Chicken Parmesan Waffle Sandwich Recipes

CHICKEN PARMESAN SANDWICH RECIPE

Steps:

• In a small bowl, mix bread crumbs, garlic powder, onion powder, dried basil, salt, pepper, and grated parmesan cheese. Transfer to a shallow bowl. Whisk eggs and transfer to a second shallow bowl. Place flour in a third shallow bowl.
• Dredge chicken by dipping the cutlets in the following order: flour, egg, breadcrumbs, egg, breadcrumbs.
• Heat oil in pan on medium high heat. When oil is hot, turn heat down to medium and shallow fry the chicken for three to four minutes on each side until golden brown and no longer pink inside.
• Place the chicken on a rack over a cookie sheet and top with sliced mozzerella cheese. Broil the chicken for 3 minutes until the cheese is melted. Watch carefully so they don't burn.
• Cut buns in half, spread with butter and sprinkle with garlic salt. Toast under the broiler for 3-5 minutes, watching carefully.
• Heat marinara sauce in the microwave for 1 minute, stirring after 30 seconds. Spoon ¼ cup marinara sauce on each chicken cutlet and sprinkle with chopped basil. Place on buns and serve.

CHICKEN AND WAFFLE SANDWICH

Steps:

• Mix flour, baking powder, salt, garlic, and seasoning in a large bowl; set aside. Beat milk, eggs, and melted butter together in a separate bowl. Pour milk mixture into the flour mixture; beat until blended. Fold in Cheddar cheese.
• Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
• Air fry chicken for 7 minutes. Turn chicken pieces and cook for another 6 minutes.
• Meanwhile, preheat the oven to 200 degrees F (95 degrees C). Preheat a waffle iron according to manufacturer's instructions. Spray waffle iron with nonstick cooking spray.
• Ladle 3 tablespoons batter on the waffle iron. Cook until waffle is golden brown and the iron stops steaming, about 5 minutes. Place on a lined baking sheet and keep warm in the oven. Repeat with remaining batter.
• Assemble waffle and chicken sandwiches once all the waffles are cooked.

CHICKEN PARMESAN WAFFLE SANDWICH

Steps:

• Waffle Instructions:.
• Heat up waffle iron.
• Combine all dry ingredients (flour, baking soda and spices) in one bowl and all wet ingredients (eggs, buttermilk and melted butter) in another bowl and mix well.
• Slowly add wet ingredients mix to dry bowl and whisk well.
• Shred and add the parmesan cheese and mix well.
• Pour batter on waffle iron to create your savory waffles.
• Fried Chicken Instructions:.
• Combine flour with all the spices in one bowl and combine buttermilk (with salt and pepper) and the chicken thigh into a seperate bowl.
• Let the buttermilk and chicken marinade for at least 30 minutes.
• Once finished marinating, shake the excess buttermilk off the chicken and dredge in seasoned flour.
• Add an inch of canola oil in a frying pan and heat to 350 degrees fahrenheit.
• Cook the chicken 7-8 minutes per each side (internal temperature 165 degrees farenheit.
• Sandwich Assembly Instructions:.
• Take fried chicken thigh and spread marinara sauce on top.
• Add shredded mozzarella and shredded parmesan.
• Turn broiler on and melt the cheeses on top of the chicken.
• Assemble the waffle sandwich, placing the chicken on top of one waffle, some fresh basil and the second waffle.

PARMESAN CHICKEN SANDWICHES

Steps:

• Place flour and egg in separate shallow bowls. In another bowl, toss bread crumbs with Parmesan cheese., Pound chicken with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Dip chicken in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture., In a large skillet, heat oil over medium heat. Add chicken; cook until golden brown and chicken is no longer pink, 4-5 minutes per side. Serve in rolls with provolone cheese and sauce.

CHICKEN PARM WAFFLE

Steps:

• For the pasta waffle: Preheat a waffle iron to medium heat.
• Mix eggs, milk, pecorino, salt, black pepper and angel hair pasta in a medium bowl.
• Ladle into waffle iron (this will fit neatly in two 7-inch Belgian waffle compartments) and cook until brown, 6 to 8 minutes.
• For the tomato sauce: Blend tomatoes, tomato paste, olive oil and salt in a bowl.
• For the batter: Beat the egg whites in a large bowl until slightly foamy, then combine the milk with the whites, whisking constantly. Add lemon juice.
• In a separate bowl, whisk together slightly beaten egg yolks and butter until smooth. Whisk into the milk mixture.
• Whisk together the flour, salt, sugar and baking soda in a large bowl, then add in thirds to the milk mixture. Adjust consistency with milk as needed to make a thick batter.
• For the chicken tenders: Heat oil in a deep-fryer to 325 degrees F.
• Dunk the chicken pieces in batter.
• Stir together the breadcrumbs, paprika, salt, cayenne, black pepper and garlic powder in a bowl. Remove the chicken from the batter and coat in the spice mixture.
• Fry the tenders until golden brown, about 6 minutes.
• Heat the cooked tenders on a hot griddle and top with mozzarella, then melt under a lid.
• Spread sauce on the pasta waffles, then top each with some chicken and mozzarella.

NASHVILLE HOT CHICKEN AND WAFFLE SANDWICH

Steps:

• Begin preparing chicken: place chicken thighs in a medium bowl. Add buttermilk and hot sauce and stir to coat. Cover and refrigerate for at least 1 hour, or overnight.
• Prepare waffles: combine waffle mix, water, egg, and oil in a medium bowl; whisk until well combined.
• Preheat the oven to 250 degrees F (120 degrees C). Preheat a mini waffle maker according to manufacturer's instructions.
• Spray waffle maker with cooking spray. Cook waffles one at a time until golden brown. Place cooked waffles on a baking sheet and place in the oven to keep warm.
• Finish preparing chicken: heat 3 inches of oil to 350 degrees F (175 degrees C) in a deep cast iron skillet or Dutch oven.
• While oil heats, combine flour, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper in a shallow dish.
• Remove chicken thighs from the buttermilk mixture one at a time and allow excess to drip off. Coat chicken lightly in flour mixture and shake off any excess. Repeat the process once more, dipping chicken back in the buttermilk mixture and flour mixture, and shaking off any excess. Place chicken on a wire rack set inside a rimmed baking sheet. Repeat to coat remaining chicken.
• Fry 2 chicken thighs at a time in the hot oil until an instant-read thermometer inserted into the center reads 170 degrees F (77 degrees F), turning 2 to 3 times, about 8 minutes per batch. Drain chicken on a clean wire rack set inside a paper towel-lined baking sheet.
• Combine remaining paprika, garlic powder, salt, and pepper with cayenne pepper and brown sugar in a medium bowl. Carefully whisk in 1 cup of the hot frying oil. Brush each fried chicken thigh with the spicy oil mixture.
• Stir maple syrup into the remaining spice mixture.
• Place 1 piece of chicken on a waffle and top with 1/4 cup coleslaw. Drizzle with 2 teaspoons of the spicy maple mixture and place a second waffle on top. Repeat with remaining ingredients and serve immediately.

PARMESAN CHICKEN SANDWICH

Steps:

• Mix cheese, crumbs and seasonings.
• Dip chicken in butter; coat with cheese mixture.
• Place in 15x10-inch baking pan sprayed with non-stick cooking spray.
• Bake at 400°F for 20-25 minutes until chicken is no longer pink in the center.
• Cut and slice and place on sandwich.