Chicken & Mochi Waffle Sandwiches

SERVES: Makes 4 sandwiches PREP: 20 minutes TOTAL TIME: 2 hours

Chicken & Mochi Waffle Sandwiches

SERVES: Makes 4 sandwiches PREP: 20 minutes TOTAL TIME: 2 hours

John's fried chicken, but make it a sandwich!

Whether it's National Fried Chicken Day or not, we never need an excuse to eat fried chicken. One of the best ways to eat it, of course, is a fried chicken sandwich, with a close second being chicken and waffles, the diner classic. But then we thought, why choose? We're combining two of the most popular fried chicken dishes ever into one delicious brunch sandwich. It starts with John's LEGENDary fried chicken recipe and some boneless chicken thighs. First, brine the chicken thighs for a few hours (ideally overnight) with a mix of dry spices. Then, bread the chicken in seasoned flour and fry it up in Pepper's Wok (or any heavy-bottomed pot). Then, it's waffle time! Use our best-selling Buttermilk Mochi Pancake & Waffle Mix (inspired by John also!) to make two large waffles that will act as the sandwich "bread." A tangy pickle mayo ties the whole thing together. It's sweet, fatty, spicy, and savory all in one bite. You're gonna looove it.

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INGREDIENTS DIRECTIONS

Brine:

5 cups cold water
3 tablespoons Lawry's Seasoning Salt
1 ¾ teaspoons garlic powder
1 tablespoon cayenne pepper
4 medium/large boneless chicken thighs

Breading:

3 cups all-purpose flour
1 ½ teaspoons Lawry's Seasoning Salt
1 ½ teaspoons cayenne pepper
6-8 cups canola oil for frying depending on which vessel you fry in

For the waffles:

3 cups Cravings Buttermilk Mochi Pancake & Waffle Mix
1 ¼ cup milk
3 eggs
6 tbsp of canola oil

Pickle mayo:

½ cup mayonnaise
½ cup chopped dill pickles
1 teaspoon pickle juice
Freshly ground black pepper to taste

Brine the chicken:

Combine the water, seasoning salt, garlic powder, and cayenne in a really big pot or 2-gallon Ziploc bag. Add the chicken, cover, and refrigerate for at least 4 hours and up to 24.

Bread and fry the chicken:

Fill a deep fryer with oil according to the manufacturer's instructions, or just fill a wok or soup pot with the oil, making sure there are at least 4 inches between the oil and the lip of the pot. Heat the oil to 365°F over medium heat. If you don't have a thermometer, set your burner on medium and let your pan of oil heat for around 5 to 10 minutes. You'll know your oil is ready if you drop a small piece of white bread in the oil and it starts to sizzle and turn a lovely toasty golden brown right away.

Combine the flour, seasoning salt, and cayenne in a big bowl. A few at a time, remove the thighs from the brine and toss them in the flour mixture until coated really well, then place on a tray while you coat the rest.

When the oil is ready, turn the heat up to medium-high and carefully slip in the thighs, frying just enough so that there’s still plenty of space between each wing. (If it feels safer, use tongs to add the wings; whatever you do, don’t just drop them in! Splashing hot oil is bad.)

Fry the chicken until golden and crispy, 10 to 12 minutes, per batch. Drain them on plenty of paper towels. Let the oil come back to temperature between batches and fry the rest of the chicken in batches.

Make the pickle mayo:

Combine all ingredients in a bowl and mix well. Season to taste.

Make the waffles:

Combine 3 cups of Cravings Buttermilk Mochi Pancake & Waffle Mix with 1.25 cups of milk, 3 eggs and 6 tbsp of vegetable oil.

Lightly oil and preheat waffle iron. Pour about ⅓ cup batter into waffle iron, leaving enough room for the waffle to expand. Cook for about 3-5 minutes or until golden brown and serve right away.