Rachael Ray: Spicy Chicken and Cheddar Waffle Sandwiches Recipe

Rachael Ray: Chicken & Waffles

Rachael Ray made something you have to taste to believe. If you have never experienced the joy of chicken and waffles before, now you have no excuse, because this is a recipe anyone can create in a home kitchen.

Rachael said you could get away with using a buttermilk pancake mix from the store to save a few steps here. Though you may find it in restaurants with bone-in, skin-on chicken, this version uses cutlets, which makes for great stacking between waffles.

Rachael Ray: Spicy Chicken and Cheddar Waffle Sandwiches Recipe Ingredients

Cheddar-Pecan-Green Onion Waffles Ingredients

• 2 cups All-Purpose Flour
• 1 tsp Baking Soda
• 3 room temperature Eggs
• 2 cups Buttermilk
• 1 bunch chopped Scallions
• 2 tsp Baking Powder
• 1/4 tsp grated Nutmeg
• 5 tbsp room temperature melted Butter
• 1 1/2 cups shredded Sharp White Cheddar
• 1 cup chopped Pecans
• 1 tsp Salt
• 1 tsp Pepper

Spicy Fried Chicken Cutlets Ingredients

• 1 1/2 cups Buttermilk
• 1 cup Flour
• 1 1/2 tsp granulated Garlic
• 1 1/2 tsp Paprika
• 4 6-oz pieces Chicken Breast (pounded 1/2” thick)
• 1 tbsp Hot Sauce
• 1 1/2 tsp granulated Onion
• 1/2 tsp Cayenne Pepper
• Vegetable Oil
• Salt & Pepper

Maple Mustard Ingredients

• 1/4 cup Maple Syrup
• 2 tsp Worcestershire Sauce
• 1/2 cup Brown Spicy Mustard

Serving Ingredients

• 12 slices cooked Smoky Bacon
• Lettuce
• Tomato

Rachael Ray: Spicy Chicken and Cheddar Waffle Sandwiches Recipe Directions

1. Preheat the waffle iron on high. Preheat two or three inches of vegetable oil in a cast iron skillet on medium or medium high (to 365 F).
2. Whisk dry and wet waffle ingredients in separate bowls before combining them together.
3. Use the batter and waffle iron to cook a total of eight crisp waffles.
4. Stir hot sauce into buttermilk. Let chicken cutlets marinate in this for a few minutes.
5. Whisk flour with garlic, onion, cayenne, paprika, and plenty of salt and pepper.
6. Double-coat chicken in buttermilk and flour. Fry in the hot oil for about eight minutes, until deep gold.
7. Stir Worcestershire with mustard and maple syrup.
8. Serve chicken with lettuce and tomato as a sandwich between two waffles. Cut diagonally and drizzle with maple mustard.