Chicken & Waffle Breakfast Sandwich (Print Version)
Crispy chicken, soft waffles, fried egg, and hot honey create this rich, savory-sweet breakfast stack.
# Ingredients:
→ Hot Honey
01 -
1 cup honey
02 -
3 tablespoons habaneros, deseeded and roughly chopped
→ Spice Mix
03 -
2 tablespoons paprika
04 -
1 tablespoon freshly ground black pepper
05 -
1 tablespoon garlic powder
06 -
1 tablespoon onion powder
07 -
1/2 teaspoon oregano
08 -
1/2 teaspoon celery salt
09 -
1/2 teaspoon cayenne
→ Chicken
10 -
1 1/2 cups buttermilk
11 -
6 boneless, skinless chicken thighs (about 1 1/4 pounds)
12 -
Vegetable or peanut oil, for frying
13 -
1 cup all-purpose flour
14 -
1/3 cup cornstarch
→ Sandwiches
15 -
1/2 tablespoon vegetable or peanut oil
16 -
6 large eggs
17 -
Kosher salt, to taste
18 -
Freshly ground black pepper, to taste
19 -
12 cooked waffles
# Steps:
01 -
In a small saucepan over medium heat, combine honey and habaneros. Bring to a low simmer, then reduce heat to low and cook for 1 hour, stirring occasionally. Strain honey into an airtight container. Refrigerate for up to 1 month and reheat in the microwave to soften if needed.
02 -
In a small bowl, whisk together paprika, black pepper, garlic powder, onion powder, oregano, celery salt, and cayenne to create the spice mix.
03 -
In a large bowl, whisk together buttermilk and 2 1/2 tablespoons of the spice mix. Add the chicken thighs and toss to coat. Cover with plastic wrap and refrigerate for at least 2 hours, up to 24 hours for better flavor.
04 -
Fill a large cast-iron skillet with oil to a depth of 3/4 inch and heat to 350°F. In a shallow bowl, whisk together the flour, cornstarch, and 2 tablespoons of the spice mix. Just before frying, add 2 to 3 tablespoons of the buttermilk marinade to the flour mixture, mixing by hand to create crumbly bits.
05 -
Working in batches, thoroughly coat the chicken thighs in the seasoned flour mixture, then carefully place them into the hot oil. Fry for 4 to 5 minutes until golden brown and the internal temperature reaches 165°F. Transfer cooked chicken to a wire rack set over a baking sheet and season lightly with salt and a pinch of the spice mix.
06 -
In a large skillet over medium heat, heat the oil. Working in batches, crack eggs into the skillet and season with salt and black pepper. Cook until the whites are just set and the yolks remain runny, about 2 minutes.
07 -
Place one chicken thigh on top of a waffle, then add an egg and another waffle on top. Repeat with the remaining waffles, chicken, and eggs. Slice each sandwich in half and drizzle generously with hot honey before serving.