Description
To truly appreciate the genius of this dish, it helps to understand how it bridges the gap between different classic breakfast items. Essentially, this comfort food masterpiece is a hybrid meal that takes the beloved flavor profile of soul food poultry and sweet griddle cakes and redesigns it into a portable, easy to eat handheld format. Instead of serving standard bone-in poultry pieces over a large, soft griddle cake that requires a knife and fork, this approach uses structured, bite-sized components.
Ingredients
Scale
For the Chicken
- 2 boneless, skinless chicken breasts, cut into 4 fillets
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 1 teaspoon salt
- Vegetable oil, for frying
For the Waffle Biscuits
- 1 can refrigerated biscuit dough (8 biscuits) or 8 homemade biscuit rounds
- 1 cup waffle batter (prepared according to package directions or homemade)
- 2 tablespoons melted butter
Maple Butter Sauce
- ¼ cup pure maple syrup
- 2 tablespoons unsalted butter
- Pinch of cinnamon (optional)
Optional Toppings
- Dill pickle slices
- Crispy bacon
- Sliced cheddar cheese
- Hot honey
- Butter
Instructions
1. Marinate the Chicken
- In a bowl, combine the buttermilk and hot sauce.
- Add the chicken fillets and marinate for at least 30 minutes (or up to 4 hours in the refrigerator).
2. Prepare the Waffle Biscuits
- Preheat a waffle maker according to the manufacturer’s instructions.
- Lightly flatten each biscuit round.
- Dip or coat each biscuit with a thin layer of prepared waffle batter.
- Place in the waffle maker and cook for 4–6 minutes, or until golden brown and cooked through.
- Brush with melted butter and keep warm.
3. Fry the Chicken
- Heat about 2 inches of vegetable oil to 350°F (175°C).
- In a shallow bowl, mix the flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper.
- Remove the chicken from the marinade and dredge thoroughly in the flour mixture.
- Fry for 5–7 minutes per piece, until golden brown and the internal temperature reaches 165°F (74°C).
- Drain on a wire rack or paper towels.
4. Make the Maple Butter Sauce
- In a small saucepan over low heat, melt the butter.
- Stir in the maple syrup and cinnamon, if using.
- Warm gently without boiling.
5. Assemble the Sandwiches
- Split a waffle biscuit in half.
- Place a piece of crispy chicken on the bottom half.
- Add optional toppings such as cheddar cheese, bacon, or pickles.
- Drizzle generously with the warm maple butter sauce or hot honey.
- Top with the remaining waffle biscuit and serve immediately.
Notes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 610 kcal
Keywords: fried chicken and waffle biscuit, hot maple chicken biscuit sandwich, homemade chicken waffle breakfast sandwich