5-Ingredient Chicken + Waffles Sandwich! ◈ Ingrid Nilsen

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt reduces calories while maintaining tanginess.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier but can be more expensive.

maple syrup

🥗Healthier: honey

💰Cheaper: corn syrup

Honey provides natural sweetness with fewer additives.

fried chicken

🥗Healthier: baked chicken

💰Cheaper: chicken thighs

Baked chicken is lower in fat and can be more economical.

Make the magical spread by mixing 2 to 3 tablespoons of Helman's mayonnaise with 1 teaspoon of maple syrup and a squirt of Sriracha.

Whisk the spread together using a BB Whisk.

Prepare the chicken by dunking it into a flour mixture, then rolling it in whisked eggs, and dunking it in flour again (flour, egg, flour).

Heat about 1/4 inch of canola oil in a 12-inch cast iron skillet over medium-high heat until it reaches 330°F, using a candy and oil thermometer.

Fry the chicken in the heated oil until golden brown, flipping once, and keep an eye on it as it cooks quickly.

Transfer the fried chicken to a plate lined with paper towels to soak up excess grease.

Toast frozen waffles in a toaster.

While the waffles are toasting, crack an egg directly into the pan and fry it quickly.

Butter one side of the warm waffles.

Assemble the sandwich by placing the fried chicken on top of the buttered waffle, slathering the mayo spread over the chicken, adding arugula for color, and topping with the fried egg.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens