Recipe of Perfect Southern Fried Chicken Breast n Waffle Sandwich
Hello everybody, it's Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, Step-by-Step Guide to Make Quick Southern Fried Chicken Breast n Waffle Sandwich. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Southern Fried Chicken Breast n Waffle Sandwich, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Southern Fried Chicken Breast n Waffle Sandwich delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Southern Fried Chicken Breast n Waffle Sandwich is 8-serving. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Southern Fried Chicken Breast n Waffle Sandwich estimated approx 45 mins.
To begin with this recipe, we have to prepare a few ingredients. You can cook Southern Fried Chicken Breast n Waffle Sandwich using 16 ingredients and 12 steps. Here is how you cook it.
This recipe takes comfort food to a whole other level! It combines the ever popular waffle, some good ol' fried chicken and the convenience of eating it all in sandwich form...
Ingredients and spices that need to be Get to make Southern Fried Chicken Breast n Waffle Sandwich:
- 4 numbers chicken breast boneless
- 1 cup buttermilk
- 1/2 teaspoon cajun seasoning
- 1 number egg
- 2 tablespoons hot sauce louisiana
- 6 tablespoons all purpose flour
- 1/4 teaspoon oregano dried
- 1/4 teaspoon thyme dried
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- to taste salt
- to taste pepper
- 16 numbers savoury waffles
- iceberg lettuce
- tomato sliced
- honey mustard sauce
Instructions to make Southern Fried Chicken Breast n Waffle Sandwich
- Clean the chicken breast, and lay it flat on your work surface.
- Using the flat end of a rubber mallet (or even a rolling pin) beat it to make it slightly thin.
- Cut each flattened breast into two individual chicken cutlets.
- Marinate the cutlets in a mixture of the buttermilk, Cajun seasoning, salt and pepper.
- When sufficiently marinated (half an hour will do if you're in a hurry, or marinate 'em overnight!) keep them ready on the countertop for the dredging-and-egging process.
- In a flat dish, mix together the flour, dried herbs, onion powder, garlic powder, salt and pepper. Set aside.
- In another dish, beat the egg with the hot sauce (it should turn a bright orange hue). Set aside.
- Heat oil for frying in a skillet or non-stick frying pan (preferably with high sides).
- Dredge the chicken once in the flour mixture, then dip it in the egg, and then dredge it once again in the flour (make sure it's completely coated).
- Fry the chicken pieces in the hot oil till crunchy golden brown and just cooked through (overcooked chicken breast becomes stringy).
- Remove the chicken onto a draining rack set over a baking sheet (to catch drips). Set aside.
- Serve the chicken between two waffles with lettuce, tomato and honey mustard dressing.
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