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Nashville Hot Chicken and Waffle Sandwich
Nashville Hot Chicken and Waffle Sandwich
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
105 minutes
Impress guests with irresistible Nashville fried hot chicken on waffles!
Ingredients:
  • 4 (5 ounce) boneless, skinless chicken thighs
  • 2 cups buttermilk
  • 2 tablespoons hot sauce
  • 2 cups oil for frying, or as needed
  • 1.5 cups all-purpose flour
  • 2 tablespoons paprika, divided
  • 2 teaspoons garlic powder, divided
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon ground black pepper, divided
  • 0.25 cup cayenne pepper
  • 2 tablespoons brown sugar
  • 2 tablespoons maple syrup
  • 1 cup coleslaw
  • 1.5 cups Belgian waffle mix (such as Krusteaz®)
  • 0.66666668653488 cup water
  • 1 large egg
  • 3 tablespoons vegetable oil
  • cooking spray
Instructions:
  • Prepare the chicken by placing chicken thighs in a bowl. Mix in buttermilk and hot sauce until well coated. Refrigerate covered for at least 1 hour, or overnight.
  • In a medium bowl, mix together waffle mix, water, egg, and oil until smooth.
  • Preheat the oven to 250 degrees F (120 degrees C) and follow the manufacturer's instructions to preheat a mini waffle maker.
  • Prepare the waffle maker with a light coating of cooking spray. Cook each waffle individually until they are a perfect golden brown. Transfer the waffles to a baking sheet and keep them warm in the oven.
  • Get ready to elevate your chicken dish: Heat a generous 3 inches of oil to 350 degrees F (175 degrees C) in a deep cast iron skillet or Dutch oven to perfection.
  • Mix together flour, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper in a shallow dish while waiting for the oil to heat up.
  • Take chicken thighs out of the buttermilk, letting the excess drip off. Lightly coat them in flour, shaking off any extra. Repeat the process by dipping the chicken back in both the buttermilk and flour, ensuring to shake off any excess. Arrange the chicken on a wire rack on top of a baking sheet and coat the rest of the chicken the same way.
  • Cook 2 chicken thighs in hot oil until they reach an internal temperature of 170°F, turning occasionally, for approximately 8 minutes per batch. Let the fried chicken drain on a wire rack over a paper towel-lined baking sheet.
  • In a medium bowl, mix together the paprika, garlic powder, salt, pepper, cayenne pepper, and brown sugar. Slowly whisk in 1 cup of the hot frying oil. Brush the spicy oil mixture on each fried chicken thigh.
  • Incorporate the maple syrup into the rest of the spice mixture.
  • Lay a piece of chicken over a waffle, generously heap with 1/4 cup of zesty coleslaw, drizzle with 2 teaspoons of the spicy maple blend, then cap it all off with another waffle. Repeat with the rest of the ingredients and savor without delay.

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