Fried Chicken And Waffle Sandwich With Potato Salad

Name: Fried Chicken And Waffle Sandwich With Potato Salad And Collard Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds small new potatoes; 1 1/2 teaspoons kosher salt, divided; 1 tablespoon Dijon mustard; 1 tablespoon whole-grain mustard; 2 tablespoons cider vinegar; 1 medium shallot, diced; 1/4 teaspoon black pepper; 1/4 cup olive oil; 3/4 cup plain low-fat Greek yogurt; 1 teaspoon lemon zest; 2 tablespoons lemon juice; 1/2 small habanero pepper, seeded and finely diced (about 1/2 teaspoon); 1 large clove garlic, finely grated; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 bunch collard greens, center ribs removed, thinly sliced crosswise (about 3 cups); 1/4 medium green cabbage, cored and thinly sliced (about 3 cups); 1 medium carrot, julienned (about 1 cup); 3/4 cup all-purpose flour; 1/8 teaspoon cayenne pepper; 1 1/4 teaspoons kosher salt, divided; 1/2 teaspoon black pepper, divided; 2 eggs; 3 dashes hot sauce; 1 cup plain bread crumbs; Vegetable oil, for frying; 4 (3-ounce) chicken cutlets, pounded to 1/4-inch thickness; 1 frozen waffle; 1/2 tablespoon butter; 1/2 tablespoon honey

Servings: persons

2 pounds small new potatoes
1 1/2 teaspoons kosher salt, divided
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons cider vinegar
1 medium shallot, diced
1/4 teaspoon black pepper
1/4 cup olive oil
3/4 cup plain low-fat Greek yogurt
1 teaspoon lemon zest
2 tablespoons lemon juice
1/2 small habanero pepper, seeded and finely diced (about 1/2 teaspoon)
1 large clove garlic, finely grated
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 bunch collard greens, center ribs removed, thinly sliced crosswise (about 3 cups)
1/4 medium green cabbage, cored and thinly sliced (about 3 cups)
1 medium carrot, julienned (about 1 cup)
3/4 cup all-purpose flour
1/8 teaspoon cayenne pepper
1 1/4 teaspoons kosher salt, divided
1/2 teaspoon black pepper, divided
2 eggs
3 dashes hot sauce
1 cup plain bread crumbs
Vegetable oil, for frying
4 (3-ounce) chicken cutlets, pounded to 1/4-inch thickness
1 frozen waffle
1/2 tablespoon butter
1/2 tablespoon honey

1
Place the potatoes in a pot of cold water with 1 teaspoon salt. Bring to a boil and simmer, partially covered, until potatoes are tender when pierced with a knife, about 12 to 15 minutes. Drain and let cool. Meanwhile, whisk the remaining 1/2 teaspoon salt, mustards, vinegar, shallot, and pepper in a small bowl. Pour in the olive oil while whisking to emulsify the dressing. Quarter the potatoes and toss with the dressing in a large bowl. Taste and adjust seasoning.
2
Whisk the yogurt, lemon zest and juice, habanero pepper, garlic, salt, and pepper in a small bowl. Place the collard greens, cabbage, and carrot in a large bowl and toss with the dressing to coat. Taste and adjust seasoning.
3
Mix the flour, cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl. Beat the 2 eggs with the hot sauce, 1/2 teaspoon salt, and 1/4 teaspoon pepper in another shallow bowl. Place the bread crumbs in a third shallow bowl. Fill a large Dutch oven or cast-iron skillet with oil to a depth of 1 1/2 inches and heat carefully to 350u00b0F. Pat chicken dry and coat in flour, dip in egg mixture, and dredge in bread crumbs, pressing to adhere. Repeat with remaining 3 pieces chicken.
4
Fry 2 pieces chicken until golden brown and cooked through, turning once, 5 to 6 minutes. (The chicken should reach an internal temperature of 165u00b0F.) Repeat with remaining 2 pieces chicken. Sprinkle with remaining 1/4 teaspoon salt and drain on a wire rack placed over a sheet tray.
5
Toast the waffle, spread with butter and honey, and cut in half. Place 1 chicken cutlet on a plate and layer with 1/4 cup slaw, 1/2 waffle, and 1/4 cup potato salad. Top with another chicken cutlet to form a sandwich. Repeat with remaining chicken cutlets to make a second sandwich.
6
The leftover potato salad and slaw can be refrigerated for up to 3 days.

745

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: 2 pounds small new potatoes, 1 1/2 teaspoons kosher salt, divided, 1 tablespoon Dijon mustard, 1 tablespoon whole-grain mustard, and more.

Yes, Fried Chicken And Waffle Sandwich With Potato Salad And Collard Slaw falls under the Breakfast category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fried Chicken And Waffle Sandwich With Potato Salad And Collard Slaw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions