Batters & Breaders
Crispy Chicken Waffle Sandwich
Makes 25, 7-inch waffle sandwiches
Ingredients
Chicken
- 25 each, 3 oz portion of chicken breast
- 1 lb (2 cups) Krusteaz Professional® Western Breader Mix 733-0660
- 16 fl oz (2 cups) water
Waffles
- 5 lb (full box) Krusteaz Professional® Belgian Waffle Mix 731-0360
- 80 fl oz (10 cups) cool water
Garnish
- 25 slices Swiss cheese
- 3 lb (6 cups) prepared coleslaw
Method
- Place 3 oz chicken portions in water, remove and dredge in Krusteaz Professional Western Breader Mix, until covered. Shake off excess.
- Deep fry in 350°F oil until golden brown (165°F internal temperature), drain and set aside.
- Place Krusteaz Professional Belgian Waffle Mix and water in a mixer bowl.
- Mix with wire whip on low speed 30 seconds or until batter is smooth.
- Scale 6.5 oz (2, #8 scoops) batter onto preheated, 7-inch round waffle iron. Cook 3 minutes or until steaming stops.
- Place 1 slice cheese, 2 oz coleslaw and 1 chicken tender onto waffle and fold.
