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Fried chicken and waffle sandwich with Gruyère sauce
Ingredients
Chicken
- 4 boneless skinless chicken thighs
- 1 cup buttermilk
- 1 egg
- 1/4 cup Buffalo style hot sauce
- 1/4 cup pickle juice
- 2 cups all purpose flour
- 1/3 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
Waffles
- 2 cups all purpose flour
- 1 tablespoon sugar
- 4 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 1/2 cups milk
- 6 tablespoon melted butter
- 2 tablespoon parsley, finely chopped
Sauce
- 1 1/2 tablespoon unsalted butter
- 2 tablespoon all-purpose flour
- 2 cups milk
- 1/2 cup shredded Gruyere
- 1 teaspoon cayenne pepper
- 6 slices of bacon, chopped
Directions
For the chicken
- In a large bowl whisk together buttermilk, egg, hot sauce and pickle juice. Place chicken thighs in marinade and cover. Refrigerate for at least two hours or up to 24 hours.
- Once chicken has marinated, remove from fridge. Uncover and wipe off chicken thighs and set aside. Reserve marinade.
- In a medium bowl whisk together flour, cornstarch, baking soda and salt. Now it’s time to dredge the chicken. Line a baking sheet with aluminum foil with a wire rack on top.
- Dredge chicken thighs in the flour mixture, then into the reserved marinade and again in the flour mixture. Place on wire rack and let sit for 15 minutes before frying.
- Fill a cast iron pan a third of the way up with vegetable oil. Heat oil to 350°F over medium high heat. Place chicken thighs skin side down. Cook chicken for about 8-10 minutes per side. Once chicken has reached an internal temperature of 160°F it is done and can be removed and placed on wire rack.
For the waffles
- Pre-heat waffle iron and spray with nonstick baking spray.
- In a large bowl whisk together flour, sugar, baking powder and salt. In a separate bowl whisk together the eggs, milk, melted butter and parsley. Mix the dry ingredients into the wet ingredients. Do not over mix.
- Scoop 1/3 cup of the batter into the pre-heated waffle iron. Cook for about 2-3 minutes, or until nicely browned and crisp. Times may vary depending on your waffle maker.
- Place waffles on wire rack with chicken thighs.
For the sauce
- In a medium sized saucepan melt butter. Add flour and cook, whisking frequently for about 3-5 minutes. You want the mixture to be have a golden nutty hue.
- Slowly pour in milk, while continuously whisking. Continue to whisk until mixture has thickened, about 7-8 minutes.
- Remove from heat and whisk in cayenne and cheese until smooth. Stir in bacon pieces.
To assemble
- Place one piece of fried chicken over a waffle, pour over desired amount of cheese sauce and top with another waffle.
