Name: Chicken & Waffle Breakfast Sandwich
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 1 c. honey -; 3 tbsp. habaneros, deseeded and roughly chopped -; 2 tbsp. paprika -; 1 tbsp. freshly ground black pepper -; 1 tbsp. garlic powder -; 1 tbsp. onion powder -; 1/2 tsp. oregano -; 1/2 tsp. celery salt -; 1/2 tsp. cayenne -; 1 1/2 c. buttermilk -; 6 boneless skinless chicken thighs (about 1 1/4 lb.) -; Vegetable or peanut oil, for frying -; 1 c. all-purpose flour -; 1/3 c. cornstarch -; Kosher salt -; 1/2 tbsp. vegetable or peanut oil -; 6 large eggs -; Kosher salt -; Freshly ground black pepper -; 12 cooked waffles -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Chicken & Waffle Breakfast Sandwich

1. 1 c. honey -

2. 3 tbsp. habaneros, deseeded and roughly chopped -

3. 2 tbsp. paprika -

4. 1 tbsp. freshly ground black pepper -

5. 1 tbsp. garlic powder -

6. 1 tbsp. onion powder -

7. 1/2 tsp. oregano -

8. 1/2 tsp. celery salt -

9. 1/2 tsp. cayenne -

10. 1 1/2 c. buttermilk -

11. 6 boneless skinless chicken thighs (about 1 1/4 lb.) -

12. Vegetable or peanut oil, for frying -

13. 1 c. all-purpose flour -

14. 1/3 c. cornstarch -

15. Kosher salt -

16. 1/2 tbsp. vegetable or peanut oil -

17. 6 large eggs -

18. Kosher salt -

19. Freshly ground black pepper -

20. 12 cooked waffles -

How to cook deliciously - Chicken & Waffle Breakfast Sandwich

1. Stage

In a small saucepan over medium heat, combine honey and habaneros. bring to a low simmer, then reduce heat to low and let cook for 1 hour, stirring occasionally. Strain honey in an airtight container. (Honey can be stored in the fridge for up to 1 month and reheated in the microwave to soften.)

2. Stage

In a small bowl, whisk together all ingredients.

3. Stage

In a large bowl whisk together buttermilk and 2 1/2 tablespoons spice mix. Add chicken to bowl and toss to coat. Cover with plastic wrap and let marinate for at least 2 hours and up to 24: the longer the better.

4. Stage

Fill a large cast-iron skillet with 3/4" oil and hear to 350ºF. In a shallow bowl, whisk together flour, cornstarch and 2 tablespoons spice mix.

5. Stage

Right before you're ready to fry, add 2 to 3 large spoonfuls of marinade to the flour mixture and mix it in with your hands. (This will create some crumbly spots in the flour that will lead to crispy-crackly bits of batter on the chicken.) Working in batches, coat thighs thoroughly in seasoned flour, then carefully add to hot oil.

6. Stage

Fry until chicken is golden brown and internal temperature reaches 165ºF, 4 to 5 minutes. Move cooked chicken to a wire rack0lined baking sheet and season each thigh with salt an da pinch of the spice mix.

7. Stage

In a large skillet over medium heat, heat oil. Working batches, crack eggs into skillet ands season each with salt and pepper. Cook until the white is just set and the yolk is still runny, about 2 minutes.

8. Stage

Place one thigh on top of waffle, then top with an egg and another waffle. Repeat with remaining ingredients. Slice each in half, then drizzle with hot honey.