Chicken And Cheddar-Waffle Sandwiches

What results from the marriage of flavorful waffles laced with cheddar and crunchy fried chicken? Although we may have exaggerated, we believe that these chicken and cheddar-waffle sandwiches are among the best sandwiches in the history of the globe.

You'll notice that the directions ask for a double-dip in both the buttermilk and flour while dredging (also known as breading) the chicken. This is done to add extra craggy parts that will crisp up during cooking. To dredge like a master, use one hand for dry dredging and the other for wet dipping. This will prevent your fingers from becoming as breaded as the chicken. (Secret: The waffles can be prepared in advance and frozen for later.)

 

Ingredients

FRIED CHICKEN

3 cups buttermilk

2 tablespoons hot sauce

4 thin chicken breasts (about 1½ pounds)

2½ cups all-purpose flour

2 teaspoons salt

1 teaspoon freshly ground black pepper

1½ teaspoons baking powder

½ teaspoon cayenne pepper

Oil, for frying

ASSEMBLY

1 recipe Savory Cheese Waffles (8 waffles total)

1 cup arugula

2 tomatoes, thickly sliced

Directions

1. MAKE THE FRIED CHICKEN: In a 9-by-13-inch baking dish, combine the buttermilk and hot sauce. Add the chicken breasts and toss to coat. Marinate for at least 1 hour in the refrigerator (and up to overnight).

                                                         

 

2. In a large, shallow bowl, whisk the flour with the salt, pepper, baking powder and cayenne to combine.

 

 

3. In a large, high-sided skillet (preferably cast iron), heat 2 inches of oil over medium heat until it reads 350°F on a thermometer. While the oil heats, remove each chicken breast from the buttermilk and shake off the excess. Dredge the chicken in the flour to coat well. Dip the chicken back into the buttermilk and then back into the flour mixture.

 

 

4. When the oil is to temperature (you can test it by dropping in a piece of extra breading—it should sizzle and immediately float to the surface), add the chicken and cook until golden brown, 3 to 5 minutes per side. Transfer the chicken from the oil to a paper-towel-lined plate to drain.

 

 

5. ASSEMBLE THE SANDWICHES: To build each sandwich, place a waffle on a plate. Top it with ¼ cup arugula and 1 or 2 tomato slices. Top with a piece of chicken and another waffle. Serve immediately.

 

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