Spicy Chicken & Waffle Breakfast Sandwich with Habanero Honey
This Chicken & Waffle Breakfast Sandwich is a delicious fusion of savory and sweet, featuring crispy chicken, fluffy waffles, and spicy habanero honey.
Equipment
- - Frying pan
- Bowls
- - Skillet
- Paper towels
Ingredients
For the Chicken
- 1.25 lb Boneless Skinless Chicken Thighs Can swap for chicken breasts
- 1 cup Buttermilk Regular milk with a splash of vinegar can substitute
- 1 tsp Kosher Salt Sea salt can be used as an alternative
- 1 tsp Paprika Smoked paprika for deeper flavor
- 1 tsp Freshly Ground Black Pepper White pepper can replace for milder flavor
- 1 tsp Garlic Powder Fresh garlic can provide a bolder taste
- 1 tsp Onion Powder Fresh onion for a fresher taste
- 1 tsp Oregano
- 1 tsp Celery Salt
- 1 tsp Cayenne Substitute with Italian seasoning if desired
- 1 cup Cornstarch Can use arrowroot starch if needed
For the Waffles
- 12 Cooked Waffles Homemade or toaster waffles
For Frying
- 1 cup Vegetable or Peanut Oil Olive oil is a healthier option
For the Egg
- 4 Large Eggs Flaxseed meal as a vegan alternative
For the Sauce
- 2 Habaneros Deseeded and chopped
- 1/2 cup Honey Maple syrup can be a substitute
Instructions
Preparation
- Combine buttermilk, paprika, garlic powder, onion powder, oregano, and salt in a bowl; add chicken thighs and refrigerate for at least 1 hour.
- In a separate bowl, mix together all-purpose flour, cornstarch, and black pepper for coating.
- Pour vegetable oil into a skillet about ½ inch deep; heat over medium-high until shimmering (around 350°F).
- Dredge marinated chicken in flour mixture and fry until golden brown and crispy (5-7 minutes per side); drain on paper towels.
- Reduce heat and cook eggs to liking in the same skillet.
- Assemble the sandwich: one waffle, crispy chicken, fried egg, drizzle of habanero honey, topped with another waffle.
- Serve immediately while warm.
Notes
For best results, reheat fried chicken in the oven or air fryer to maintain crispiness.