Name: Nashville Hot Chicken and Waffle Sandwich
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Boneless, skinless chicken thighs - 4 (5 ounce); Buttermilk - 2 cups; Hot sauce - 2 tablespoons; Oil for frying, or as needed - 2 cups; All-purpose flour - 1 ½ cups; Paprika, divided - 2 tablespoons; Garlic powder, divided - 2 teaspoons; Kosher salt, divided - 2 teaspoons; Ground black pepper, divided - 1 teaspoon; Cayenne pepper - ¼ cup; Brown sugar - 2 tablespoons; Maple syrup - 2 tablespoons; Coleslaw - 1 cup; Belgian waffle mix (such as Krusteaz®) - 1 ½ cups; Water - ⅔ cup; Egg - 1 large; Vegetable oil - 3 tablespoons; Cooking spray - 3 tablespoons

Ingredients for - Nashville Hot Chicken and Waffle Sandwich

1. Boneless, skinless chicken thighs 4 (5 ounce)

2. Buttermilk 2 cups

3. Hot sauce 2 tablespoons

4. Oil for frying, or as needed 2 cups

5. All-purpose flour 1 ½ cups

6. Paprika, divided 2 tablespoons

7. Garlic powder, divided 2 teaspoons

8. Kosher salt, divided 2 teaspoons

9. Ground black pepper, divided 1 teaspoon

10. Cayenne pepper ¼ cup

11. Brown sugar 2 tablespoons

12. Maple syrup 2 tablespoons

13. Coleslaw 1 cup

14. Belgian waffle mix (such as Krusteaz®) 1 ½ cups

15. Water ⅔ cup

16. Egg 1 large

17. Vegetable oil 3 tablespoons

18. Cooking spray 3 tablespoons

How to cook deliciously - Nashville Hot Chicken and Waffle Sandwich

1 . Stage

Begin preparing chicken: place chicken thighs in a medium bowl. Add buttermilk and hot sauce and stir to coat. Cover and refrigerate for at least 1 hour, or overnight.

2 . Stage

Prepare waffles: combine waffle mix, water, egg, and oil in a medium bowl; whisk until well combined.

3 . Stage

Preheat the oven to 250 degrees F (120 degrees C). Preheat a mini waffle maker according to manufacturer's instructions.

4 . Stage

Spray waffle maker with cooking spray. Cook waffles one at a time until golden brown. Place cooked waffles on a baking sheet and place in the oven to keep warm.

5 . Stage

Finish preparing chicken: heat 3 inches of oil to 350 degrees F (175 degrees C) in a deep cast iron skillet or Dutch oven.

6 . Stage

While oil heats, combine flour, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper in a shallow dish.

7 . Stage

Remove chicken thighs from the buttermilk mixture one at a time and allow excess to drip off. Coat chicken lightly in flour mixture and shake off any excess. Repeat the process once more, dipping chicken back in the buttermilk mixture and flour mixture, and shaking off any excess. Place chicken on a wire rack set inside a rimmed baking sheet. Repeat to coat remaining chicken.

8 . Stage

Fry 2 chicken thighs at a time in the hot oil until an instant-read thermometer inserted into the center reads 170 degrees F (77 degrees F), turning 2 to 3 times, about 8 minutes per batch. Drain chicken on a clean wire rack set inside a paper towel-lined baking sheet.

9 . Stage

Combine remaining paprika, garlic powder, salt, and pepper with cayenne pepper and brown sugar in a medium bowl. Carefully whisk in 1 cup of the hot frying oil. Brush each fried chicken thigh with the spicy oil mixture.

10 . Stage

Stir maple syrup into the remaining spice mixture.

11 . Stage

Place 1 piece of chicken on a waffle and top with 1/4 cup coleslaw. Drizzle with 2 teaspoons of the spicy maple mixture and place a second waffle on top. Repeat with remaining ingredients and serve immediately. AllrecipesPhoto