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Crispy Buffalo Chicken & Waffle Sandwich

Servings: 4
Description

This indulgent sandwich features crispy, spicy buffalo chicken nestled between a savory cornbread and cheddar waffle, flavored with a creamy gorgonzola mascarpone spread and studded with diced celery for a flavor explosion.

Ingredients
  • 4 4 oz chicken breasts, pounded 1/2" thick and pierced (see notes)
  • 4 oz Gorgonzola Cheese (crumbled)
  • 8 oz Mascarpone Cheese (softened)
  • 1/4 cup celery (1/4" dice)
  • 4 EA Cheddar & Chive Cornbread Sourdough Waffles (see recipe)
  • 1 cup Buffalo Sauce (see recipe)
    • SEASONING BLEND
  • 1 Tbsp Smoked Paprika
  • 1 tsp Freshly Ground Black Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Cayenne Pepper (optional)
  • 1/4 tsp MSG (optional)
    • MARINADE
  • 1/2 Cup Buttermilk
  • 2 tsp Seasoning Blend
    • BREADER
  • 1.75 Cup All-Purpose Flour (Split)
  • 1/3 Cup Corn Starch
  • 2 tsp Kosher Salt
  • 2 tsp Baking Powder
    • TO FRY
  • 3-4 Cups Vegetable Oil or other neutral oil
Instructions
    MAKE SPREAD:
  1. 1
    Beat mascarpone cheese and gorgonzola cheese together and set aside
    2. MAKING THE CHICKEN:
  2. 2
    In a small bowl combine all spices and set aside
  3. 3
    In a medium bowl, add buttermilk and stir in 2 tsp Seasoning Blend (reserve the rest). Add the pounded chicken, cover and marinate for at least 2 hours, overnight preferably.
  4. 4

    In a large storage bag, add 1 cup of flour and 1 tsp Seasoning Blend (reserve the rest for battering), shake to mix.

  5. 5
    Remove the chicken (saving the marinade), shaking off the excess, then toss the drained chicken in the flour bag and transfer to a wire rack to rest for at least 30 minutes (optional, but highly recommended).
  6. 6
    In that same bag (with the excess flour still in it), add the rest of your flour along with the cornstarch, salt, baking powder, MSG (if using) and the rest of the seasoning blend. Shake to combine.
  7. 7
    In a heavy pot, heat oil to 350F (175C) (the temperature will drop by about 25F (14C) when the chicken is added.
  8. 8
    While the oil is heating, prepare the breading station by:
  9. 9
    Add a few Tablespoons of the flour/starch mixture into the reserved buttermilk marinade, whisking to combine. It should resemble a very thin batter.
  10. 10
    Adding a few Tablespoons of that liquid back into the flour/starch mixture, and stirring to create craggy bits.
    11. MAKE SANDWICHES:
  11. 11
    Take a waffle and toast in a hot oven or toaster oven to bring back to crispy if made earlier. Cut waffles into halves
  12. 12
    Spread cheese spread over both halves
  13. 13
    Sprinkle celery over cheese halves and press slightly into the cheese so they don't fall out
  14. 14
    Take a bowl and toss the chicken in Buffalo sauce and place on half of waffle. Top with other half and enjoy!
  15. 15
    Bread the (already floured) chicken by first dunking it in the buttermilk mix, letting the excess liquid drip off as much as possible, then coating it in the flour/starch mixture, and shaking off the excess flour as much as possible.
  16. 16
    Gently place the breaded chicken into the hot oil, and fry until the center is cooked to the desired internal temperature (about 160F (71C) for light meat).
  17. 17
    Transfer chicken to a wire rack to drain and cool for at least 5-10 minutes before eating.
Note

TENDERIZING CHICKEN: Besides pounding this chicken I also use a tenderizer to get the flavor inside the meat. You can purchase it HERE

Read it online: https://brinnerbites.com/recipe/crispy-buffalo-chicken-waffle-sandwich/
Dan Horne
Retired Chef

Hi, I'm Samantha, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I live in New Jersey with my family. Loves traveling, sharing new recipes, and spending time with my family.