This is a guest post from one of my favorite PR people, Alexis Linn. Alexis works with Porter Novelli and represents McDonalds and The Ronald McDonald Houses. She posted a Face Book status mentioning these sandwiches and I badgered her into giving me the recipe (ok all I did was ask, but badgering really sounded better didn’t it?). If you make these you must share your pics with me!
For this recipe, I make the waffles and fried chicken in advance then refrigerate them overnight. Of course, you can also buy the fried chicken at your favorite soul food establishment.
Sugar (2 teaspoons)
Butter (1 cup)
Milk (1 ¾ cups)
Buttermilk (2 cups)
1 broiler/fryer chicken
Vegetable shortening, for frying
Sharp cheddar cheese (block, 8oz)
1 1/3 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons sugar
2 eggs, separated
1/2 cup butter, melted
1 3/4 cups milk
- Whisk all dry ingredients in large bowl.
- Separate the eggs, adding the yolks to the dry ingredient mixture, and placing the whites in a small mixing bowl.
- Beat whites until moderately stiff; set aside.
- Add milk and melted butter to dry ingredient mixture and blend, and then fold stiff egg whites into mixture.
- Ladle mixture into hot waffle iron and bake.
After waffles are done, drizzle with maple syrup and set aside.
LOVE Alton Brown’s recipe: http://www.foodnetwork.com/recipes/alton-brown/fried-chicken-recipe/index.html
Tear cooled fried chicken into bite-sized pieces
Get to Grillin’
- Butter the non-syrup side of your waffles.
- Put your first waffles butter side down in your skillet.
- Add a layer of sliced cheddar cheese.
- Add a layer of fried chicken.
- Add another layer of cheese.
- Top with other waffles, butter side up.
- Grill, flipping accordingly, until golden brown and a little crispy.
- Serve with warm maple syrup.