing bowl. Slowly add the wet ingredients to the dry ingredients while mixing until combined before adding the cheese, chives and chilli along with the black onion seeds. Allow the mixture to sit for 10 minutes.
While the mixture is sitting prepare the chicken. Add the chicken to a mixing bowl and season with salt and freshly ground black pepper along with the garlic powder and sriracha. Massage it into the chicken before adding the buttermilk and stirring to coat. Dip the chicken into the flour to coat well by pressing the flout into the chicken. Dust off the excess flour before setting the chicken aside while preheating the oil.

Heat the waffle iron. Add a large spoonful of the batter to the waffle iron and cook as required until perfectly cooked and golden.

Carefully drop the chicken in the oil and deep-fry until golden and crisp.

Prepare the glaze by simply heating all the ingredients together until well combined.

Build the sandwich by adding the chicken to the base of the waffle before drizzling over the glaze and adding some the waffles and finishing with another waffle.

As an option serve the sandwich with thinly lettuce coated in ranch dressing



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