Ingredients

8 chicken tenders or fillets

Sunflower oil, for deep-frying

320g plain flour (coating)

1 tbsp cornflour

3 tsp baking powder (coating)

2 tsp cayenne pepper

1 tbsp paprika

2 tsp garlic powder (coating)

3 eggs (for coating)

300ml buttermilk (for marinade)

3 tsp chilli powder or cayenne pepper (marinade)

2 tsp garlic powder (marinade)

320g plain flour (waffle)

1 ¼ tsp baking powder (waffle)

1 tsp bicarbonate of soda

30g light brown soft sugar

3 eggs (waffle)

480ml buttermilk (waffle)

50g unsalted butter, melted and slightly cooled

4 strips pancetta, cooked and finely chopped (optional)

Garlic sauce (shop-bought or homemade)

Handful of rocket

Tomatoes, chopped or sliced

Instructions

Step 1: Combine the ingredients for the buttermilk marinade: 300ml buttermilk, 3 tsp chilli powder or cayenne pepper, and 2 tsp garlic powder. Add the chicken tenders, mix to coat, cover, and chill for at least 2 hours or up to 24 hours for best flavor.

Step 2: Prepare the coating by mixing 320g plain flour, 1 tbsp cornflour, 3 tsp baking powder, 2 tsp cayenne pepper, 1 tbsp paprika, 2 tsp garlic powder, and 1 tsp salt together. Beat 3 eggs in a separate bowl.

Step 3: Remove the chicken from the marinade a few pieces at a time. Toss them in the flour mixture, then dip in the beaten eggs, and toss again in the flour mixture to fully coat. Arrange on a baking sheet lined with foil.

Step 4: For the waffle batter, mix 320g plain flour, 1 ¼ tsp baking powder, 1 tsp bicarbonate of soda, 30g light brown sugar, ½ tsp salt, and ½ tsp black pepper. Beat 3 eggs, then stir gently into the dry ingredients. Add 480ml buttermilk and mix until smooth. Stir in the melted butter and pancetta if using.

Step 5: Heat sunflower oil in a saucepan to 175°C (or test by dropping in bread—it should brown in 30 seconds). Fry the coated chicken in batches until golden and cooked through, about 4-6 minutes. Drain on paper towels.

Step 6: Cook waffles in a waffle iron for 5-6 minutes until golden and cooked through. Cut each waffle in half.

Step 7: Assemble the sandwich by spreading garlic sauce on the bottom half of each waffle. Top with rocket, tomatoes, and fried chicken tenders. Cover with the other waffle half and serve immediately.

Tips & Variations

For extra spice, add more cayenne pepper to the coating or marinade according to your heat preference.

Substitute buttermilk with milk mixed with a tablespoon of lemon juice or vinegar if you don’t have buttermilk on hand.

Add sliced avocado for a creamy texture that complements the crispy chicken and fresh veggies.

If you don’t have a waffle iron, you can cook the batter in a hot non-stick pan to make thick pancakes instead.

FAQs

Can I use frozen chicken tenders for this recipe?

Yes, but make sure to fully thaw and pat the chicken dry before marinating and coating to ensure an even, crispy crust.

What can I use instead of pancetta in the waffle batter?

You can omit the pancetta or replace it with cooked bacon bits or diced ham for a similar smoky flavor.

Dinner

Fried Chicken Waffle Sandwich with Garlic Sauce and Tomatoes Recipe

Introduction