Chicken & Waffles Sandwich

Guys. I love waffles. They're one of my favorite items on a diner menu. Pancakes with syrup holders installed? Genius.

Naturally, a waffle iron is going on my Christmas list this year. I'm ready to take that next step & make my own. But until then, I'm not picky - frozen waffles are my jam too.

Here's a fun way to incorporate waffles into lunch/dinner, when the typical breakfast routine with syrup just isn't enough. I used frozen waffles, but if you have the power, by all means, make them fresh. 

Chicken & Waffle Sandwich 

Ingredients:

Boneless, skinless chicken breast filets (I like them sliced thin)

2 eggs

Cornmeal 

Canola oil 

1 cup maple syrup

Cayenne pepper or hot sauce 

Paprika

Fresh or dried thyme

Garlic powder

Salt & pepper

Your favorite frozen waffles

Your favorite sandwich toppings (I went with spinach, tomatoes and BACON, of course) 

Directions: Whisk the eggs together in a mixing bowl, and in a separate dish combine about 1 cup cornmeal with a half teaspoon of paprika and thyme and a sprinkle of salt, pepper, and garlic powder (I also added some chopped almonds to my cornmeal). Dip each chicken filet in the egg mixture, followed by the cornmeal mixture until coated. Fry in about a quarter inch of canola oil over medium-high heat until golden brown and crispy -- about 3 or 4 minutes on each side, depending on the thickness of the chicken. Place chicken on paper towels to remove excess oil.

Warm maple syrup through in saucepan over low heat. Add cayenne pepper and/or hot sauce to taste and heat preference. 

Toast your waffles and pile on your chicken and toppings. Drizzle the spicy syrup over your sandwich, or coat the chicken with it before assembling. Serve with whatever your heart desires and enjoy. 

Weird? A little. But definitely worth a try. Chicken & waffles is quickly becoming my new favorite combo. 

And for dessert, top a waffle with Nutella, vanilla ice cream, and fresh fruit. 

End waffle rant.

Love,

Amy