Spicy Chicken and Cheddar Waffle Sandwiches

by Rachael Ray Show Staff 9:00 AM, August 24, 2015

Aired August 24, 2015

Serves 4

For the Cheddar-Pecan-Green Onion Waffles:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon grated nutmeg
3 eggs, room temp
5 tablespoons melted butter, room temp
2 cups buttermilk
1 1/2 cups sharp white cheddar, shredded or cut into fine dice
1 bunch scallions, chopped, whites and greens
1 cup chopped pecans
For the Spicy Fried Chicken Cutlets:
Vegetable oil for frying
4 pieces chicken breast, 6 ounces each, pounded ½ inch
1 1/2 cups buttermilk
1 tablespoon hot sauce
1 cup flour
Salt and pepper
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons granulated onion
1 1/2 teaspoons paprika
1/2 teaspoon cayenne pepper
For the Maple Mustard:
1/4 cup maple syrup
1/2 cup brown spicy mustard
2 teaspoons Worcestershire sauce
12 slices smoky bacon, baked on a slotted pan at 375°F until crisp
Lettuce leaves
Sliced tomato


Preheat waffle iron to high and a couple of inches of vegetable oil in large cast-iron skillet to 365°F over medium to medium-high heat. 
Whisk up dry and wet waffle ingredients in separate bowls then combine. Prepare 8 waffles to very crisp (cook 2 batches on a 4-waffle iron).
For the chicken, set chicken cutlets into buttermilk and hot sauce for a few minutes. Whisk up the flour with a liberal amount of salt and pepper, the granulated garlic and onion, paprika and cayenne. Double-coat the chicken in buttermilk and flour, and fry to deeply golden, about 8 minutes.
Stir up maple syrup, mustard and Worcestershire sauce. 
Serve chicken with bacon, lettuce and tomato on waffles drizzled with maple mustard and cut corner-to-corner.